Sheet Pan Veggies & Sausage (Edit recipe)

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Sheet pan meals are pure kitchen magic, and this recipe brings together the best of both worlds: hearty protein and wholesome veggies. It's also so versatile: use spicy or sweet Italian sausages, and use whatever veggies you have on hand and love. While this combo is one of my tried & trusted, you can't go wrong. As with many of my favorite recipes, this is one I measure with my heart - consider all measurements in this recipe a guideline or suggestion and make it your own!

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PREP TIME

5 minutes

COOK TIME

30 minutes

INGREDIENTS

11

Serves: 4

Ingredients

5 pieces Sausage Links, chopped into rounds
2 whole Bell Pepper, coarsely chopped
1 whole Yellow Onion, large, coarsey chopped
1 lb Red Skin Potatoes, chopped into bite sized pieces
3 Tbsp Extra Virgin Olive Oil, or more as needed
1 tsp Salt
1 tsp Black Pepper
1 tsp Garlic Powder
0.5 tsp dried Rosemary
0.5 tsp dried Thyme
0.25 tsp dried Sage

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 400°F and line a baking sheet with parchment paper or foil for easy cleanup.
Place the chopped sausage links, coarsely chopped bell peppers, onions, and petite red potatoes directly on the lined baking sheet.
Drizzle olive oil evenly over the ingredients on the sheet pan.
In a small bowl, mix together the measured salt, black pepper, garlic powder, dried rosemary, dried thyme, and dried sage. Sprinkle this spice mixture evenly over the ingredients on the sheet pan.
Gently toss and stir the ingredients directly on the sheet pan, ensuring they are well-coated with the olive oil and evenly seasoned with the spice mixture.
Spread the seasoned ingredients out evenly on the sheet pan for even cooking.
Place the sheet pan into the preheated oven and roast until the sausage is thoroughly cooked, and the petite red potatoes and assorted vegetables are tender. This typically takes around 25-30 minutes, but you can use a fork to test the tenderness of the potatoes and veggies to ensure they're fully cooked to perfection. You may want to give everything a toss halfway through.

Notes

This dish is naturally gluten free (just ensure your sausages are too!), making it a favorite in my book. I enjoy the creative freedom of mixing various veggies into this meal, sometimes opting for mushrooms, string beans, or zucchini to name a few variations. As for seasonings, feel free to follow your taste buds; it's a blank canvas waiting for your personal touch. For even cooking, aim to spread the sausage and veggies out in a single layer on the sheet pan. This ensures they roast beautifully rather than steaming together when crowded. Sometimes, we enjoy this dish on its own - and when we leave the potatoes out, we'll pair it with rice! Can be made Whole30 if choosing compatible sausages.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	317
Fat:	24 g
Carbohydrates:	17 g
Protein:	10 g
Cholesterol:	0 g
Sodium:	773 mg
Fiber:	2 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.