Print

Sheet Pan Sausage and Veggies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 129 reviews

This Sheet Pan Sausage and Veggies recipe is a vibrant, easy-to-make meal that combines smoked sausage with fresh baby red potatoes, green beans, broccoli, and bell peppers. Tossed with olive oil and a flavorful blend of spices including paprika, garlic powder, and oregano, then roasted to perfection on a single sheet pan, this dish offers a deliciously balanced mix of protein and vegetables with minimal cleanup. Ideal for busy weeknights, it pairs perfectly with cooked quinoa or rice for a complete, wholesome dinner.

Ingredients

Scale

Vegetables

  • 2 cups diced baby red potatoes
  • 3 cups green beans, trimmed and halved
  • 2 cups chopped broccoli (from 1 large head)
  • 1-1/2 cups chopped bell peppers (2 large or 6 to 7 mini sweet bell peppers)

Protein

  • 13 ounces smoked sausage (sliced; see note)

Seasonings & Oils

  • 6 tablespoons olive oil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • Salt and pepper, to taste

Optional Serving

  • Cooked quinoa or rice, for serving

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the perfect roasting temperature while you prepare the ingredients.
  2. Prepare the Vegetables: Wash and dice the baby red potatoes into bite-sized pieces. Trim and halve the green beans. Chop the broccoli into florets to make approximately 2 cups, and chop the bell peppers into 1- to 2-inch pieces.
  3. Slice the Sausage: Slice the smoked sausage into approximately 1/2-inch thick rounds. This allows them to cook evenly alongside the vegetables.
  4. Mix the Seasoning: In a large mixing bowl, combine the olive oil, red pepper flakes (if using), paprika, garlic powder, dried oregano, dried parsley, salt, and pepper. Whisk these together to create a flavorful oil mixture.
  5. Toss the Ingredients: Add the diced potatoes, green beans, broccoli, bell peppers, and sausage slices to the bowl with the oil and spice mixture. Toss everything thoroughly until all pieces are evenly coated.
  6. Arrange on Sheet Pan: Spread the sausage and vegetable mixture in a single layer on a large rimmed baking sheet for even roasting and browning.
  7. Roast: Place the sheet pan in the preheated oven and roast for 25-30 minutes, stirring halfway through to ensure even cooking. The potatoes should be tender, and the sausage browned.
  8. Serve: Remove from the oven and serve warm, optionally over cooked quinoa or rice for a hearty meal.

Notes

  • For a spicier dish, increase the red pepper flakes to 1/2 teaspoon or use a smoked sausage with added heat.
  • You can substitute smoked sausage with kielbasa or any favorite sausage. For a lower-fat option, try chicken or turkey sausage.
  • If you prefer your vegetables crisper, reduce the roasting time by 5 minutes.
  • Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in a skillet or oven.

Find it online: https://amandafood.com/sheet-pan-sausage-and-veggies-recipe/