Name: Sheet Pan Sausage And Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 oz Smoked Italian Sausage links, sliced into rounds; 1 large Red bell pepper, chopped into 1-inch pieces; 1 large Yellow bell pepper, chopped into 1-inch pieces; 1 medium Zucchini, sliced into half-moons; 1 medium Red onion, cut into wedges; 2 cups Broccoli florets; 3 tbsp Extra virgin olive oil; 1 tsp Dried oregano; 1 tsp Garlic powder; 0.5 tsp Kosher salt; 0.25 tsp Black pepper; 0.25 cup Grated Parmesan cheese

"This vibrant sheet pan dinner combines juicy Italian sausages with a rainbow of caramelized vegetables for a meal that is as beautiful as it is delicious. Perfectly seasoned with garlic and herbs, it offers a high-protein, low-mess solution for busy weeknights."

1 Ingredients

Qty	Item
12 oz 340 g	Smoked Italian Sausage links, sliced into rounds
1 large 150 g	Red bell pepper, chopped into 1-inch pieces
1 large 150 g	Yellow bell pepper, chopped into 1-inch pieces
1 medium 200 g	Zucchini, sliced into half-moons
1 medium 110 g	Red onion, cut into wedges
2 cups 150 g	Broccoli florets
3 tbsp 45 ml	Extra virgin olive oil
1 tsp 5 g	Dried oregano
1 tsp 5 g	Garlic powder
0.5 tsp 3 g	Kosher salt
0.25 tsp 1 g	Black pepper
0.25 cup 25 g	Grated Parmesan cheese

2 Instructions

Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.

In a large mixing bowl, combine the sliced sausage, bell peppers, zucchini, red onion, and broccoli florets.

Drizzle the olive oil over the mixture and sprinkle with dried oregano, garlic powder, salt, and black pepper. Toss thoroughly until everything is evenly coated.

Spread the ingredients in a single layer across the prepared baking sheet. Ensure the tray is not overcrowded to allow for proper roasting rather than steaming.

Roast in the center of the oven for 25-30 minutes, tossing halfway through, until the vegetables are tender and the sausage is lightly browned.

Remove from the oven and immediately sprinkle with grated Parmesan cheese while hot. Serve as is or over a bed of quinoa or rice.

·
Avoid overcrowding the pan; if necessary, use two baking sheets to ensure the vegetables get a nice char.
·
Cut the vegetables into uniform sizes so they all cook at the same rate.
·
For an extra kick, add half a teaspoon of red pepper flakes to the seasoning mix.
·
Use pre-cooked smoked sausage (like Kielbasa or Andouille) for the best texture and fastest cooking time.

? Frequently Asked Questions

Can I use raw sausage instead of smoked?

Yes, but you should brown the raw sausage links in a pan first or increase the roasting time to ensure they are cooked through to an internal temperature of 160°F.

How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or air fryer to maintain the texture of the vegetables.

Can I use different vegetables?

Absolutely! Asparagus, green beans, or cherry tomatoes work well. If using hard root vegetables like potatoes or carrots, cut them very small or par-boil them first.

Is this recipe keto-friendly?

Yes, as written, this recipe is low-carb and keto-friendly. Just ensure your sausage brand doesn't contain added sugars or fillers.

Visual Guide

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