Description
This Sheet-Pan Sausage & Veggies is your go-to weeknight dinner—smoky sausage, caramelized veggies, and herby garlic flavor all roasted on one pan. Cozy, customizable, and done in 30 minutes with minimal cleanup.
Ingredients
Scale
- 3 lbs assorted veggies (zucchini, bell peppers, carrots, sweet potatoes, cauliflower, broccoli, Brussels sprouts), cut in 2-inch pieces
- 1 lb smoked sausage (chicken, turkey, andouille, or veggie), sliced
- ⅓ cup extra virgin olive oil
- 2 cloves garlic, finely chopped
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- Optional: freshly grated parmesan, Dijon mustard sauce, balsamic vinaigrette
Instructions
- Preheat oven to 425°F (218°C). Line two sheet pans with parchment for easy cleanup.
- In a large bowl, toss veggies and sausage with olive oil, garlic, Italian seasoning, and salt.
- Spread mixture evenly on both sheet pans, leaving space between pieces.
- Bake 20–30 minutes, flipping everything halfway, until veggies are tender and golden. Drizzle with a bit more oil if veggies stick.
- Serve hot, topped with parmesan or your favorite sauce. Enjoy alone, over greens, or in a sandwich!
Notes
Use any mix of seasonal veggies. Don’t crowd the pan or you’ll steam instead of roast. Great for meal prep—store in the fridge for 4 days or freeze up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Plat Principal
- Method: Au Four
- Cuisine: Américaine
Nutrition
- Serving Size: 1 plate
- Calories: 410
- Sugar: 7g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 40mg