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Perfect 20-Minute Sheet Pan Sausage and Veggies

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A quick and easy sheet pan dinner with smoked sausage and colorful vegetables, roasted to perfection in under 30 minutes. Perfect for busy weeknights when you need a delicious meal with minimal cleanup.

Ingredients

Scale
  • 14 ounces smoked sausage, sliced into ½-inch rounds
  • 1 large red bell pepper, cut into 1-inch chunks
  • 1 large yellow bell pepper, cut into 1-inch chunks
  • 1 medium red onion, cut into wedges (layers separated)
  • 2 medium zucchini, sliced into half-moons
  • 2 cups broccoli florets, cut into bite-sized pieces
  • 1 cup cherry tomatoes, whole
  • 3 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground

Instructions

  1. Preheat your oven to 425°F (220°C). Place your sheet pan inside the oven while it preheats. Set a timer for 15 minutes so you don’t forget the pan is in there.
  2. While the oven is heating, wash and chop all your vegetables. Cut the bell peppers into 1-inch chunks, slice the zucchini into half-moons about ½-inch thick, cut the broccoli into small florets, and slice the red onion into wedges. Try to keep everything roughly the same size.
  3. Cut your smoked sausage into ½-inch rounds on a diagonal for more surface area for browning.
  4. In a small bowl, combine the smoked paprika, garlic powder, dried oregano, cayenne pepper, salt, and black pepper. Stir to evenly distribute.
  5. In a large mixing bowl, combine the sliced sausage and all the chopped vegetables. Drizzle with olive oil and sprinkle the seasoning mixture over the top. Use your hands or a spatula to toss everything until every piece is coated.
  6. Carefully remove the preheated sheet pan from the oven using oven mitts. Spread the sausage and vegetable mixture in a single layer, making sure nothing is overlapping.
  7. Roast for 15 minutes. After 10 minutes, remove the pan and use tongs to flip everything over. Return to the oven for another 5-10 minutes, or until the vegetables are tender and the sausage is nicely browned around the edges.
  8. Check for doneness: vegetables should be fork-tender with some caramelized spots, and sausage should have crispy edges and be heated through. If you want more browning, switch the oven to broil for the last 2 minutes.
  9. Let the sheet pan sausage and veggies rest on the pan for 2-3 minutes before serving. Serve directly from the pan or transfer to a platter.

Notes

Preheating the sheet pan in the oven gives vegetables a head start on crispy edges. For even cooking, cut all vegetables to roughly the same size. If adding potatoes, par-cook them first by microwaving for 3-4 minutes or roasting for 10 minutes before adding other vegetables. Line the sheet pan with parchment paper or aluminum foil for easier cleanup. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition

Keywords: sheet pan dinner, sausage and veggies, quick weeknight dinner, one pan meal, easy dinner recipe, roasted vegetables, smoked sausage

Find it online: https://siennaspoon.com/perfect-20-minute-sheet-pan-sausage-and-veggies/