Sheet Pan Sausage and Vegetables
A simple and delicious one-pan meal featuring savory sausage and a colorful mix of roasted vegetables, perfect for an easy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
1 pound Italian sausage links, sliced into 1/2-inch pieces
2 medium red bell peppers, seeded and cut into 1-inch pieces
1 medium yellow bell pepper, seeded and cut into 1-inch pieces
1 medium red onion, peeled and cut into 1-inch wedges
2 medium zucchinis, cut into 1/2-inch thick half-moons
1 cup baby carrots, halved lengthwise
3 tablespoons olive oil
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley, for garnish
Instructions
Preheat the oven to 425°F (220°C).
Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
In a large bowl, combine the sliced sausage, red bell peppers, yellow bell pepper, red onion, zucchinis, and baby carrots.
Drizzle the olive oil over the sausage and vegetables.
Sprinkle the dried Italian seasoning, garlic powder, smoked paprika, salt, and freshly ground black pepper 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.
Place the sheet pan in the preheated oven and roast 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 sprinkle with chopped fresh parsley before serving.