Go Back
–+ servings
Sheet Pan Sausage & Veggies

Sheet Pan Sausage & Veggies for a Cozy One-Pan Dinner

This Sheet Pan Sausage & Veggies is a wholesome one-pan dinner bursting with flavors and perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sausage and Veggies
  • 1 lb Italian sausage Substitute with chicken or turkey sausage for a lighter option.
  • 3 cups Bell peppers Any variety works well.
  • 1 large Red onion Yellow onion can be used as a substitute.
  • 2 cups Broccoli florets Can be replaced with green beans or asparagus.
  • 1 medium Zucchini Feel free to swap in yellow squash.
  • 1 lb Baby potatoes Use regular potatoes, cut into wedges, for a similar texture.
For the Seasoning and Oil
  • 3 tbsp Olive oil Can substitute with avocado oil.
  • 2 tsp Garlic powder Fresh garlic can replace it.
  • 1 tsp Onion powder Can be omitted if desired.
  • 1 tsp Paprika Substitute with smoked paprika for a deeper flavor.
  • to taste Salt Adjust to taste.
  • to taste Pepper Adjust to taste.
  • 2 tbsp Fresh parsley Can be replaced with basil or cilantro.

Equipment

  • Large baking sheet
  • parchment paper
  • Mixing bowl
  • knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Wash and chop all your vegetables: bell peppers, red onion, broccoli, zucchini, and baby potatoes.
  3. Cut Italian sausage into bite-sized pieces and add to the bowl with veggies.
  4. Drizzle olive oil over the mixture and sprinkle garlic powder, onion powder, paprika, salt, and pepper.
  5. Spread the seasoned mixture in a single layer on the large sheet pan.
  6. Bake for 30-35 minutes, stirring halfway through.
  7. Remove from the oven, garnish with fresh parsley, and serve.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 15IUVitamin C: 80mgCalcium: 6mgIron: 15mg

Notes

Ensure that the vegetables are cut uniformly for even cooking. This dish stores well for up to 4 days in the fridge.

Tried this recipe?

Let us know how it was!