Sheet Pan Sausage and Vegetables is the ultimate easy, hearty, and nutritious dinner option with almost no mess! Just mix your go-to veggies and choice of sausage with a simple seasoning mix and roast everything until it’s perfectly baked.
In today's fast-paced world, sheet pan meals have become increasingly popular. They offer a convenient and time-saving solution for our busy schedules. We still want to enjoy a hearty, home-cooked meal but sometimes just don't have the time or energy. Plus, you may even have leftover sausage and vegetables for quick lunch the next day, which is always nice.
Ingredients you will need:
- 2 cups mixed baby potatoes (red potato or white is fine too) - halved
- 2 cups trimmed asparagus
- 2 cups Brussels sprouts - stemmed and halved
- 1 and ½ cups sliced bell peppers (2 large or 6-7 mini sweet bell peppers)
- 13 ounces smoked sausage (your favorite brand can be Italian, turkey or pork) - sliced into rounds or half-moons
- ¼ cup olive oil
- ¼ teaspoon red pepper flakes - optional for added heat
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 1 tablespoon dried oregano,
- 1 tablespoon dried parsley
- ½ teaspoon salt and fresh ground black pepper
- Quinoa, rice, and/or freshly grated Parmesan cheese - optional for serving
Instructions:
STEP 1: Heat oven to 400 degrees F. Line a big sheet pan (15x21 inch) or two smaller ones, with parchment paper, and set aside. Whisk together olive oil, red pepper flakes (if using), paprika, garlic powder, oregano, parsley, salt and black pepper in a mixing bowl and set aside.
STEP 2: Prepping your veggies the right way is key to making sure they cook evenly. The potatoes and Brussels sprouts will require the most cooking time. Try to cut them the same size. If they are smaller, cut in half; if they are larger, cut them into quarters. Cut the stem part off the asparagus and slice the peppers. Cut the sausage to your preferred shape, coin round or half-moon, make sure they are the same thickness about ½ inch.
STEP 3: Place all the sausage and veggies on the prepared sheet pan. Pour the olive oil seasoning mixture on top. Use your hands or a spatula to toss and evenly coat all the veggies and sausage with seasoned oil. Space everything out so it has plenty of space to cook. If veggies are crammed/overlapping they'll steam instead of roast and will take longer to cook.
STEP 4: Bake for 15 minutes, then take it out and give all the veggies a good stir. Bake for another 10-15 minutes, or until the veggies are crisp and tender.
STEP 5: Top with freshly grated Parmesan cheese on the sausage and veggies right after you remove them from the oven. Add fresh parsley if you like and serve in right away. You can serve it over cooked rice or quinoa if you prefer for a more filling meal.
Storage and Reheating
If you have leftovers, they’ll keep well in airtight containers in the fridge for about 3-4 days. If you reheat it in the microwave the texture might not be the same, but it’s still super tasty! You can reheat it in a pan over medium-high heat too.
The Benefits of Sheet Pan Sausage and Vegetables
One of the main advantages of preparing a sheet pan sausage and vegetables meal is its simplicity. All ingredients are cooked together on a single sheet pan, which not only reduces the number of dishes to clean but also ensures even cooking.
This method allows the flavors of the sausage to infuse the vegetables, creating a delectable and cohesive dish. Sheet pan sausage and vegetables is also customizable; you can use any vegetables you have on hand or prefer. Make sure you add this recipe to your sheet pan meals collection!
Try this dish with Cheddar Jalapeno Corn Muffins or Easy Pesto Biscuit Bread for a more filling and satisfying meal.
