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One-Pan Roasted Veggies and Sausage

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A quick and easy sheet-pan dinner featuring roasted seasonal vegetables and savory sausage, all cooked together in one pan for minimal cleanup.

Ingredients

Scale
  • 12 oz (340 g) smoked sausage, sliced into 1/2-inch rounds
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 medium zucchini, sliced
  • 1 medium red onion, cut into wedges
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. Arrange the sausage slices and all vegetables evenly on the baking sheet.
  3. Drizzle with olive oil, then sprinkle with garlic powder, smoked paprika, salt, and pepper.
  4. Toss everything together directly on the pan to coat evenly.
  5. Spread into a single layer, ensuring vegetables have some space between them for even roasting.
  6. Roast for 20–25 minutes, stirring halfway through, until vegetables are tender and slightly charred.
  7. Garnish with fresh parsley if desired and serve hot.

Notes

  • You can swap the vegetables for seasonal favorites like carrots, sweet potatoes, or Brussels sprouts.
  • For extra flavor, drizzle with balsamic glaze before serving.
  • To make it spicier, use hot Italian sausage instead of smoked sausage.

Nutrition

Keywords: one-pan dinner, roasted vegetables, sausage sheet pan, easy dinner, gluten free meal

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