Description
This easy Sheet Pan Sausage and Veggies is a complete, flavorful meal with minimal cleanup! Perfect for busy weeknights, it combines juicy sausage with colorful roasted vegetables for a dish the whole family will love.
Ingredients
Scale
- 1 lb Italian sausage (or chicken/turkey sausage)
- 2 bell peppers (any color), sliced
- 1 large onion, sliced
- 2 medium zucchinis, sliced
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- Optional: ½ tsp red pepper flakes
Instructions
- Preheat oven to 400°F (200°C)
- Cut sausage into 1-inch pieces and vegetables into uniform sizes
- In large bowl, toss everything with olive oil and seasonings
- Spread in single layer on sheet pan
- Bake 20-25 minutes until sausage is cooked and veggies are tender
- Optional: Broil 2-3 minutes for extra crispiness
- Serve immediately
Notes
- Use parchment paper for easier cleanup
- Don’t overcrowd the pan – use two pans if needed
- Vegetable alternatives: broccoli, carrots, or sweet potatoes work well
- For vegetarian version, use meatless sausage or portobello mushrooms
- Leftovers keep 3-4 days refrigerated
Nutrition
- Serving Size: 1¼ cups
- Calories: 380
- Sugar: 6g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg