Sheet Pan Sausage and Veggies
Ingredients
- 2 cdiced baby red potato
- 3 ctrimmed and halved green beans
- 1 largehead of broccoli
2 cups
- 1 cchopped bell peppers
2 large or 6 to 7 mini sweet bell peppers
- 13 ozsmoked sausage
see note 1
- 6 tbspolive oil
- ¼ tspred pepper flakes
optional, leave out if you don’t like heat!
- 1 tsppaprika
- ½ tspgarlic powder
- 1 tbspdried oregano
- 1 tbspdried parsley
- salt and pepper
- cooked quinoa
or rice, for serving, optional
- serving suggestions
see note 2
Directions
- 1
Preheat oven to 400°F. Line a very large sheet pan (I use this 15x21 inch sheet pan) or 2 smaller pans with parchment paper and set aside.
- 2
It is important to prep veggies according to directions to ensure they cook at the same rate. Wash and chop unpeeled baby red potatoes. You want the pieces quite small. I halve the baby potatoes and dice each half, yielding 10–12 pieces per potato. Trim green beans and cut in half, chop broccoli into florets, chop peppers into 1-inch pieces, and coin sausage in thick (1/2-inch) slices.
- 3
Place all veggies and sausage on the prepared sheet pan. Pour the olive oil and all the seasonings on top. Season to taste with salt and pepper (I add 1/2 teaspoon salt and 1/4 teaspoon pepper to start with). Use your hands to toss and evenly coat all the veggies and sausage with seasonings. Space everything out. If veggies are crammed/overlapping they’ll steam instead of roast and take longer to cook.
- 4
Bake 15 minutes, remove from oven, and flip/stir all the veggies around. Return to oven and bake another 10–15 minutes or until vegetables are crisp-tender.
- 5
If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven. (If you aren’t adding the cheese, you’ll likely need some more salt.) Add fresh parsley if desired and enjoy immediately. Serve over cooked rice or quinoa if desired.
Sheet Pan Sausage and Veggies
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About this Recipe
Looking for an effortless, flavor-packed dinner that cleans up in a flash? This Sheet Pan Sausage and Veggies recipe is your answer, transforming simple ingredients into a delicious meal perfect for any night of the week.
The magic of a sheet pan meal lies in its simplicity and efficiency. By roasting tender baby red potatoes, crisp green beans, vibrant broccoli, and sweet bell peppers alongside savory smoked sausage, you achieve beautifully caramelized textures and deeply fused flavors with minimal effort. The secret lies in a "killer seasoning blend" that coats every ingredient, ensuring each bite is bursting with taste, all finished with a sprinkle of Parmesan.
Prepare for a comforting and satisfying meal that’s hearty enough for hungry weeknights. You'll savor the tender bite of roasted red potatoes, the crisp-tender snap of green beans, and the earthy florets of broccoli, all mingling with the rich, smoky notes of the sausage. The bell peppers add a touch of sweetness, beautifully balanced by a nuanced blend of paprika, garlic powder, dried oregano, and dried parsley. It's a symphony of textures and flavors, where each ingredient retains its character while contributing to a harmonious whole, with the optional red pepper flakes adding a gentle warmth.
This recipe is wonderfully versatile and encourages you to use your "favorite veggies." Feel free to swap out the red potatoes for sweet potatoes, or exchange green beans and broccoli for Brussels sprouts, asparagus, or zucchini. If you prefer less heat, simply omit the red pepper flakes as indicated. For a different protein, sliced chicken sausage or plant-based sausage can also work beautifully.
Serve this vibrant Sheet Pan Sausage and Veggies as a complete meal on its own, or spoon it generously over fluffy cooked quinoa or rice for a more substantial dinner. It's ideal for busy evenings when you crave maximum flavor with minimum fuss.