Sheet Pan Sausage and Veggies
This one-pan meal is perfect for busy weeknights. Juicy sausage links are roasted alongside colorful vegetables, creating a delicious and easy dinner option that requires minimal cleanup.
Equipment
- 1 large sheet pan
- 1 cutting board
- 1 large bowl
Ingredients
- 1 pound Italian sausage Mild or spicy, according to preference.
- 2 cups broccoli florets
- 1 bell pepper any color, sliced
- 1 medium red onion, sliced
- 2 cups baby potatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- to taste salt
- to taste pepper
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the broccoli, sliced bell pepper, red onion, and halved baby potatoes.
- Drizzle the vegetables with olive oil, then sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss until the vegetables are evenly coated.
- Arrange the vegetables in a single layer on one side of the sheet pan.
- Cut the sausage links into thirds and place them on the other side of the sheet pan.
- Roast in the preheated oven for 25 minutes, or until the sausages are browned and the vegetables are tender, stirring halfway through for even cooking.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
Feel free to customize the vegetables based on what you have on hand; zucchini, carrots, or asparagus also work well.
For added flavor, consider sprinkling fresh herbs like rosemary or thyme before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.