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4.89 from 9 votes

Sheet Pan Sausage And Veggies

This one-pan, incredibly simple to make, Sheet Pan Sausage And Veggies makes this the absolute perfect meal for any weekday dinner. With virtually no mess, this quick and nutritious recipe is a family favorite.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dinner
Cuisine: American
Keyword: sausage and veggies, sheet pan dinner, sheet pan sausage and veggies
Servings: 4
Calories: 604kcal

Ingredients

  • 2 cups baby potatoes washed and patted dry
  • 1 medium broccoli head cut into florets
  • 2 medium bell peppers any color, cut into 1 inch pieces
  • 2 cups cherry tomatoes
  • 1 pound smoked sausage chicken, turkey, pork, or beef sliced into ¼-inch slices
  • ¼ cup olive oil
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • ½ teaspoon salt or to taste
  • ½ teaspoon pepper or to taste
  • ¼ cup Parmesan cheese grated, optional

Instructions

  • Preheat the oven: Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
  • Combine ingredients: Prepare Place all the veggies (tomatoes excluded) and sausage on the prepared sheet pan. Drizzle the olive oil all over everything, then add the Italian seasoning, garlic powder, salt, pepper and toss everything together well. Arrange them so that they are one even layer over the baking sheet, to ensure even cooking.
  • Bake: Transfer the baking sheet to the oven and bake for 15 minutes.
  • Add tomatoes: Carefully remove the baking sheet from the oven and add the tomatoes. Flip or stir all the ingredients around. Return the baking sheet to the oven and bake for another 20 minutes or until the vegetable are crisp-tender and potatoes are fork tender.
  • Finish and serve: If desired, sprinkle with freshly grated Parmesan cheese as soon as they come out of the oven and serve over rice or quinoa.

Video

Notes

  1. By lining the baking sheet with parchment paper, you'll get the quickest cleanup possible. Simply discard the parchment paper when done, give the baking sheet a quick rinse and cleanup is all done.
  2. Other veggies that are also great in this dish include zucchini, asparagus, green beans, brussels sprouts, onion, sweet potatoes, or carrots.
  3. Make sure the vegetables and meat are not be crowded on the pan, otherwise they may take longer to cook. They can also steam instead of roast which is not the outcome we are looking for. Use 2 pans if needed.
  4. Feel free to add some of your favorite herbs and spices. If you like some heat, add in red pepper flakes to kick it up a notch, or include some dried oregano, basil, thyme or parsley.
  5. Cut all the vegetables roughly the same size, this will ensure they cook at the same time.
  6. Store cooled veggies and sausage in an airtight container and place in the refrigerator for up to 3 days.

Nutrition

Serving: 1serving | Calories: 604kcal | Carbohydrates: 29g | Protein: 20g | Fat: 46g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Cholesterol: 85mg | Sodium: 1370mg | Potassium: 978mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2301IU | Vitamin C: 114mg | Calcium: 129mg | Iron: 3mg