Description
A simple and flavorful one-pan meal featuring sausage and a variety of colorful vegetables, perfect for busy weeknights. This recipe is designed for minimal cleanup and maximum taste, offering a healthy and satisfying dinner option.
Ingredients
Scale
- 1 pound sausage links (chicken, turkey, or beef)
- 2 large carrots, peeled and chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, sliced into half moons
- 1 red onion, thickly sliced
- 1½ cups baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley or herbs for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easier cleanup.
- Chop your vegetables into uniform, bite-sized pieces. This includes halving the baby potatoes, slicing the onions, and cutting the bell peppers and zucchini.
- In a mixing bowl, toss the prepared vegetables with olive oil, garlic powder, smoked paprika, salt, and pepper. Ensure the vegetables are evenly coated.
- Spread the seasoned vegetables in a single layer on the prepared sheet pan. Avoid overcrowding the pan, as this can lead to steaming instead of roasting.
- Cut the sausage links into 1- to 2-inch rounds if using raw sausage. Arrange the sausage pieces evenly among the vegetables on the sheet pan. If you are using pre-cooked sausage, you will add it during the last 15 minutes of cooking.
- Roast in the preheated oven for 25–30 minutes. Flip the contents of the pan halfway through the cooking time to ensure even browning. The vegetables should be tender and slightly caramelized, and the sausage should be browned and fully cooked.
- Once cooked, remove the sheet pan from the oven. Garnish with fresh parsley or your favorite herbs, or add a sprinkle of grated cheese if desired.
- Serve the sausage and vegetable mixture hot.
Notes
- Do not overcrowd the pan; use a second pan if necessary to ensure proper roasting.
- Cut all vegetables to a similar size for even cooking.
- If using pre-cooked sausage, add it to the pan during the last 15 minutes of roasting to prevent it from drying out.
- Feel free to substitute vegetables based on seasonality or preference, such as Brussels sprouts, cauliflower, or sweet potatoes.
- Experiment with flavor variations like Italian herbs, Cajun spices, or BBQ seasoning.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in an oven or air fryer for the best texture.
- Leftovers can be repurposed into omelets, wraps, or pasta bakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked, Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 plate