One-Pan Roasted Veggies and Sausage

This one-pan roasted veggies and sausage recipe is a wholesome, fuss-free meal that delivers robust flavors with minimal effort. The combination of juicy sausage, tender roasted vegetables, and simple seasonings makes it both satisfying and convenient—perfect for busy weeknights or easy weekend dinners.

Why You’ll Love This Recipe

• Quick preparation with minimal cleanup

• A balanced combination of protein and vegetables

• Customizable with your favorite seasonal produce

• Perfect for meal prep and reheats well

• Deliciously seasoned and oven-roasted for depth of flavor

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Smoked or Italian sausage, sliced into rounds

• Bell peppers, sliced

• Zucchini, sliced

• Red onion, cut into wedges

• Broccoli florets

• Olive oil

• Garlic powder

• Paprika

• Salt

• Black pepper

directions

1. Preheat the oven to 400°F (200°C).

2. Place the sausage slices and all prepared vegetables onto a large baking sheet.

3. Drizzle with olive oil and sprinkle with garlic powder, paprika, salt, and black pepper.

4. Toss everything together until evenly coated.

5. Spread the mixture into a single layer for even roasting.

6. Roast in the oven for 20–25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

7. Serve hot as is, or with rice, quinoa, or crusty bread.

Servings and timing

This recipe serves 4 people.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

• Use turkey sausage or plant-based sausage for a lighter or vegetarian option.

• Swap zucchini for yellow squash, or add carrots for sweetness.

• Add a sprinkle of red pepper flakes for a spicy kick.

• Toss in cherry tomatoes during the last 10 minutes of roasting for extra juiciness.

• Incorporate rosemary or thyme for an herby aroma.

storage/reheating

Allow leftovers to cool completely before storing. Place in an airtight container and refrigerate for up to 4 days. For longer storage, freeze for up to 2 months. Reheat in the oven at 350°F (175°C) for 10–12 minutes or in a skillet over medium heat until warmed through.

FAQs

How do I prevent the vegetables from becoming soggy?

Ensure you spread them in a single layer on the baking sheet and avoid overcrowding.

Can I make this recipe with frozen vegetables?

Yes, but frozen vegetables may release more moisture, so increase the roasting time slightly.

What type of sausage works best?

Smoked sausage, Italian sausage, or chicken sausage all work well depending on your flavor preference.

Can I prepare this ahead of time?

Yes, you can chop vegetables and slice the sausage in advance, storing them in the fridge until ready to roast.

How can I make this recipe lower in fat?

Choose a lean sausage option and use less olive oil.

Is this dish gluten-free?

Yes, as long as the sausage is gluten-free.

Can I use a different cooking method?

You can cook the ingredients in a large skillet over medium-high heat, but the flavor will differ from oven roasting.

What’s the best way to add more flavor?

Use fresh herbs, a squeeze of lemon juice before serving, or a drizzle of balsamic glaze.

Can I add potatoes to this recipe?

Yes, but par-cook them or slice them thinly so they cook in the same time as the other vegetables.

How do I reheat without drying out the sausage?

Reheat covered in the oven or with a splash of broth in a skillet to maintain moisture.

Conclusion

One-pan roasted veggies and sausage is a practical, flavorful meal that brings together hearty protein and vibrant vegetables in a single dish. Its simplicity, adaptability, and satisfying taste make it a go-to recipe for quick weeknight dinners and meal prep alike

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