Print

Easy Sheet Pan Sausage and Veggie Dinner

sheet pan sausage and veggies - featured image
Print Recipe

A quick and easy sheet pan dinner featuring Italian sausage and roasted vegetables, perfect for busy weeknights. This recipe delivers caramelized vegetables and juicy sausage with minimal cleanup.

Ingredients

Scale
  • 1 ½ pounds Italian sausage (sweet or hot)
  • 2 medium bell peppers (any color), cut into 1-inch pieces
  • 1 large red onion, cut into 1-inch wedges
  • 3 cups broccoli florets (about 1 medium head)
  • 1 ½ cups baby potatoes, halved (Yukon Gold or red potatoes)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • Fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (for garnish)
  • Red pepper flakes (for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil.
  2. Wash and dry all vegetables. Cut bell peppers into 1-inch pieces, onion into ½-inch thick wedges, halve baby potatoes, and cut broccoli into bite-sized florets.
  3. In a large bowl, toss the potatoes and onions with 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and dried oregano. Spread them on one half of the prepared baking sheet in a single layer.
  4. Roast the potatoes and onions for 10 minutes.
  5. Remove the pan from the oven. Add the bell peppers and broccoli to the same bowl, drizzle with remaining 1 tablespoon olive oil, and sprinkle with remaining ½ teaspoon salt and ¼ teaspoon pepper. Toss gently. Arrange the peppers and broccoli on the other half of the pan. Nestle the sausages among the vegetables in a single layer.
  6. Roast for 20-25 more minutes, flipping the sausages and stirring the vegetables halfway through (after about 10-12 minutes). Vegetables should be tender and caramelized, and sausages should be golden brown with an internal temperature of 160°F.
  7. Remove from oven and let rest for 5 minutes. Sprinkle with fresh parsley, Parmesan cheese, and red pepper flakes if using. Serve hot.

Notes

For best results, give ingredients room to breathe on the pan to avoid steaming. Use a light coating of oil. Nestle sausages among vegetables for flavor. If vegetables brown too quickly, tent with foil. For frozen vegetables, pat dry before roasting.

Nutrition

Keywords: sheet pan dinner, sausage and peppers, easy weeknight dinner, roasted vegetables, Italian sausage, one pan meal

Find it online: https://bakebelle.com/easy-sheet-pan-sausage-and-veggie-dinner/