Sheet Pan Sausage and Veggies Perfection
This sheet pan sausage and veggies recipe is a quick, easy, and healthy dinner solution perfect for busy weeknights. Simply toss your favorite vegetables with sausage, herbs, and olive oil, then roast to perfection for a satisfying and customizable meal with minimal cleanup.
Equipment
- Large sheet pan
- Large bowl
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- Oven
Ingredients
- 1 pound Italian sausage sweet or spicy
- 1 large red onion, cut into wedges
- 1 bell pepper any color
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 pint cherry tomatoes, halved
- 2 cups broccoli florets
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the red onion, bell pepper, zucchini, yellow squash, cherry tomatoes, and broccoli florets with olive oil, minced garlic, Italian herbs, salt, and pepper. Make sure everything is well coated.
- Arrange the vegetables in a single layer on a large sheet pan. Use two sheet pans if needed to avoid overcrowding.
- Cut the sausage into 1-inch pieces and add them to the sheet pan, nestled among the vegetables.
- Bake for 25-30 minutes, or until the sausage is cooked through and the vegetables are tender and slightly browned. Stir halfway through to ensure even cooking.
- Let cool slightly before serving. Enjoy!
Notes
For best results, ensure vegetables are dry before roasting to promote browning. Don't overcrowd the sheet pan, as this will steam the vegetables instead of roasting them. Feel free to substitute vegetables based on your preferences or what you have on hand. Drizzle with balsamic glaze or lemon juice for added flavor. Leftovers can be stored in the refrigerator for up to 3-4 days and reheated in the oven, microwave, or skillet.