Description
This easy and vibrant sheet pan sausage and veggies recipe delivers a healthy, high-protein dinner in under 40 minutes. Juicy turkey or chicken sausage, bell peppers, zucchini, squash, broccoli, and onion are all roasted with olive oil and savory spices for a colorful, flavorful, and nutritious meal perfect for busy weeknights or meal prep.
Ingredients
Scale
Protein
- 14 oz smoked turkey or chicken sausage, sliced into 1/2-inch rounds
Vegetables
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 red onion, chopped
- 1 1/2 cups broccoli florets
Seasonings & Oil
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
Optional Toppings
- Grated parmesan cheese
- Fresh parsley
Instructions
- Preheat the oven. Set your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking and make clean-up easier.
- Prepare sausage and veggies. Slice the smoked sausage into 1/2-inch rounds, and chop all the vegetables into bite-sized pieces for even roasting.
- Season and toss. In a large bowl, combine the chopped sausage and all veggies. Drizzle with olive oil, then sprinkle on garlic powder, dried oregano, dried basil, smoked paprika, salt, and black pepper. Toss everything thoroughly to ensure even coating.
- Spread on sheet pan. Evenly distribute the sausage and vegetable mixture onto the prepared sheet pan in a single layer. This helps everything roast evenly and develop that perfect golden crunch.
- Roast. Place the pan in the preheated oven and roast for 20–25 minutes. Halfway through the cooking time, stir or flip the mixture to ensure all sides get browned and the sausages crisp up at the edges.
- Garnish and serve. Once the vegetables are tender and slightly caramelized and the sausage edges are crispy, remove the sheet pan from the oven. Top with optional grated Parmesan and fresh parsley for extra flavor. Serve hot, or let cool for meal prep containers.
Notes
- Feel free to swap in other veggies like mushrooms, carrots, or cauliflower based on what you have.
- For a spicier twist, add a pinch of red pepper flakes or use spicy sausage.
- Double the recipe and use two sheet pans if you want leftovers for the week.
- This dish works great for meal prep—divvy into containers and refrigerate up to 4 days.
- Try serving over rice, quinoa, or pasta for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main-course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 360 kcal
- Sugar: 7 g
- Sodium: 820 mg
- Fat: 23 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 60 mg