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Easy 30-Minute Sheet Pan Sausage and Veggies

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A quick, wholesome, and forgiving sheet pan meal featuring Italian sausage and roasted vegetables, perfect for busy weeknights or casual dinners.

Ingredients

Scale
  • 1 pound Italian sausage links (mild or spicy)
  • 2 medium red bell peppers, sliced into strips
  • 1 medium yellow squash, cut into half-moons
  • 1 medium zucchini, cut into half-moons
  • 1 medium red onion, sliced into wedges
  • 1 pound baby potatoes, halved (Yukon Gold or red potatoes preferred)
  • 3 tablespoons olive oil (extra virgin preferred)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Wash and slice the red bell peppers, yellow squash, zucchini, and red onion as described. Halve the baby potatoes for even cooking.
  3. In a large mixing bowl, combine the sliced vegetables and halved potatoes. Drizzle with 3 tablespoons olive oil, then sprinkle the smoked paprika, garlic powder, dried oregano, salt, and pepper. Toss well to coat everything evenly.
  4. Cut the Italian sausage links into thick rounds, about 1/2 inch (1.3 cm) wide.
  5. Spread the seasoned veggies in a single layer on the baking sheet. Nestle the sausage slices evenly among the veggies.
  6. Place the sheet pan in the preheated oven and roast for 25 minutes. Halfway through (around 12 minutes), use tongs or a spatula to flip the sausage and stir the veggies for even browning.
  7. Check that the sausage is browned and cooked through (internal temperature of 160°F / 71°C) and the veggies are tender with some caramelized edges.
  8. Remove from oven, sprinkle with fresh chopped parsley if desired, and let rest for 5 minutes before serving.

Notes

Use thick sausage slices to keep meat juicy. Toss veggies halfway through roasting for even browning. For extra crunch, sprinkle panko breadcrumbs over veggies during last 5 minutes. To avoid soggy veggies, do not overcrowd the pan and consider par-cooking potatoes if needed. For gluten-free, verify sausage ingredients. Leftovers keep well refrigerated for up to 3 days and reheat best in oven or skillet.

Nutrition

Keywords: sheet pan, sausage, roasted vegetables, quick dinner, healthy meal, easy recipe, weeknight meal

Find it online: https://emmastirs.com/easy-30-minute-sheet-pan-sausage-and-veggies-recipe-for-quick-healthy-meals/