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Sheet Pan Sausage and Summer Vegetables

Name: Sheet Pan Sausage and Summer Vegetables
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 12 ounces baby potatoes, halved; 1 sweet yellow or red onion, thickly sliced; 6 whole, peeled garlic cloves (if you aren’t a fan of whole roasted garlic cloves, you can omit entirely or add garlic powder in with your seasonings); 3 tablespoons olive oil or avocado oil, divided; 1 medium zucchini, thickly sliced into round or half-moon shape; 1 yellow squash, thickly sliced into round or half-moon shape; 2 bell peppers, any color, thickly sliced; 8 ounces fresh green beans; 2 teaspoons mixed dried herbs (like thyme, oregano, basil, rosemary, sage, dill, or Italian seasoning); 1/2 teaspoon (smoked, sweet, or hot); 11-12 ounces fully-cooked sausage rope or links, sliced into 1/4” slices; Salt and ground black pepper

This Sheet Pan and Sausage Recipe will help you to get a tasty meal full of vegetables on the table fast. Use your favorite veggies!

Prep

20 min

Cook

40 min

Total

Serves

Instructions

01
Preheat oven to 400 degrees Fahrenheit.
02
Add the potatoes, onion slices, and garlic cloves to the baking sheet. Toss with 1 ½ tablespoons of oil. Sprinkle with a big pinch of salt and toss to combine. Roast for 10 minutes.
03
Remove sheet pan from the oven. Add zucchini, squash, bell peppers, and green beans to the potatoes. Add dried herbs, paprika, remaining 1 ½ tablespoons of oil, plus a generous pinch of salt and pepper. Toss to combine, then lay sausage slices over the top of vegetables. Roast for 25-30 minutes, or until vegetables are cooked through and have turned lightly golden brown at the edges.
04
Serve immediately. Serve with a little fresh grated Parmesan (optional).

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Instructions

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