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Sheet Pan Sausage and Summer Vegetables

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An effortless sheet pan dinner featuring Italian sausage and seasonal vegetables, perfect for busy weeknights.

Ingredients

Scale
  • 1 pound Italian sausage, sliced into 1-inch pieces
  • 2 bell peppers, cut into strips
  • 2 medium zucchini, sliced into half-moons
  • 1 large red onion, cut into wedges
  • 1 pint cherry tomatoes, halved
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons dried Italian herbs
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Salt and freshly ground black pepper to taste
  • Optional: red pepper flakes for heat

Instructions

  1. Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.
  2. Slice the sausage into 1-inch pieces if using raw sausage.
  3. Cut all vegetables into similar-sized pieces for even cooking.
  4. In a large bowl, combine the sausage and vegetables. Drizzle with olive oil and sprinkle with herbs, garlic powder, paprika, salt, and pepper. Toss to coat.
  5. Spread the mixture evenly on the sheet pan in a single layer.
  6. Roast for 25-30 minutes, stirring halfway, until vegetables are tender and sausage is browned.

Notes

Don’t overcrowd the pan to prevent soggy vegetables. Customize with your favorite proteins and seasonal veggies.

Nutrition

Keywords: sheet pan dinner, easy weeknight meal, sausage and vegetables, healthy dinner, one pan meal

Find it online: https://alexandrarecipes.com/effortless-dinner-sheet-pan-sausage-and-summer-vegetables/