stephiecooks.com
Sheet Pan Sausage and Veggies
Looking for a quick and easy dinner with almost zero clean up? Look no further than sheet pan sausage and veggies – a one-pan dinner wonder!
Prep
10 min
Cook
30 min
Total
40 min
Serves
4
Instructions
- 01
Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper or spray with nonstick cooking spray. Set aside.
- 02
Cut sausage and vegetables into relatively uniformly-sized pieces - about 1/2 to 1 inch. Cut harder vegetables such as potatoes and cauliflower into slightly smaller pieces, and faster-cooking vegetables into larger pieces - the goal is to have everything done at around the same time.
- 03
Place all vegetables and the sausage into a large zip-top bag or a large bowl and toss with the olive oil, salt, pepper and spices to coat. Spread evenly onto the prepared baking sheet and roast for 30-40 minutes, stirring halfway through, until vegetables are cooked and sausage is browned.
- 04
Serve topped with fresh parmesan cheese and/or garnished with fresh parsley, if desired.
Nutrition
per serving · 1 serving
- Calories
- 488
- Protein
- 17g
- Carbs
- 21g
- Fat
- 38g
- Fiber
- 5g
- Sugar
- 6g
- Sat. fat
- 12g
- Sodium
- 1594mg
- Cholesterol
- 81mg
Variations & swaps
Variation ideas
- When I say to make this meal your own, I really mean it. There are no hard and fast rules to making this sheet pan sausage and veggies – only that you use the ingredients your family loves most.
- We typically use pork or turkey smoked sausage, but try using a flavored smoked sausage. Chicken and apple? Roasted garlic and gruyere? Sign me up.
- If your family is up for some heat, you could use andouille sausage and add some crushed red pepper to your spice blend.
- (My husband always eats his with several dashes of hot sauce!)
- And don’t forget that you can use any vegetables you like best. Some suggestions include:
- Sweet potatoes
- Fingerling potatoes or small roasting potatoes
- Broccoli
- Cauliflower
- Bell peppers
- Carrots
- Green beans
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