Sheet Pan Vegetables and Sausage
A simple and flavorful one-pan meal featuring roasted vegetables and savory sausage, perfect for an easy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4
Ingredients
1 pound Italian sausage links, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch thick rounds
1 medium yellow squash, sliced into 1/2-inch thick rounds
1 medium red onion, cut into wedges
12 ounces baby potatoes, halved
3 tablespoons olive oil
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
Salt, to taste
Black pepper, to taste
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the cut Italian sausage, red bell pepper, yellow bell pepper, zucchini, yellow squash, red onion, and baby potatoes.
Drizzle the olive oil over the sausage and vegetables.
Sprinkle the dried Italian seasoning, garlic powder, salt, and black pepper over the mixture.
Toss everything together until the sausage and vegetables are evenly coated with oil and seasonings.
Spread the sausage and vegetable mixture in a single layer on a large sheet pan.
Place the sheet pan in the preheated oven and roast for 25 to 30 minutes, stirring halfway through, until the sausage is cooked through and the vegetables are tender and slightly caramelized.
Remove from the oven and let cool for a few minutes before serving.