Description
A quick and easy 30-minute weeknight meal featuring smoked sausage and a variety of roasted vegetables on a single sheet pan for minimal cleanup.
Ingredients
Scale
- 1 pound smoked sausage (Andouille or kielbasa), sliced into ½-inch rounds
- 2 large bell peppers (mixed colors like red, yellow, orange), cut into large chunks
- 1 medium red onion, cut into thick wedges
- 1 pint cherry tomatoes
- 1 medium zucchini, sliced into half-moons
- 1 head broccoli, cut into small florets
- 1 pound red potatoes, cubed into 1-inch pieces
- 3 tablespoons extra virgin olive oil
- 2 teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley or basil for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a large half-sheet pan (18×13 inches) with parchment paper or aluminum foil.
- Chop all vegetables: bell peppers into chunks, red onion into wedges, zucchini into half-moons, broccoli into small florets, and red potatoes into 1-inch cubes. Keep cherry tomatoes whole.
- Place all chopped vegetables in a large mixing bowl. Drizzle with olive oil and sprinkle with Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper. Toss until evenly coated.
- If using sausage links, slice them into ½-inch rounds. Toss sausage slices with a little oil and seasoning or just salt and pepper.
- Spread the seasoned vegetables in a single layer on the prepared sheet pan, ensuring they are not crowded. Scatter the sausage slices evenly over the vegetables.
- Roast in the preheated oven for 20 minutes. Halfway through (at 10 minutes), shake the pan or stir the vegetables to ensure even browning.
- Check for doneness: potatoes should be fork-tender, vegetables slightly charred, and sausage crispy. If potatoes are not tender, roast for an additional 5 minutes.
- Remove from oven, garnish with fresh herbs if desired, and serve immediately.
Notes
Do not crowd the pan, as vegetables will steam instead of roast. Cut vegetables into uniform sizes for even cooking. For a lighter option, use chicken sausage and reduce oil. Potatoes take longer to cook, so ensure they are cut into 1-inch cubes. Leftovers can be stored in the refrigerator for up to 4 days and reheated in a skillet for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the sheet pan
- Calories: 450
- Sugar: 10
- Sodium: 800
- Fat: 25
- Saturated Fat: 7
- Carbohydrates: 35
- Fiber: 6
- Protein: 20
Keywords: sheet pan dinner, weeknight meals, easy recipes, roasted vegetables, smoked sausage, healthy dinner, gluten-free options, meal prep