Description
This Sheet Pan Sausage and Veggies recipe is a quick and easy one-pan meal featuring smoky sausage and a colorful medley of bell peppers, red onion, and baby potatoes. Roasted to perfection with garlic, smoked paprika, and oregano, this hearty dish is perfect for a simple weeknight dinner that requires minimal cleanup.
Ingredients
Scale
Meat
- 1 pound smoked sausage, sliced into 1/4-inch rounds
Vegetables
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 medium red onion, cut into wedges
- 1 pound baby potatoes, halved
Seasonings & Oil
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- Salt to taste
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting.
- Combine Ingredients: In a large mixing bowl, add the sliced smoked sausage, red, yellow, and green bell peppers cut into 1-inch pieces, red onion wedges, and halved baby potatoes.
- Add Olive Oil: Drizzle 2 tablespoons of olive oil over the sausage and vegetables, then toss everything thoroughly to coat evenly.
- Season: Sprinkle garlic powder, smoked paprika, dried oregano, black pepper, and salt over the mixture. Toss again until the seasoning is well distributed.
- Arrange on Sheet Pan: Spread the mixture evenly on a large sheet pan lined with parchment paper to ensure even roasting and easy cleanup.
- Roast: Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the sausage is browned and the vegetables are tender and caramelized.
- Cool Slightly: Remove from the oven and let the dish cool slightly to allow flavors to settle before serving.
- Garnish and Serve: Sprinkle freshly chopped parsley over the roasted sausage and veggies for a fresh, vibrant finish.
Notes
- You can substitute smoked sausage with kielbasa or any smoked sausage variant you prefer.
- Feel free to add other vegetables such as zucchini or mushrooms to customize the dish.
- For extra crispiness, broil the dish for 2-3 minutes at the end of roasting, watching carefully to prevent burning.
- This recipe can be doubled to serve a larger crowd; use two sheet pans and rotate them halfway through cooking for even roasting.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days and reheat well.
