Sheet Pan Sausage and Vegetables
A good sheet pan sausage and vegetables dinner is exactly what it sounds like: seasoned sausage, colorful vegetables, and a few pantry ingredients roasted together on one tray until everything is caramelized and juicy. What makes this version different is the balance between browned edges, tender vegetables, and enough seasoning to make the pan juices worth spooning over everything at the end. It is ideal for busy weeknights, but it also works year-round when you want something hearty without standing over the stove.
Ingrédients
- 1 1/2 lb sausage Italian or similar
- 1 1/2 lb potatoes cut into chunks
- 3 carrots sliced
- 2 bell peppers cut into large pieces
- 1 large onion cut into wedges
- 1 medium zucchini sliced thick
- 3 tablespoons olive oil
- 3 garlic cloves minced
- 1 1/2 teaspoons salt or to taste
- 1 teaspoon black pepper
- 1 1/2 teaspoons paprika
- 1 teaspoon dried thyme or Italian seasoning
- 1 teaspoon Dijon mustard or 1 teaspoon vinegar optional
- chopped parsley or lemon optional for finishing
Instructions
- Preheat the oven to 425°F and prepare a large sheet pan.
- Toss the potatoes and carrots with 2 tablespoons olive oil, half the garlic, salt, pepper, paprika, and thyme. Spread on the pan and roast for 15 minutes.
- Toss the sausage, peppers, onion, and zucchini with the remaining oil, garlic, and seasoning.
- Remove the pan, add the sausage and remaining vegetables, and spread everything out evenly.
- Roast for 20 to 25 minutes more, turning once halfway through, until the sausage is cooked and the vegetables are browned and tender.
- Broil for 2 to 3 minutes if needed for extra color.
- Finish with parsley or a squeeze of lemon and serve hot.