. Sheet Pan Sausage & Veggies – esrecipes

Sheet Pan Sausage & Veggies

by

I remember weeknights as a kid. My mom was always busy. Finding time to cook a wholesome, delicious meal felt like a monumental task. There were a lot of quick, easy meals, of course, but sometimes, we’d get a real treat: a big sheet pan dinner. The aroma of roasted sausage and vegetables filled the house, and cleanup was a breeze. This Sheet Pan Sausage & Veggies recipe is my homage to those comforting weeknight memories – a simplified version packed with flavor and made for busy lives. It’s the kind of meal I whip up every other week, and I know you’ll love it too.

Why You’ll Love This Recipe

Let’s be honest. Who doesn’t love an easy dinner? This recipe ticks all the boxes:

  • Simple: Seriously, it’s ridiculously easy. Minimal prep work.
  • Quick: Ready in about 40 minutes. Perfect for busy weeknights.
  • Flavorful: Sweet, savory, and perfectly caramelized veggies paired with delicious sausage.
  • Customizable: Swap out veggies and sausage based on what you have on hand. The possibilities are endless!
  • One-Pan Cleanup: The biggest win of all! Less time washing dishes means more time relaxing.

Ingredients You’ll Need

Here’s everything you’ll need to bring this Sheet Pan Sausage & Veggies masterpiece to life. Measurements are listed for convenience.

  • Sausage: 1 pound (450g) Italian sausage (sweet, hot, or a mix – your preference!). I recommend links, but bulk sausage works too (form into patties).
  • Potatoes: 1.5 pounds (680g) Yukon Gold or red potatoes, cut into 1-inch chunks.
  • Bell Peppers: 2 bell peppers (any color), cored, seeded, and chopped into 1-inch pieces.
  • Onion: 1 large yellow onion, cut into wedges.
  • Broccoli Florets: 1 head of broccoli, cut into florets. Approximately 2 cups.
  • Carrots: 1 pound (450g) carrots, peeled and sliced into ½-inch thick rounds.
  • Olive Oil: 3 tablespoons
  • Seasoning Blend:
    • 1 tablespoon Italian seasoning
    • 1 teaspoon garlic powder
    • ½ teaspoon smoked paprika
    • ½ teaspoon salt (or to taste)
    • ¼ teaspoon black pepper (or to taste)
  • Optional Extras:
    • Red pepper flakes (for a little heat)
    • Fresh parsley, chopped (for garnish)
    • Lemon wedges (for serving)

Let’s Get Cooking: Step-by-Step Instructions

Okay, let’s get this show on the road! Here’s how to create your own delicious Sheet Pan Sausage & Veggies.

Step 1: Preheat & Prep

  • Preheat your oven to 400°F (200°C).
  • Line a large sheet pan (18×13 inch or similar) with parchment paper. This makes cleanup even easier.

Step 2: Prep the Veggies

  • Wash and chop all the vegetables as described in the ingredient list. Consistent sizing helps everything cook evenly.

Step 3: Toss with Oil and Seasoning

  • In a large bowl, combine the potatoes, bell peppers, onion, broccoli, and carrots.
  • Drizzle with olive oil.
  • Add the Italian seasoning, garlic powder, smoked paprika, salt, and pepper.
  • Toss everything thoroughly to ensure all the vegetables are evenly coated.

Step 4: Arrange on the Sheet Pan

  • Spread the seasoned vegetables in a single layer on the prepared sheet pan. Avoid overcrowding the pan. If needed, use two pans to ensure even cooking.

Step 5: Add the Sausage

  • Place the sausage links (or patties) evenly among the vegetables on the sheet pan.

Step 6: Bake It!

  • Bake for 30-40 minutes, or until the sausage is cooked through and the vegetables are tender and slightly caramelized.
  • Halfway through the baking time (around 20 minutes), give everything a good stir to ensure even browning.

Step 7: Finishing Touches

  • Remove the sheet pan from the oven.
  • If desired, sprinkle with fresh parsley and red pepper flakes.
  • Serve immediately with lemon wedges for a bright, fresh finish.

Tips, Variations & Serving Suggestions

Want to take your Sheet Pan Sausage & Veggies to the next level? Here are some ideas!

Veggie Variations:

  • Brussels Sprouts: Add halved Brussels sprouts alongside the broccoli.
  • Sweet Potatoes: Swap Yukon Golds for sweet potatoes for a touch of sweetness.
  • Zucchini and Summer Squash: Add sliced zucchini and squash during the last 15 minutes of baking to prevent them from becoming mushy.
  • Cherry Tomatoes: Toss in a pint of cherry tomatoes during the last 10 minutes for a burst of sweetness.

Sausage Swaps:

  • Chicken Sausage: Use your favorite chicken sausage flavor – apple, maple, or Italian are all great choices.
  • Andouille Sausage: For a spicy kick, try andouille sausage.
  • Kielbasa: A classic choice that adds a smoky flavor.

Flavor Boosts:

  • Balsamic Glaze: Drizzle with balsamic glaze after baking for a tangy-sweet flavor.
  • Dijon Mustard: Whisk a tablespoon of Dijon mustard into the olive oil for an extra layer of flavor.
  • Herbs: Fresh rosemary or thyme added during baking provides an earthy aroma and taste.

Serving Suggestions:

  • Over Rice or Quinoa: Serve over a bed of fluffy rice or quinoa for a complete meal.
  • With a Side Salad: A simple green salad complements the richness of the sausage and veggies.
  • In Wraps or Pitas: Fill warm tortillas or pita bread with the roasted goodness for a delicious handheld meal.

Nutritional Information (Approximate)

Please note: Nutritional information is an estimate and can vary based on specific ingredients used.

  • Calories: 350-450 per serving
  • Protein: 20-25g
  • Fat: 15-25g
  • Carbohydrates: 30-40g

Give It a Try!

There you have it – the ultimate Sheet Pan Sausage & Veggies recipe! It’s a weeknight game-changer, a family favorite, and a guaranteed crowd-pleaser. Don’t be afraid to get creative with your ingredients and make it your own. I’m confident you’ll be enjoying this simple yet satisfying meal for years to come. Now, go ahead, preheat that oven and get cooking! I’d love to see your creations – share your photos and tag me! Happy cooking!

Leave a Comment