Sheet Pan Sausage And Veggies | Easy Weeknight Meal
Servings: 4 servings
Calories: 562kcal
Calories: 562kcal | Carbohydrates: 31g | Protein: 18g | Fat: 41g | Fiber: 5g | Sugar: 4g
Ingredients
- 1 pound Smoked Sausages sliced into medallions
- 1 Red Bell Pepper diced
- 1 Yellow Bell Pepper diced
- 1 Pound Asparagus trimmed and chopped
- 1 Onion cut into wedges
- 1 cup Brussels Sprouts halved
- 1 pound Baby Potatoes halved
- 3 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 1 tsp Italian Seasoning
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
- Parsley for garnish
Instructions
- Preheat the Oven. Preheat your oven to 425°F and line a large sheet pan with parchment paper or foil for easy cleanup.
- Prepare the Ingredients. Slice the sausage into rounds or halves, depending on your preference. Chop all the vegetables into bite-sized pieces for even cooking.
- Season Everything. In a large bowl, combine the chopped vegetables and sausage. Drizzle with olive oil and sprinkle garlic powder, paprika, Italian seasoning, salt, and pepper. Toss until everything is evenly coated.
- Arrange on the Sheet Pan. Spread the sausage and vegetables in a single layer on the prepared sheet pan. Ensure there’s enough space for the veggies to roast and not steam.
- Roast to Perfection. Place the sheet pan in the oven and roast for 25-30 minutes, stirring halfway through, until the sausage is golden and the vegetables are tender with caramelized edges.
- Garnish and Serve. Remove from the oven, garnish with fresh parsley if desired, and serve immediately.