Sheet Pan Sausage and Vegetables
This sheet pan sausage and veggies dinner incorporates all the healthy colors of the rainbow and takes almost no thought or effort. As it bakes, all the savory herbs and spices blend together, and you get a full meal in one pan. This is the best recipe to make on busy days when you still want to eat healthy.
Servings: 4
Calories: 283kcal
Ingredients
- 13.5 ounce smoked turkey sausages
- 1 small red onion cut into chunks
- 1 small yellow squash cut in half and sliced
- 1 medium bell pepper cut into chunks
- 1 small broccoli bunch florets
- 4 large garlic cloves minced
- 3 tablespoons olive oil
- 1 tablespoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- parmesan cheese optional, shredded
- fresh parsley chopped
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
- Cut the sausage into ½ inch slices. Directly on the baking sheet, place the sausage, onion, squash, broccoli and peppers.
- In a small bowl, stir together olive oil, Italian seasoning, garlic, salt, and pepper. Drizzle over the vegetables and sausage, toss to evenly coat.
- Bake for 20-25 minutes. Serve with a sprinkle of shredded parmesan cheese and chopped parsley.
Notes
- Make it spicy. Sprinkle red pepper flakes in with the Italian seasoning.
- Turn it into a Southwest recipe. Replace Italian seasoning with chili powder and taco seasoning. Then, top it with Cojita cheese before you serve it.
- Serve it with a dipping sauce. Make your favorite alfredo sauce and dip the sausage and veggies into it as you eat.
- Store your leftover cooked sausage and veggies in an airtight container. Keep it in the refrigerator for up to three days.
Nutrition
Calories: 283kcal | Carbohydrates: 11g | Protein: 20g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 856mg | Potassium: 595mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1366IU | Vitamin C: 89mg | Calcium: 78mg | Iron: 2mg