Sometimes, after a day that feels like it just won’t quit, the last thing you want is to wrestle with multiple pots and pans. That’s exactly when the Sheet Pan Vegetables and Sausage comes to the rescue. I remember one evening, coming home late and a bit distracted, the kind where your mind is still somewhere between work and tomorrow’s to-do list. Tossing a handful of sausage and vegetables on a single sheet pan felt like a small act of kindness to myself — simple, forgiving, and surprisingly satisfying. The oven’s warmth fills the kitchen as those bell peppers start to caramelize and the sausage crisps just right. It’s not fancy, but it’s exactly what you need when you want dinner without the drama.
Why You’ll Love It:
– Minimal cleanup means you can actually enjoy your evening instead of scrubbing pans.
– The mix of roasted veggies and savory sausage hits all the cozy comfort notes, even if you’re not feeling fancy.
– It’s flexible enough for you to swap in whatever veggies you have; it’s forgiving like that.
– It’s simple — and that’s kind of the point when you’re wiped out.
If you’re worried it’ll be too plain, just wait until those edges get a little caramelized—that’s when everything starts tasting like a win.
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Sheet Pan Vegetables and Sausage
- Total Time: 45 minutes
- Yield: 4 1x
Description
A simple and flavorful one-pan meal featuring roasted vegetables and savory sausage, perfect for an easy weeknight dinner.
Ingredients
1 pound Italian sausage links, sliced into 1/2-inch pieces
2 medium red bell peppers, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium red onion, cut into 1-inch wedges
2 medium zucchinis, sliced into 1/2-inch rounds
1 cup baby carrots
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh parsley, chopped, for garnish (optional)
Instructions
Preheat the oven to 425°F (220°C).
Line a large sheet pan with parchment paper or lightly grease it with cooking spray.
In a large bowl, combine the sliced Italian sausage, red bell peppers, yellow bell pepper, red onion, zucchinis, and baby carrots.
Drizzle the olive oil over the sausage and vegetables.
Sprinkle the garlic powder, dried Italian seasoning, salt, and black pepper evenly over the mixture.
Toss everything together until the sausage and vegetables are evenly coated with oil and seasonings.
Spread the sausage and vegetable mixture in a single layer on the prepared sheet pan.
Roast in the preheated oven for 25 to 30 minutes, stirring halfway through, until the sausage is cooked through and the vegetables are tender and slightly caramelized.
Remove from the oven and garnish with chopped fresh parsley if desired.
Serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Kitchen Notes:
You don’t need anything fancy here — just a sturdy sheet pan and your oven. I usually line it with parchment paper to avoid sticking, but sometimes I skip that and it’s fine, just a little more scrubbing later. Serving this with a crusty piece of bread or a simple green salad rounds out the meal nicely. I’ve tried swapping baby carrots for sweet potatoes or adding cherry tomatoes, which adds a little pop, but I haven’t tested all the veggie combos, so your mileage may vary. For a spicier kick, tossing in some chili flakes doesn’t hurt, but I often keep it mellow for the sake of simplicity.
FAQ
Q: Can I use chicken sausage instead?
A: Absolutely. The cooking time stays about the same, just watch to make sure it’s cooked through.
Q: Will the veggies be mushy?
A: Roasting at a high temp helps keep them tender but with a little bite—just stir halfway through.
Q: Can I prep this ahead?
A: You can toss everything together earlier in the day and refrigerate, then roast when ready.
Q: How do I store leftovers?
A: They keep well in an airtight container for a few days. Reheat gently to keep veggies from drying out.
Ready to give yourself a break and still eat well? This sheet pan meal might just become your new go-to for those busy evenings.