Sheet Pan Sausage and Veggies features juicy Italian sausages and deliciously seasoned vegetables roasted to perfection and served with pesto sauce for dipping! One pan, simple prep, easy cleanup and dinner's done - you'll love to make this one pan 30-minute sausage dinner again and again!
Optional but recommended: Grated Parmesan, Basil Pesto + Fresh Herbs (basil or parsley); Lemon Wedges
Instructions
Preheat oven to 425-degrees F. Line a large, rimmed baking sheet with aluminum foil for easy clean up.
Combine seasonings: In a small bowl, combine the Italian seasoning, parsley, basil, paprika and garlic powder with 1 teaspoon of salt and ½ teaspoon of ground black pepper. Mix well and set aside.
Season Potatoes: Add the potatoes to the pan and drizzle with 1 tablespoon of oil. Toss, coating the potatoes in oil. Sprinkle 2 teaspoons of the seasoning evenly over the potatoes. And again, use your hands to toss and thoroughly coat. Arrange the potatoes, cut side down on the baking sheet.
Roast Potatoes: Transfer potatoes to the oven and bake for 10 minutes. Remove from oven.
Add remaining veggies + seasonings: Push the potatoes to one side of the pan. Add the peppers, onions, zucchini, and broccoli to the pan. Drizzle with 2 tablespoons of oil and sprinkle with the remaining seasoning mix. Toss to coat all the veggies in oil and seasoning. Arrange the vegetables in a single layer across the sheet pan.
Add sausage to baking sheet: Toss sausage chunks with remaining tablespoon of oil (don’t season!). Nestle the sausages, tucking them between veggies, evenly spaced across the sheet pan.
Bake. Rotate. Bake: Place the baking sheet on the middle shelf in the oven and bake for 10 minutes. Rotate the pan in the oven. Continue to bake for an additional 8-10 minutes, or until the sausages are cooked through (160-degrees F) and the veggies are tender.
Serve: Portion and divide the sausage and veggies between serving plates. Top with freshly grated parmesan and fresh herbs. Serve with a generous dollop of pesto sauce and enjoy!
Notes
Sausages: You can use any variety of Italian sausage links you love in this recipe. I personally prefer Hot Sausages paired with the savory/sweet mix of vegetables; however, Mild or Sweet Sausages work great too! I recommend placing the sausages in the freezer for 15-20 minutes BEFORE slicing – this will make it so much easier to cut the sausages cleanly.
Bell Peppers: You can use any color bell pepper you love – red, orange, yellow and/or green. You can also use sweet mini peppers if you prefer. I prefer the sweeter flavor of red bell peppers mixed with the hot sausage but use what you love!
Pesto: Silky, rich, bright-flavored pesto is SO delicious with this sausage dinner! I recommend using a basil pesto or lemon-basil pesto, but sun-dried tomato pesto tastes great here too!
Nutritional information is an approximation based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.