Sheet Pan Sausage and Vegetables
A simple and flexible dish that combines roasted sausage and vegetables for a warm, filling meal with minimal cleanup.
Ingredients
Main Ingredients
- 12 to 16 oz chicken, turkey, pork, or plant-based sausage Use your preferred type
- 6 to 8 cups variety of chopped vegetables (bell pepper, onion, zucchini, broccoli, carrots, green beans) Adjust based on what you have available
- 1 to 2 cups diced potatoes or sweet potatoes (optional) For added heartiness
Seasoning
- 2 to 3 tbsp olive oil For roasting
- 1 tsp salt To taste
- 1 tsp garlic powder For flavor
- 1 tsp paprika For flavor
- black pepper to taste
Instructions
Preparation
- Preheat the oven to 425°F and line a sheet pan with parchment paper.
- Chop the vegetables into similar sizes for even cooking.
- Slice the sausage into thick coins if it is fully cooked or leave whole if it is raw.
Cooking
- Toss the chopped vegetables and sausage together with olive oil and seasonings right on the pan or in a large bowl.
- Spread everything out in a single layer on the sheet pan.
- Roast in the oven for 20 to 30 minutes, stirring once halfway through, until the sausage is cooked through and the veggies are browned.
Finishing Touch
- Finish with a squeeze of lemon or sprinkle of fresh herbs before serving.
Notes
Ensure not to overcrowd the pan to avoid soggy veggies. Different vegetables have varying cook times, add softer veggies halfway through cooking.