Sheet Pan Sausage and Vegetables
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
417 kcal
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Course
Main Course
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Cuisine
American
Sheet Pan Sausage and Vegetables
Description
This recipe assembles sliced sausage (such as beef Polska kielbasa) with chopped bell pepper, zucchini, and whole cherry tomatoes on a foil-lined baking sheet. Olive oil and a blend of dried onion flakes, smoked paprika, parsley, oregano, salt, and pepper evenly coat the ingredients before roasting at 400°F.
Roasting for about 45 minutes softens the vegetables and crisps the sausage edges, while tossing halfway ensures even cooking and caramelization. An optional Parmesan garnish adds a savory finish.
It’s convenient for an easy weekday meal that combines protein and vegetables in one pan, reducing preparation and clean-up time.
The dish keeps well chilled for up to five days and freezes well for three months. Reheating briefly in a microwave is recommended.
Ingredients
- 12 ounces sausage sliced into 1/2-inch rounds (I used beef polska kielbasa, but you may also use pork, turkey, or beef sausage or kielbasa, precooked or kielbasa
- 1 large yellow bell pepper diced into bite sized pieces (red, orange, or green pepper may be substituted)
- 1 large zucchini trimmed and sliced into bite sized pieces
- 1 cup cherry tomato or grape tomatoes
- 3 tablespoons olive oil
- 1 tablespoon dried onion flakes
- 1 tablespoon smoked paprika regular paprika may be substituted
- 1 tablespoon parsley dried
- 1 tablespoon oregano dried
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly grated
- Parmesan Cheese for garnishing (optional, freshly grated
Instructions
- 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.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Reheat in the microwave for about 30 seconds or until warmed through.
- Use any precooked sausage variety; adjust vegetables as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 417kcal | 21% |
| Carbohydrates | 11g | 4% |
| Protein | 14g | 28% |
| Fat | 36g | 55% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 19g | 95% |
| Cholesterol | 60mg | 20% |
| Sodium | 1342mg | 56% |
| Potassium | 682mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1330IU | 27% |
| Vitamin C | 111mg | 123% |
| Calcium | 66mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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