Easy Sheet Pan Sausage and Veggies Dinner
A weeknight-friendly sheet pan dinner with smoky sausage and vibrant veggies, roasted until caramelized and tender. Minimal prep and effortless cleanup.
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Servings:
Ingredients
Main Ingredients
- 14 oz smoked sausage, cut into 1/2-inch rounds
- 3 cup baby potatoes, halved
- 2.5 cup mixed bell pepper strips
- 2 cup sliced zucchini
- 1.5 cup red onion, thick slices
- 2 cup broccoli florets
- 2.5 tbsp olive oil
- 1.5 tsp minced garlic
- 1.5 tsp Italian seasoning
- 1 tsp smoked paprika
- 0.25 tsp crushed red pepper flakes optional
- 1.25 tsp kosher salt
- 0.75 tsp ground black pepper
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
Instructions
Preparation Steps
- Heat oven to 425°F. Line a large rimmed sheet pan with parchment for easy cleanup.
- Toss potatoes with 1 tbsp oil and a pinch of salt and pepper. Spread on the pan and roast 10 minutes.
- Slice sausage and prep remaining vegetables. In a bowl, combine sausage, peppers, zucchini, onion, and broccoli.
- Drizzle with remaining oil. Add garlic, Italian seasoning, paprika, red pepper flakes, salt, and black pepper. Toss to coat.
- Add sausage and veggies to the pan with potatoes. Roast 15–18 minutes, stirring once, until browned and tender.
- Finish with lemon juice and parsley. Taste and adjust seasoning, then serve hot.
Notes
Swap the smoked sausage for chicken sausage or hot Italian links for a different flavor. Add a drizzle of balsamic or a sprinkle of Parmesan before serving. Leftovers keep in an airtight container up to 4 days; reheat in a hot skillet or 375°F oven for best texture.
This recipe is an original creation inspired by classic Easy Sheet Pan Sausage and Veggies Dinner flavors. All ingredient ratios and instructions are independently developed.