Sheet Pan Sausage and Veggies

A one-pan roasted meal with smoked sausage, baby potatoes, and colorful veggies easy cleanup, ready in about 45 minutes.

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Prep Time 15

Cook Time 45

Servings: 4 people

Course: Main Course

Cuisine: American

1 lb smoked sausage chicken or beef, sliced into ½-inch coins
5 –6 cups mixed vegetables baby potatoes, bell peppers, green beans, broccoli or cauliflower
1 large white onion quartered and sliced
2 –3 tbsp olive oil
Salt and black pepper to taste
1/2 tsp each: garlic powder smoked paprika, oregano, basil, cumin
1 tsp granulated onion
Cherry tomatoes as desired
Fresh parmesan or parsley for garnish (optional)
Arugula greens for topping (optional)

Preheat oven to 400°F and line a large sheet pan with foil.
Mix granulated onion, garlic powder, smoked paprika, and seasonings in a small bowl.
Toss potatoes and onions with olive oil, salt, pepper, and 1/3 of the seasoning mix. Spread evenly on the sheet pan.
Toss bell peppers and cherry tomatoes with olive oil and another 1/3 of the seasoning; layer over the potatoes and onions.
Arrange sausage on top, brush with olive oil, and sprinkle the remaining seasoning over everything.
Bake for 40 minutes, then switch the oven to broil for 4–5 minutes until lightly charred.
Garnish with parmesan or parsley and serve.

Store leftovers in an airtight container in the fridge for 3–4 days.
Faster-cooking veggies (zucchini, squash, mushrooms, asparagus) should be added in the last 20 minutes to avoid overcooking.
For a spicy version, use andouille sausage and add crushed red pepper to the seasoning mix.

Pro Tip: Cut all vegetables to a similar size before roasting so they cook evenly and finish at the same time as the sausage.