Sheet Pan Sausage and Veggies
Smoked sausage and a pile of roasted vegetables, all caramelized on a single sheet pan in about 40 minutes. The sausage gets golden and a little crispy at the edges. Use whatever you have in the fridge and serve over rice. This one works every single time!
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Servings: 5
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.
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
Serving: 1serving | Calories: 289kcal | Carbohydrates: 14g | Protein: 14g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 48mg | Sodium: 1173mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1255IU | Vitamin C: 55mg | Calcium: 63mg | Iron: 2mg
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