Sheet Pan Sausage and Veggies

Ingredients

• 14 ounces smoked sausage, sliced into 1/2-inch rounds
• 1 pound baby potatoes, quartered
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 small zucchini, thickly sliced
• 1 small red onion, cut into wedges
• 2 tablespoons olive oil
• 1 1/2 teaspoons Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped parsley

Substitutions

• Use turkey, chicken, pork, or plant-based sausage and follow the package or recipe temperature guidance.
• Replace potatoes with sweet potatoes cut to the same size, allowing extra roasting time if needed.

Instructions

Step 2: Start the potatoes

Toss potatoes with 1 tablespoon oil and half the seasonings. Roast for 12 minutes.

Step 3: Add remaining ingredients

Add sausage, peppers, zucchini, and onion. Toss with remaining oil and seasonings.

Step 4: Roast

Spread everything in one layer and roast 18 to 22 minutes, stirring once, until vegetables brown and potatoes are tender.

Step 5: Serve

Add parsley and serve hot.

How to Store Leftovers

Refrigerate Sheet Pan Sausage and Veggies within 2 hours once the sausage has cooled enough to store safely, and use leftovers within 3 to 4 days. Keep the chopped parsley separate and add it after reheating.

How to Reheat

Reheat Sheet Pan Sausage and Veggies covered in a 325°F oven until hot, uncovering briefly if the roasted edges need to dry and become lightly crisp again.

What to Serve With It

• Rice, pasta, or crusty bread
• Mustard sauce

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions