Sheet Pan Sausage and Veggies
User Reviews
5
-
Prep Time
15 mins
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Cook Time
30 mins
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Servings
6 servings
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Calories
116 kcal
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Course
Main Course
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Cuisine
American
Sheet Pan Sausage and Veggies
Description
This recipe layers sliced andouille, or substitute smoked sausage or Kielbasa, with a medley of fresh vegetables including broccoli florets, bell pepper strips, halved zucchini rounds, and red onion strips on parchment-lined sheet pans. The olive oil and Dijon mustard dressing binds the spices—garlic powder, onion powder, paprika, salt, and black pepper—and coats the ingredients for enhanced flavor and browning.
Roasting at 400 degrees Fahrenheit for 25-30 minutes, with a toss partway through, ensures the sausage develops browned edges while the vegetables roast to tender-crisp with caramelized surfaces. The vegetables are given enough space to avoid steaming, encouraging a dry, roasted texture. Optionally, finishing with freshly grated Parmesan and chopped parsley adds a salty and fresh note.
This one-pan dish serves well as a main meal or a side for casual dinners and can be adapted by using other sausage types or vegetables depending on availability and preference.
Ingredients
- 1 (14 ounce) andouille sausage smoked sausage or Kielbasa can be used as well, sliced into 1/4 inch slices
- 2 cups broccoli florets
- 2 cups bell pepper red, yellow, or orange peppers, cut into 1-inch strips
- 2 cups zucchini sliced in half rounds
- 1 red onion sliced into strips
- 1/4 /4 cup olive oil
- 1 Tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- salt I use 1 teaspoon kosher salt and 1/4 teaspoon pepper, to taste
- black pepper I use 1 teaspoon kosher salt and 1/4 teaspoon pepper, to taste
- Parmesan Cheese freshly grated, optional, to top
- parsley chopped, optional, for garnish
Instructions
- Preheat oven to 400 degrees F. Line an extra large sheet pan (21X15x1) or two smaller sheet pans with parchment paper. Add the sausage, broccoli, bell peppers, zucchini, and red onion to the pan.
- In a small bowl, whisk together the olive oil and Dijon mustard. Pour over the sausage and veggies and sprinkle with all the spices and salt and pepper. Toss together well with tongs or your hands. Spread in an even layer on the pan. Veggies need room to roast. If they are crowded they will just steam.
- Bake for 15 minutes. Toss mixture and rotate the pan and bake for another 10-15 minutes or until sausage and veggies are done to your likeness.
- Remove from oven and sprinkle with parmesan if desired and garnish with parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Serving | 1/6 of recipe | |
| Calories | 116kcal | 6% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 0.1mg | 0% |
| Sodium | 45mg | 2% |
| Potassium | 330mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1993IU | 40% |
| Vitamin C | 98mg | 109% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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