Sheet Pan Sausage and Vegetables
If you’re looking for an easy dinner and a way to mix things up from your usual sheet pan chicken and vegetables, this is the ticket.
Lining the pan with foil means cleanup is as easy as throwing away a piece of foil. Love that part.
This sheet pan recipe is ready in about 45 minutes thanks to using precooked sausage. You can use pork, turkey, or beef sausage. Or kielbasa or polska kielbasa. They’re usually U-shaped rather than links.
I used bell peppers, broccoli, zucchini, and cherry tomatoes because I had them on hand.
Try green beans, asparagus, chunks of onions, or your favorite veggies noting that root vegetables like carrots or potatoes take longer to cook so cut them small and give them a 10 to 15 minute headstart in the oven.
It’s a great dish for cleaning out your produce drawer and you can mix and match based on what your family likes.
The veggies develop great flavor because they’re seasoned with smoked paprika, oregano, dried parsley, onion flakes, salt and pepper. You can add garlic powder if you’re so inclined. Cook until the veggies are tender and have as much color as you like.
A sprinkle with Parmesan cheese is an optional (but not really in this house) finishing touch for a savory, salty pop.
Sheet Pan Sausage and Vegetables
If you’re looking for an easy dinner and a way to mix things up from your usual chicken and vegetables this is the ticket and cleanup is a breeze. The dish is ready in about 45 minutes thanks to using precooked sausage (or kielbasa). You can use pork or turkey sausage. I used bell peppers, broccoli, zucchini, and cherry tomatoes but read the blog post for other vegetable suggestions. The veggies develop great flavor because they’re seasoned with smoked paprika, oregano, dried parsley, onion flakes, salt and pepper and finished with freshly grated Parmesan cheese.
- one 12-ounce precooked sausage or kielbasa (pork, turkey, or beef sausage or kielbasa; I used beef polska kielbasa), sliced into 1/2-inch rounds
- 1 medium/large yellow bell pepper, diced into bite sized pieces (red, orange, or green pepper may be substituted)
- 1 medium/large zucchini, trimmed and sliced into bite sized pieces
- 3/4 to 1 cup cherry or grape tomatoes
- about 2 to 3 tablespoons olive oil
- 1 tablespoon dried onion flakes
- 1 tablespoon smoked paprika (regular paprika may be substituted)
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly grated black pepper, or to taste
- freshly grated Parmesan cheese, optional for garnishing
- Preheat oven to 400F. Line a baking sheet with aluminum foil for easier cleanup, and add the sausage, bell peppers, zucchini, tomatoes, and evenly drizzle with olive oil.
- Evenly sprinkle with the onion flakes, smoked paprika, parsley, oregano, salt, pepper, and toss with your hands to evenly coat and distribute seasonings. Scatter vegetables in a flat layer and not piled on top of each other.
- Bake for about 45 minutes, or until vegetables are tender and have as much color as desired; toss halfway through baking to ensure even cooking. Start checking at 30 minutes for doneness since all ovens, veggies, etc. vary.
- Optionally sprinkle with Parmesan and serve immediately. Dish is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.
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