Sheet Pan Sausage & Veggies is a fantastic dish that makes cooking easy and enjoyable. It is perfect for a busy weeknight dinner or a weekend meal prep. This recipe is not only simple to make, but it also helps you get a healthy dose of protein and veggies in one go. Using a single pan means less cleanup, making this dish a winner for anyone who loves convenience without sacrificing flavor.
how to make Sheet Pan Sausage & Veggies
Ingredients:
- 1 pound chicken sausage (or plant-based sausage)
- 2 cups bell peppers (sliced)
- 1 cup red onion (sliced)
- 2 cups broccoli florets
- 1 zucchini (sliced)
- 2 cups baby potatoes (halved)
- 4 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Directions:
- Preheat your oven to 400°F (200°C).
- Wash and chop all vegetables; place them in a large bowl.
- Cut the sausage into bite-sized pieces and add to the bowl.
- Drizzle with olive oil; add seasonings and toss until well coated.
- Spread the mixture evenly on a sheet pan.
- Bake for 30–35 minutes until the sausage is cooked through and veggies are tender.
- Garnish with fresh parsley if desired and serve warm.
how to serve Sheet Pan Sausage & Veggies
You can serve Sheet Pan Sausage & Veggies straight from the oven on a large platter. It pairs wonderfully with crusty bread or over a bed of rice or quinoa. This dish is also great on its own for a lighter meal. Don’t forget to sprinkle some fresh parsley on top for a touch of color and extra flavor!
how to store Sheet Pan Sausage & Veggies
To store leftovers, let the dish cool down to room temperature. Then, transfer it to an airtight container. It can be stored in the fridge for up to 3–4 days. Reheat in the microwave or in the oven until warm before serving again.
tips to make Sheet Pan Sausage & Veggies
- Prep Ahead: You can chop the vegetables the night before to save time.
- Mix it Up: Feel free to use your favorite vegetables! Carrots, green beans, or Brussels sprouts work great too.
- Crispy Finish: For a crispier texture, broil for the last 2–3 minutes of baking.
- Seasoning Variations: Experiment with different spices, like Italian seasoning or cayenne pepper, for a new flavor twist.
variation
If you want a different protein, try using turkey sausage or a vegetarian option. You could also add in other seasonal vegetables, like asparagus or sweet potatoes, for variety.
FAQs
Can I use frozen vegetables for this recipe?
Yes, you can use frozen vegetables. Just be aware that they may release more water, so you might need to cook them a little longer.
What can I serve with this dish?
This dish is great on its own, but you can serve it with rice, quinoa, or crusty bread for a more filling meal.
How do I know when the sausage is cooked?
The sausage should reach an internal temperature of 165°F (74°C) to be safe to eat. You can use a meat thermometer to check.
Sheet Pan Sausage & Veggies
Ingredients
Main Ingredients
- 1 pound chicken sausage (or plant-based sausage)
- 2 cups bell peppers (sliced)
- 1 cup red onion (sliced)
- 2 cups broccoli florets
- 1 medium zucchini (sliced)
- 2 cups baby potatoes (halved)
Seasonings and Oil
- 4 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash and chop all vegetables; place them in a large bowl.
- Cut the sausage into bite-sized pieces and add to the bowl.
- Drizzle with olive oil; add seasonings and toss until well coated.
Cooking
- Spread the mixture evenly on a sheet pan.
- Bake for 30–35 minutes until the sausage is cooked through and veggies are tender.
- Garnish with fresh parsley if desired and serve warm.
