Ingredients
For the Sausage & Veggies:
- 1 pound Italian sausage (sweet, hot, or a mix), sliced into 1-inch pieces
- 1 large red onion, cut into wedges
- 2 bell peppers (any color), seeded and cut into 1-inch pieces
- 1 pound baby potatoes, halved or quartered if large
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Optional Garnishes:
- Fresh parsley, chopped
- Grated Parmesan cheese
- Balsamic glaze
Let’s Get Cooking: Your Step-by-Step Guide
Prepping is Key!
- Preheat your oven to 400°F (200°C). This high heat is essential for getting that nice browning on the sausage and veggies.
- Prepare the vegetables: Chop the red onion and bell peppers into roughly 1-inch pieces. Halve or quarter the baby potatoes, depending on their size. Make sure the broccoli is cut into florets.
- Slice the sausage: Slice the Italian sausage into 1-inch thick rounds. This helps it cook evenly alongside the vegetables.
Sheet Pan Assembly
- Coat the pan: Line a large baking sheet with parchment paper for easy cleanup. Alternatively, you can lightly grease the sheet pan with olive oil.
- Arrange everything: In a large bowl, toss the sausage, red onion, bell peppers, baby potatoes, and broccoli florets with olive oil, Italian herbs, garlic powder, red pepper flakes (if using), salt, and pepper. Make sure everything is evenly coated.
- Spread it out: Spread the mixture in a single layer on the prepared baking sheet. Avoid overcrowding, as this will steam the vegetables instead of roasting them. If necessary, use two baking sheets.
Baking to Perfection
- Bake: Bake for 25-30 minutes, or until the sausage is cooked through and the vegetables are tender and slightly browned.
- Flip halfway: About halfway through the cooking time, flip the sausage and vegetables to ensure even browning on all sides.
- Check for doneness: The sausage should have an internal temperature of 160°F (71°C). The vegetables should be tender when pierced with a fork.
Serving Time!
- Garnish (optional): Sprinkle with fresh parsley and grated Parmesan cheese, if desired. A drizzle of balsamic glaze adds a touch of sweetness and acidity.
- Serve immediately: Serve the Sheet Pan Sausage & Veggies hot, straight from the oven.
Why This Recipe Rocks (And How to Make it Even Better)
Okay, let’s be real, sheet pan dinners are popular for a reason. They’re incredibly convenient, require minimal cleanup, and are super versatile. But what makes this Sheet Pan Sausage & Veggies recipe special? It’s all about the balance of flavors and textures. The savory sausage, the sweetness of the peppers and onions, the earthy potatoes, and the slightly bitter broccoli all come together beautifully. Plus, you can easily customize it to your liking!
Veggie Variations: Your Kitchen, Your Rules!
Don’t be afraid to experiment with different vegetables. Here are a few ideas:
- Brussels sprouts: Halved or quartered, they add a lovely nutty flavor.
- Carrots: Cut into 1-inch chunks, they add sweetness and a pop of color.
- Zucchini or yellow squash: Diced into 1-inch pieces, they cook quickly and add a mild flavor.
- Asparagus: Cut into 1-inch pieces, they add a delicate flavor and texture (add them in the last 10 minutes of cooking since they cook quickly).
- Sweet potatoes: Cubed into 1-inch pieces, they add a touch of sweetness and heartiness.
Sausage Swaps: Mix it Up!
While Italian sausage is a classic choice, you can use other types of sausage as well:
- Chicken sausage: A leaner option with lots of flavor varieties.
- Kielbasa: Adds a smoky flavor.
- Andouille sausage: For a spicy kick!
Flavor Boosters: Take it to the Next Level
Want to add even more flavor to your Sheet Pan Sausage & Veggies? Try these ideas:
- Lemon wedges: Squeeze lemon juice over the veggies before roasting for a bright, citrusy flavor.
- Fresh herbs: Add fresh rosemary, thyme, or oregano to the sheet pan for an aromatic boost.
- Spices: Experiment with different spice blends, such as smoked paprika, cumin, or chili powder.
- Garlic: Add minced garlic to the veggies before roasting for a pungent flavor.
Serving Suggestions: More Than Just a Main Dish
While Sheet Pan Sausage & Veggies is delicious on its own, you can also serve it in a variety of other ways:
- Over rice or quinoa: Creates a hearty and satisfying bowl.
- In a sandwich or wrap: Makes a quick and easy lunch.
- As a topping for pizza or flatbread: Adds a flavorful and colorful element.
- As a filling for omelets or frittatas: A great way to use up leftovers.
Troubleshooting Tips: Avoid Common Pitfalls
Even though this recipe is easy, here are a few tips to avoid common mistakes:
- Don’t overcrowd the pan: Overcrowding will steam the vegetables instead of roasting them. If necessary, use two baking sheets.
- Cut the vegetables into similar sizes: This ensures that they cook evenly.
- Don’t overcook the vegetables: Overcooked vegetables will be mushy. Check for doneness after 25 minutes.
- Season generously: Don’t be afraid to use plenty of salt, pepper, and other seasonings.
Make-Ahead Magic: Save Time Later
You can prep the vegetables and sausage ahead of time and store them in the refrigerator for up to 24 hours. This is a great way to save time on busy weeknights. Just toss everything with the olive oil and seasonings before storing.
Other Sheet Pan Wonders
If you are looking for other recipes, try these Sheet Pan Chicken Pitas or even the Sheet Pan Chicken Pitas.
Leftover Love: Creative Re-purposing
Got leftovers? Lucky you! Here are a few ways to use them up:
- Sheet Pan Sausage & Veggie Hash: Chop up the leftovers and sauté them with a little olive oil and a fried egg for a delicious breakfast or brunch.
- Sheet Pan Sausage & Veggie Soup: Add the leftovers to chicken or vegetable broth with some diced tomatoes and pasta for a hearty soup.
- Sheet Pan Sausage & Veggie Quesadillas: Layer the leftovers between tortillas with some cheese and grill until golden brown.
A Dinner Winner Every Time
Sheet Pan Sausage & Veggies is a winner in my book, and I know it will be in yours too. It’s a versatile, customizable, and incredibly easy way to get a healthy and delicious meal on the table. So go ahead, give it a try – you won’t be disappointed!
What temperature should I preheat my oven to for this recipe?
Preheat your oven to 400°F (200°C). This high heat is essential for getting that nice browning on the sausage and veggies.
Can I use different vegetables than the ones listed in the recipe?
Yes, you can experiment with different vegetables. The article suggests Brussels sprouts, carrots, zucchini, yellow squash, asparagus, and sweet potatoes as alternatives.
What can I do with leftovers from this recipe?
You can use the leftovers to make a Sheet Pan Sausage & Veggie Hash, add them to soup, or use them as a filling for quesadillas.
How do I prevent the vegetables from steaming instead of roasting?
Avoid overcrowding the pan. Spread the mixture in a single layer on the baking sheet. If necessary, use two baking sheets.
Sheet Pan Sausage and Veggies
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- Prepare the vegetables: Chop the red onion and bell peppers into roughly 1-inch pieces. Halve or quarter the baby potatoes, depending on their size. Make sure the broccoli is cut into florets.
- Slice the sausage: Slice the Italian sausage into 1-inch thick rounds.
- Line a large baking sheet with parchment paper or lightly grease the sheet pan with olive oil.
- In a large bowl, toss the sausage, red onion, bell peppers, baby potatoes, and broccoli florets with olive oil, Italian herbs, garlic powder, red pepper flakes (if using), salt, and pepper. Make sure everything is evenly coated.
- Spread the mixture in a single layer on the prepared baking sheet. Avoid overcrowding; use two baking sheets if necessary.
- Bake for 25-30 minutes, or until the sausage is cooked through and the vegetables are tender and slightly browned.
- About halfway through the cooking time, flip the sausage and vegetables to ensure even browning on all sides.
- The sausage should have an internal temperature of 160°F (71°C). The vegetables should be tender when pierced with a fork.
- Sprinkle with fresh parsley and grated Parmesan cheese, if desired. Drizzle with balsamic glaze, if desired.
- Serve immediately.
