Description
A hearty and flavorful sheet pan meal featuring Italian sausage and an assortment of roasted vegetables, perfect for an easy and satisfying dinner.
Ingredients
Scale
Meat
- 1 pound Italian sausage (sweet or spicy)
Vegetables
- 2 cups bell peppers, sliced
- 1 cup red onion, sliced
- 2 cups broccoli florets
- 1 zucchini, sliced
- 2 cups baby potatoes, halved
Seasonings & Oils
- 4 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect roasting temperature for the sausage and vegetables.
- Prepare Vegetables: Thoroughly wash all vegetables. Slice the bell peppers, red onion, and zucchini, separate the broccoli into florets, and halve the baby potatoes. Place all chopped vegetables into a large mixing bowl.
- Cut Sausage: Cut the Italian sausage into bite-sized pieces and add them to the bowl with the vegetables.
- Season and Toss: Drizzle olive oil over the sausage and vegetable mixture. Sprinkle garlic powder, onion powder, paprika, salt, and pepper evenly. Toss everything well to ensure each piece is coated with seasoning and oil.
- Arrange on Sheet Pan: Spread the mixture in a single, even layer on a large sheet pan to promote even roasting and caramelization.
- Bake: Place the sheet pan in the preheated oven and bake for 30-35 minutes. Stir the contents halfway through cooking to ensure all sides brown evenly and the sausage is thoroughly cooked.
- Garnish and Serve: Once cooked, remove the sheet pan from the oven and garnish with freshly chopped parsley before serving to add a fresh, vibrant flavor.
Notes
- You can use either sweet or spicy Italian sausage depending on your preferred heat level.
- For even cooking, try to cut all vegetables and sausage into similar-sized pieces.
- Stirring halfway through baking ensures even browning and prevents burning on one side.
- If baby potatoes are large, consider parboiling them for 5 minutes prior to roasting for tender results.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
