Sheet Pan Sausage and Veggies is a quick and easy meal that’s perfect for busy nights. It offers a hearty combination of flavors and textures, all cooked on one sheet pan. This means less time on dishes and more time enjoying your meal. The recipe is versatile and allows for a variety of seasonal vegetables, making it a great option year-round.
how to make Sheet Pan Sausage and Veggies
Ingredients:
- 14 ounces Smoked Kielbasa Sausage
- 1 cup butternut squash (diced)
- 2/3 bell pepper (yellow, red or orange, diced)
- 1 small zucchini (cut into half moons)
- 1/3 red onion (cut into thick slices)
- 2 tablespoons olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic salt
- 1/4 teaspoon ground black pepper
Directions:
- Preheat oven to 400°F.
- Add the butternut squash to a microwave-safe bowl and steam in the microwave for 2 minutes while you chop the other veggies. You don’t want it cooked through, just about halfway cooked.
- Add all the remaining veggies and sausage to a large mixing bowl.
- Drizzle the olive oil over the top. Sprinkle in the thyme, smoked paprika, garlic salt, and pepper.
- Toss to combine, making sure each piece is well coated with the oil and spices.
- While it’s not necessary to line the baking sheet with parchment paper or aluminum foil, you certainly can if you’d like.
- Pour onto a baking sheet that’s been brushed with olive oil.
- Bake for 25 minutes or until the veggies are cooked through and are slightly brown.
how to serve Sheet Pan Sausage and Veggies
Serve your Sheet Pan Sausage and Veggies hot, straight from the oven. This dish pairs well with crusty bread or over a bed of rice or quinoa for a more filling meal. You can also sprinkle some fresh herbs or grated cheese on top for an extra touch.
how to store Sheet Pan Sausage and Veggies
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on a skillet over medium heat until warmed through.
tips to make Sheet Pan Sausage and Veggies
- For extra flavor, let the veggies and sausage marinate in the spices and olive oil for 15-30 minutes before baking.
- Feel free to mix in other veggies like carrots, broccoli, or asparagus based on what you have at home.
- Ensure the pieces are cut to similar sizes to ensure even cooking.
variation
You can switch up the sausage type, using chicken sausage or turkey sausage for a healthier option. Also, try using different spice blends like Italian seasoning or cumin for varied flavors.
FAQs
1. Can I use fresh veggies instead of frozen?
Yes, fresh vegetables are great for this recipe. Just make sure to chop them into similar sizes for even cooking.
2. Is it okay to prepare this meal ahead of time?
Yes, you can chop the vegetables and sausage a few hours in advance and store them in the fridge until you’re ready to cook.
3. Can I freeze the leftovers?
Yes, you can freeze the leftovers in an airtight container. They will keep well for about 2-3 months. Reheat fully before serving.
Sheet Pan Sausage and Veggies
Ingredients
Main Ingredients
- 14 ounces Smoked Kielbasa Sausage
- 1 cup butternut squash (diced)
- ⅔ cup bell pepper (diced) yellow, red or orange
- 1 small zucchini (cut into half moons)
- ⅓ cup red onion (cut into thick slices)
Seasonings and Oil
- 2 tablespoons olive oil
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon garlic salt
- ¼ teaspoon ground black pepper
Instructions
Preparation
- Preheat oven to 400°F.
- Add the butternut squash to a microwave-safe bowl and steam in the microwave for 2 minutes while you chop the other veggies.
- Add all the remaining veggies and sausage to a large mixing bowl.
- Drizzle the olive oil over the top. Sprinkle in the thyme, smoked paprika, garlic salt, and pepper.
- Toss to combine, making sure each piece is well coated with the oil and spices.
- Pour onto a baking sheet that’s been brushed with olive oil.
Cooking
- Bake for 25 minutes or until the veggies are cooked through and are slightly brown.
