Oven-Roasted Sheet Pan Sausage And Vegetables
Add color to your dinner table with this easy sheet pan sausage and vegetables! It’s fast, filling, and ridiculously easy to make. Just chop, toss, and roast and it's ready in about 40 minutes.
Servings: 4 servings
Calories: 451kcal
Ingredients
- 1 pound sausage fully cooked, pork, turkey, or chicken
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium green bell pepper
- 1 medium zucchini
- 1 medium red onion
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon parsley chopped, optional for garnish
Instructions
- Preheat your oven to 400 °F . Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
- Slice the sausage into ½-inch rounds. Chop the red, yellow, and green bell peppers. Slice the zucchini into coins. Cut the red onion into wedges.
- Spread all the chopped vegetables on the sheet pan. Drizzle with olive oil and sprinkle with Italian seasoning, garlic powder, salt, and pepper. Toss everything together on the pan until evenly coated.
- Add the sliced sausage to the sheet pan, tucking the pieces in between the vegetables for even browning.
- Bake for 30–35 minutes, stirring once halfway through, until the sausage is browned and the vegetables are tender with golden edges.
- Sprinkle with chopped parsley as an optional garnish just before serving.
Notes
- Cut uniformly to help the veggies and sausage cook evenly, so nothing ends up too mushy or underdone.
- Stir sausage and veggies halfway through baking so everything cooks evenly and gets those nice roasted edges.
- Use seasonal vegetables to keep the dish fresh and exciting, from summer favorites to winter root veggies.
- If using softer vegetables like cherry tomatoes or asparagus, add them in the last 10 to 15 minutes so they don’t overcook.
- Switch up the seasoning to Cajun, taco, or curry spice blends for different flavor twists.
- A splash of balsamic vinegar, lemon juice, or a drizzle of vinaigrette after baking adds brightness and balances the richness.
Nutrition
Calories: 451kcal | Carbohydrates: 10g | Protein: 19g | Fat: 38g | Saturated Fat: 11g | Sodium: 1021mg | Fiber: 3g | Net Carbohydrates: 7g
Tried this recipe?Tag a photo with @primal_mom and #pehrecipe on Instagram to share with us!