Sheet Pan Sausage and Veggies

roasted sausage and veggies on a sheet pan.

Sheet Pan Sausage and Veggies

5 from 7 votes

This sheet pan sausage and veggies recipe is an easy, one-pan meal packed with protein and roasted vegetables. With just a few minutes of prep, everything is tossed in a flavorful Italian seasoning blend and roasted to perfection. Serve it on its own or over rice, cauliflower rice, or greens for a balanced, delicious dinner with minimal cleanup!

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Prep Time10

Cook Time30

Total Time40

Servings:

Author: Molly Thompson

INGREDIENTS

1 yellow squash quartered
2 zucchini quartered
1 small red onion cut into chunks
8 oz mushrooms sliced
1 red bell pepper diced into large pieces
4 cloves garlic minced
1 (12-oz) package smoked sausage or smoked turkey sausage or chicken sausage, sliced into round
2 Tablespoons Italian seasoning
1 teaspoon kosher salt plus more to taste
Black pepper to taste
4 Tablespoons olive oil
For serving: parmesan cheese, parsley, brown rice, white rice, cauliflower rice, or greens

INSTRUCTIONS

Preheat oven to 400°F. Grease a large rimmed sheet pan with olive oil.
Chop all of the veggies, doing your best to make them all even in size for even cooking. Place them on the sheet pan and add the sausage.
1 yellow squash, 2 zucchini, 1 small red onion, 8 oz mushrooms, 1 red bell pepper, 4 cloves garlic, 1 (12-oz) package smoked sausage
In a separate medium bowl, combine Italian seasoning, salt, pepper, and olive oil and stir to combine. Pour the herb mixture over veggies and toss to coat the veggies.
2 Tablespoons Italian seasoning, 1 teaspoon kosher salt, Black pepper to taste, 4 Tablespoons olive oil
Bake in the preheated oven for 25-35 minutes, stirring halfway through, until the veggies are tender and the sausage is golden brown. You can broil them at the end for 2-3 minutes if desired.
Serve in a bowl with or without brown rice.

Notes

Tip for Extra Caramelized Vegetables. For even more caramelized veggies, preheat the sheet pan while the oven preheats. Make sure not to overlap the veggies or you'll end up with steamed veggies rather than caramelized. Use two sheet pans if needed.

Foil or Parchment. I love the way the pan gives a golden crusty color and flavor to the veggies, but to reduce the cleanup even more, roast the veggies on foil or parchment paper.

Recipe update. This recipe was updated to include only the Italian seasoning. Here is the original spice blend if desired: 2 teaspoons dried basil, 2 teaspoons garlic powder, 1 Tablespoon onion powder, 1 Tablespoon dried thyme

Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer: Freeze in portioned containers for up to 2 months.
Reheat: Microwave for 1-2 minutes or reheat in a skillet over medium heat for the best texture. You can also air fry the sausage and veggies at 375 for 2-3 minutes, or until heated through.

Nutrition

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