Description
A delightful and flexible sheet pan meal featuring Italian sausage and fresh vegetables that makes weeknight dinners easy and satisfying.
Ingredients
Scale
- 1 pound Italian sausage (sweet or spicy)
- 2 cups bell peppers (assorted colors or poblano)
- 1 cup red onion (or yellow/white)
- 2 cups broccoli florets (or snap peas/green beans)
- 1 medium zucchini (or summer squash)
- 2 cups baby potatoes (halved; can use sweet potatoes)
- 4 tablespoons olive oil (or avocado oil)
- 2 teaspoons garlic powder (or fresh garlic)
- 1 teaspoon onion powder (optional)
- 1 teaspoon paprika (smoked for more flavor)
- Salt and pepper (to taste)
- 1 tablespoon fresh parsley (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the sliced bell peppers, chopped onion, broccoli florets, sliced zucchini, and baby potatoes.
- Drizzle the vegetables with olive oil, then sprinkle with garlic powder, onion powder (if using), paprika, salt, and pepper. Toss to ensure even coating.
- Arrange the Italian sausage links around the veggies on a large sheet pan, ensuring everything has space for even roasting.
- Roast in the preheated oven for 25-30 minutes until sausage reaches an internal temperature of 165°F (74°C) and veggies are tender and blistered.
- Remove from the oven and garnish with fresh parsley before serving.
Notes
Feel free to experiment with seasonal vegetables and customize the sausage for desired spice level. Leftovers last up to 3 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: sheet pan dinner, sausage and veggies, easy weeknight meal
