Description
This One-Pan Sausage and Vegetables recipe is a simple and flavorful dish that comes together quickly for a satisfying meal. Roasting the sausage and a colorful mix of vegetables creates a delicious combination of flavors and textures.
Ingredients
Scale
Sausage and Vegetables:
- 4 fully cooked sausage links (such as Italian or chicken sausage), sliced into 1/2-inch rounds
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, sliced into half-moons
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish:
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Prepare the ingredients: In a large bowl, toss the sausage, bell peppers, zucchini, onion, and cherry tomatoes with olive oil, Italian seasoning, garlic powder, smoked paprika, salt, and pepper until well coated.
- Roast: Spread the mixture on the baking sheet in a single layer and roast for 25–30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized and the sausage is golden.
- Finish and serve: Remove from the oven, sprinkle with fresh parsley if desired, and serve warm either as-is or over rice, quinoa, or pasta.
Notes
- Use any variety of sausage you like—spicy, sweet, or smoky.
- This dish is great for meal prep and can be refrigerated for up to 4 days.
- Feel free to add sweet potatoes or broccoli for more variety.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 6g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 50mg
