Sheet Pan Smoked Sausage and Vegetables
This smoked sausage and vegetables sheet pan dinner is an easy, family-friendly meal made with simple ingredients and minimal prep. Sliced smoked sausage and fresh vegetables roast together on one pan, creating a hearty weeknight dinner with big flavor and easy cleanup. It’s perfect for busy nights when you want a filling meal without a lot of extra dishes.
Ingredients
- 1 pound smoked sausage
- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 1 zucchini
- 1 red onion
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon parsley optional - for garnish
Instructions
- Preheat your oven to 400°F.
- Slice the sausage (about ½-inch thick slices). Chop the red, yellow, and green bell peppers. Slice the zucchini and cut the red onion into small wedges.
- Spread all the chopped vegetables and cut sausage on the sheet pan in an even layer.
- Drizzle with olive oil and sprinkle with Italian seasoning, garlic powder, salt, and pepper.
- Bake for 30–35 minutes, stirring once halfway through, until the sausage is browned and the vegetables are tender with golden edges.
- Optional: garnish with parsley.
Notes
- Vegetable swaps: This recipe is very flexible. Green beans, zucchini, carrots, Brussels sprouts, or cauliflower all roast well and can be used in place of broccoli or peppers.
- Potato tips: Cut potatoes into small, even pieces so they finish cooking at the same time as the sausage. If using sweet potatoes, keep the cubes slightly smaller.
- Sausage options: Fully cooked smoked sausage works best. Pork, beef, turkey, or chicken sausage are all good choices.
- Make it ahead: You can slice the sausage and chop the vegetables up to 24 hours in advance. Store them separately in the refrigerator until ready to cook.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in the microwave or warm in a 350°F oven until heated through.
- Freezing: Freezing is possible, but the vegetables may soften once thawed. For best texture, this recipe is best enjoyed fresh or within a few days.
Nutrition
Calories: 1790kcalCarbohydrates: 49gProtein: 62gFat: 150gSaturated Fat: 46gPolyunsaturated Fat: 16gMonounsaturated Fat: 76gCholesterol: 322mgSodium: 4463mgPotassium: 2313mgFiber: 11gSugar: 18gVitamin A: 5172IUVitamin C: 515mgCalcium: 163mgIron: 8mg
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