Sheet Pan Sausage and Veggies
By LAURA
This simple sheet pan meal is easy to prep, packed with roasted veggies and Italian sausage, and makes for great leftovers.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Dessert, Main Course
Cuisine Italian
Servings 4 people
Calories 500 kcal
- 1 lb Italian sausage links (about 4 links), quartered
- 1 lb peewee potatoes, whole (or larger potato of your choice, 1/2 inch diced)
- 1 red bell pepper, chopped
- 1 orange bell pepper, chopped
- 1 large sweet onion, chopped
- 1 large head broccoli, cut into florets
- 4 tbsp olive oil
- 1 tsp dried parsley
- 1 tsp dried basil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp ground black pepper
Optional for Serving:
- Grated Parmesan cheese
- Basil pesto
- Lemon wedges
Place the sausage links in the freezer for about 15 minutes. This will firm them up, making them easier to slice when the time comes.Preheat your oven to 425°F. While the oven heats, bring a pot of water to a boil. Add the potatoes and parboil for 10 minutes. This step is optional, but it ensures the potatoes turn out soft.While the potatoes are boiling, chop the bell peppers, sweet onion, and broccoli. In a small bowl, mix together the dried parsley, basil, smoked paprika, garlic powder, salt, and ground black pepper.Drain the potatoes and transfer them to a large, parchment-lined baking sheet. Add the chopped vegetables. Drizzle the olive oil over the vegetables and toss everything together until well-coated. Sprinkle the spice mixture over the veggies, then toss again to ensure even seasoning.Remove the sausage from the freezer and slice it into quarters. Distribute the sausage pieces evenly across the baking sheet.Roast for 30 minutes, or until the vegetables are tender and the sausage is cooked through and browned.Serve the sausage and vegetables hot, optionally garnished with grated Parmesan cheese, a drizzle of basil pesto, and a squeeze of fresh lemon juice.Enjoy
Versatile Veggies: Swap vegetables based on what’s in season or on sale (e.g., sweet potatoes, Brussels sprouts, carrots).
Meal Prep-Friendly: Can be prepped ahead and stored in the fridge for up to 3 days. Just reheat and serve! 
