Sheet pan sausage and veggies

By Lucy Olschan July 26, 2019

Prep Time : 10 minutes
Cook Time : 20 minutes
Yield : 4

Ingredients

Smoked sausage - 1 lb
Zucchini - 1 medium sized
Broccoli florets - about 2 cups
Bell pepper - 1, any color you prefer
Red onion - 1
salt and pepper - to taste
Italian Seasoning - 1 tablespoon
Roast veggie seasoning or garlic and onion powder - 1 teaspoon
Olive oil - 2 tablespoons

Instructions

Preheat oven to 400°. Line baking sheet with aluminum foil for easy cleanup

Slice the sausage, zucchini, and red onion into half inch slices, add to sheet. Seed and slice the pepper, add to the baking sheet. Add the broccoli florets.

Sprinkle with salt, pepper and spices. Drizzle with olive oil. Toss veggies until they are fully combined and coated with olive oil and spices.

Roast for 20 minutes, flipping half way through. Serve over rice or quinoa. Sprinkle with Parmesan cheese for serving.

** I like to serve over quinoa which I cook in half chicken stock half water for more flavor.

Cooking sheet pan sausage and veggies is as easy as reheating takeout. All you need to get is a smoked sausage. Everything else is already in your fridge! Sausage and veggies are tossed in the pan and roasted to perfection. This quick 20 minute meal is healthy, easy and packed with flavor. It is also great for meal prep.

Sheet pan dishes have quickly become my favorite. It is my preferred hands off and easy method to prepare dinner over the summer. Sometimes I chop everything, toss with spices and olive oil and leave in the fridge while we go out to the beach or play. When we get home, I simply dump everything on the baking sheet and toss in the oven.

I didn’t really plan on a sheet pan dinner tonight, but when the “baby“ decided he wasn’t going to take a nap, I didn’t have the downtime I needed for dinner I planned on. Luckily, I remembered checking out new Polish deli and getting some delicious smoked sausage.

Another great advantage of using smoked sausage is the fact that it is fully cooked. If you are pressed on time, you can pull the pan out sooner. You will end up with sausage that has not fully caramelized and little crunchy veggies. You will not get anyone sick.

Veggies are your choice and preference. Whatever is in the fridge is usually my recipe. Veggies that also work great are asparagus, Brussels sprouts, baby carrots, eggplant and sweet potatoes. For flavor, I like to use roast veggie spice blend like this: The Gourmet Collection Roast Vegetables & Fries Spice Blend 6.5 oz

I think this meal is also extremely kid friendly. It offers variety to be tailored to whatever they like. For example, I have a two year old that eats everything and eats it as is but sometimes he has an off day and will only eat the rice or quinoa, sausage and broccoli. My four year old is really picky. He will only eat the rice or quinoa with cheese and sausage (that he calls hot dog) on the side. I don’t really care. My objective is to cook one meal for the whole family. Win win.

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