Description
A delicious and easy one-pan meal featuring smoky sausage and a colorful medley of roasted vegetables. This Sheet Pan Sausage and Veggies recipe combines tender baby red potatoes, crisp green beans, broccoli florets, and sweet bell peppers, all seasoned with smoky paprika, garlic, and herbs, then oven-roasted to perfection. Perfect for a quick family dinner or meal prep, and can be served over quinoa or rice for a complete meal.
Ingredients
Scale
Vegetables
- 2 cups diced baby red potato
- 3 cups green beans (trimmed and halved)
- 1 large head of broccoli (about 2 cups florets)
- 1-1/2 cups chopped bell peppers (2 large or 6 to 7 mini sweet bell peppers)
Sausage
- 13 ounces smoked sausage, cut into thick 1/2-inch slices
Seasonings and Oil
- 6 tablespoons olive oil
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- Salt and pepper to taste
Optional for Serving
- Cooked quinoa or rice
- Freshly grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Prepare: Wash and chop all vegetables as directed to ensure even cooking. Dice baby red potatoes into small pieces (about 10–12 pieces per potato), trim and halve green beans, chop broccoli into florets, chop bell peppers into 1-inch pieces, and slice smoked sausage into thick 1/2-inch coins.
- Preheat Oven: Set your oven to 400°F (200°C). Line a large sheet pan (15×21 inch recommended) or two smaller pans with parchment paper and set aside.
- Combine Ingredients: Place all chopped vegetables and sausage slices onto the prepared sheet pan. Drizzle olive oil evenly over the top.
- Season: Sprinkle red pepper flakes (if using), paprika, garlic powder, dried oregano, dried parsley, salt (start with about 1/2 teaspoon), and pepper (about 1/4 teaspoon) over the sausage and vegetables. Use your hands or a spatula to toss everything together ensuring all pieces are evenly coated with oil and seasonings. Spread the ingredients out evenly on the pan to prevent overcrowding.
- Bake – First Stage: Place the sheet pan in the preheated oven and bake for 15 minutes.
- Flip and Stir: Remove the pan from the oven and carefully flip or stir all ingredients to promote even cooking and browning.
- Bake – Second Stage: Return the pan to the oven and bake for an additional 10–15 minutes until the vegetables are crisp-tender and sausage is heated through and slightly caramelized.
- Serve: If desired, sprinkle freshly grated Parmesan cheese and fresh parsley over the hot sausage and veggies immediately after removing from the oven. Serve over cooked quinoa or rice to make a complete meal.
Notes
- Use smoked sausage for the best flavor. If preferred, you can substitute with other types of sausage like kielbasa or andouille.
- Make sure to cut potatoes small enough so they cook evenly with the other vegetables.
- For a spicier dish, increase the amount of red pepper flakes or add a dash of cayenne pepper.
- To keep this recipe gluten-free, ensure the smoked sausage does not contain any gluten ingredients.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
