Sheet Pan Sausage and Veggies
This Sheet Pan Sausage and Veggies recipe is a quick and delicious meal perfect for busy weeknights. Set it all on a single sheet pan, and let the oven do the work. Packed with flavorful sausages and colorful vegetables, it's a well-rounded dish that's easy to prepare and clean up.
Equipment
- 1 large baking sheet preferably rimmed
- 1 mixing bowl
- 1 spatula
- 1 knife
- 1 cutting board
Ingredients
- 1 pound Italian sausage or your choice of sausage
- 2 cups bell peppers, sliced mix of red, yellow, and green
- 2 cups zucchini, sliced
- 1 cup red onion, sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- to taste units salt
- to taste units pepper
- as needed units fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the sliced bell peppers, zucchini, and red onion.
- Drizzle the olive oil over the vegetables, then sprinkle the garlic powder, Italian seasoning, salt, and pepper. Toss well to coat all the veggies evenly.
- Place the sausages in the center of the sheet pan and surround them with the seasoned vegetables.
- Spread them out in a single layer to ensure even cooking.
- Bake in the preheated oven for 25 minutes, checking halfway through to stir the veggies and turn the sausages for even browning.
- Once the sausages are cooked through and the vegetables are tender, remove from the oven.
- Let it cool for a few minutes before serving. Garnish with fresh parsley if desired.
Notes
Feel free to customize the vegetables based on your preference or what's in season. You can use chicken or turkey sausages for a lighter option. Leftovers can be stored in the fridge for up to 3 days and reheated in the microwave or oven.