Sheet Pan Sausage And Veggies
This Sheet Pan Sausage And Veggies recipe is an easy, quick, one-pan dinner loaded with roasted veggies and savory sausage—perfect for healthy meal prep and fuss-free weeknights.
Ingredients
- 1 pound chicken or turkey sausage links try Al fresco® or Aidells® for leaner options
- 2 cups broccoli florets cut into bite-size pieces
- 2 bell peppers (red and yellow) sliced into strips
- 1 red onion cut into wedges
- 2 medium carrots sliced diagonally into ¼-inch pieces
- 1 small zucchini sliced (optional; adds summer flair)
- 3 garlic cloves minced (or 1 tsp jarred)
- 2 tablespoons olive oil extra-virgin for flavor
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon smoked paprika optional, for a hint of warmth
- sea salt and freshly ground black pepper to taste
- fresh parsley or basil chopped, for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a rimmed sheet pan with foil or parchment for easier cleanup.
- Slice the sausage links on a slight angle (bias cut) to expose more surface for roasting.
- In a mixing bowl, toss together broccoli, peppers, onion, carrots, zucchini, and garlic with olive oil, Italian seasoning, smoked paprika, salt, and pepper.
- Add the sausage slices to the veggies and spread in a single layer on the sheet pan. Roast for 20 minutes, then stir and roast for an additional 8-10 minutes.
- Let the pan rest for 2 minutes, then garnish with chopped parsley or basil before serving.
Notes
• Choose sausages with at least 10g protein per link.
• Slice veggies uniformly to ensure even roasting.
• For crispier edges, broil the dish for the last 2 minutes, watching carefully to prevent burning.
• Slice veggies uniformly to ensure even roasting.
• For crispier edges, broil the dish for the last 2 minutes, watching carefully to prevent burning.
Nutrition
Calories: 360kcalProtein: 28gFiber: 7g
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