Sheet Pan Sausage and Vegetables
If you’re looking for an easy dinner and a way to mix things up from your usual sheet pan chicken and vegetables, this is the ticket. Lining the pan with foil means cleanup is as easy as throwing away a piece of foil. Love that part.
This sheet pan dinner recipe is ready in about 45 minutes thanks to using precooked sausage. You can use pork, turkey, or beef sausage. Or kielbasa or polska kielbasa. They’re usually U-shaped rather than links.
INGREDIENTS
one 12-ounce precooked sausage or kielbasa (pork, turkey, or beef sausage or kielbasa; I used beef polska kielbasa), sliced into 1/2-inch rounds
1 medium/large yellow bell pepper, diced into bite sized pieces (red, orange, or green pepper may be substituted)
1 medium/large zucchini, trimmed and sliced into bite sized pieces
3/4 to 1 cup cherry or grape tomatoes
about 2 to 3 tablespoons olive oil
1 tablespoon dried onion flakes
1 tablespoon smoked paprika (regular paprika may be substituted)
1 tablespoon dried parsley
1 tablespoon dried oregano
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly grated black pepper, or to taste
freshly grated Parmesan cheese, optional for garnishing
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. Dish is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.
This sheet pan dinner recipe is ready in about 45 minutes thanks to using precooked sausage. You can use pork, turkey, or beef sausage. Or kielbasa or polska kielbasa. They’re usually U-shaped rather than links.
INGREDIENTS
one 12-ounce precooked sausage or kielbasa (pork, turkey, or beef sausage or kielbasa; I used beef polska kielbasa), sliced into 1/2-inch rounds
1 medium/large yellow bell pepper, diced into bite sized pieces (red, orange, or green pepper may be substituted)
1 medium/large zucchini, trimmed and sliced into bite sized pieces
3/4 to 1 cup cherry or grape tomatoes
about 2 to 3 tablespoons olive oil
1 tablespoon dried onion flakes
1 tablespoon smoked paprika (regular paprika may be substituted)
1 tablespoon dried parsley
1 tablespoon dried oregano
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly grated black pepper, or to taste
freshly grated Parmesan cheese, optional for garnishing
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. Dish is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.
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