Next Level Sheet Pan Sausage and Veggies
This recipe elevates the classic sheet pan dinner by using a two-stage roasting method. Heartier vegetables are roasted first to achieve perfect caramelization, then combined with sausage and quicker-cooking veggies for a meal with a symphony of textures and deep, layered flavors.
Equipment
- Large rimmed baking sheet
- Chef's knife
- Cutting board
- Large mixing bowl
- Measuring spoons
- measuring cup
Ingredients
- 1 lb fresh Italian sausage sweet, mild, or hot
- 1.5 lbs baby potatoes, halved or quartered
- 5 cups broccoli florets
- 2 bell peppers any color
- 1 large red onion, cut into wedges
- 5 cloves garlic, minced
- ¼ cup olive oil, divided
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Prepare all vegetables as described in the ingredients list.
- On a large rimmed baking sheet, combine the potatoes, broccoli florets, and red onion wedges. Drizzle with about two-thirds of the olive oil, then sprinkle with all of the Italian seasoning, smoked paprika, salt, and pepper.
- Toss everything together with your hands directly on the pan until the vegetables are evenly coated. Spread them into a single layer.
- Place the sheet pan in the preheated oven and roast for 20 minutes, allowing the vegetables to soften and begin to caramelize.
- Carefully remove the pan from the oven. Add the sliced bell peppers and minced garlic to the pan. In a separate bowl, toss the sausage pieces with the remaining olive oil.
- Nestle the sausage pieces among the vegetables on the sheet pan. Return the pan to the oven.
- Roast for an additional 15-20 minutes, or until the sausage is fully cooked and browned, and the potatoes are tender and easily pierced with a fork.
- Remove from the oven and serve immediately. For optional flair, drizzle with balsamic glaze or sprinkle with fresh parsley before serving.
Notes
For best results, do not overcrowd the pan; use two sheet pans if necessary to ensure the ingredients roast instead of steam. You can swap Italian sausage for chicken or turkey sausage, or use vegetables like Brussels sprouts or sweet potatoes. For a gourmet touch, finish with a drizzle of balsamic glaze, a sprinkle of Parmesan cheese in the last few minutes of cooking, or a handful of fresh parsley. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.