Sheet-Pan Sausage & Veggies

$- 1 lb (450g) chicken or turkey sausage, sliced into 1-inch pieces - 1 red bell pepper, chopped - 1 yellow bell pepper, chopped - 1 medium zucchini, sliced - 1 cup cherry tomatoes, halved - 1 red onion, cut into wedges - 3 cloves garlic, minced - 3 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley for garnish (optional) To get the best results, slice the sausage into 1-inch pieces. This size cooks evenly and is easy to eat. For the veggies, chop the bell peppers into bite-sized pieces. Slice the zucchini thin for a nice texture. Halve the cherry tomatoes for sweetness and cut the onion into wedges for a hearty bite. If you want to swap out any ingredients, keep the amounts similar. For instance, if you choose a different type of sausage like pork or beef, use the same weight. For veggies, you can mix in what you have on hand. Just keep it colorful for a great look! This dish serves four people. Each serving has about 400 calories. It contains protein from the sausage and many vitamins from the veggies. You get fiber from the zucchini and tomatoes, which helps digestion. The olive oil offers healthy fats that are good for your heart. The garlic adds flavor and boosts your immune system. This meal is balanced and keeps you full! - Preheating the oven: Start by preheating your oven to 400°F (200°C). This step ensures your food cooks evenly. - Preparing the sheet pan: Line a large sheet pan with parchment paper. This makes cleanup easy and helps with sticking. - Combining sausage and vegetables in a bowl: In a large mixing bowl, add the sliced sausage, red bell pepper, yellow bell pepper, zucchini, cherry tomatoes, and red onion. This mix gives you color and flavor. - Adding seasonings and oil: Drizzle 3 tablespoons of olive oil over the ingredients. Then add 3 cloves of minced garlic, 1 teaspoon of dried oregano, 1 teaspoon of smoked paprika, and salt and pepper to taste. Toss everything together well. Make sure all the veggies and sausage get coated with the oil and spices. - Spreading on the sheet pan: Once mixed, spread the sausage and veggie mix evenly on the prepared sheet pan. Keep it in a single layer to help everything roast nicely. - Roasting time and temperature: Roast in your preheated oven for 25-30 minutes. Stir halfway through to ensure even cooking. You want the sausage cooked through and the veggies tender with a slight caramelization. - Overcrowding the sheet pan When you pack too much on the pan, the food steams instead of roasts. This can make your veggies soggy and your sausage less crispy. Spread everything out in a single layer for the best results. - Not enough seasoning A dish can taste bland if you skip seasoning. Use salt, pepper, and spices to bring out the flavors. Don’t be shy; toss everything well to ensure even coverage. - Adding herbs and spices Fresh herbs like thyme or rosemary can add depth. You can also mix in spices like cumin or chili powder for a twist. Experiment with flavors to find what you love. - Cooking times for different sausages If you use different types of sausage, check their cook times. Chicken and turkey sausages cook faster than pork. Adjust your roasting time to ensure everything is cooked well. - Garnishing with parsley A sprinkle of fresh parsley brightens the dish. It adds color and a fresh taste. Just chop it finely and scatter it on top right before serving. - Plating suggestions Serve your sausage and veggies on a colorful plate. You can arrange them neatly or mix them for a fun look. Adding a wedge of lemon can also enhance the visual appeal and flavor. {{image_2}} You can easily change the sausage type in this recipe. Try pork or beef sausage for a different taste. If you like spice, go for chorizo. For a lighter option, chicken or turkey sausage works great. The veggies are also flexible. You can add broccoli, carrots, or asparagus. Each of these brings its own flavor and color. Mix and match based on what you have at home or what’s in season. If you want a vegan or vegetarian dish, simply swap the sausage for plant-based options. Look for soy or pea protein sausages in stores. They will give you the same hearty texture without meat. For a gluten-free meal, check the sausage label. Many brands now offer gluten-free options. Pair with fresh veggies, and you have a healthy meal that fits your diet. Want a kick? Add sliced jalapeños to the mix for a spicy twist. These bright peppers will heat things up nicely. For a Mediterranean flair, toss in crumbled feta cheese before serving. It adds creaminess and a salty bite. You can also try adding olives or artichokes for extra flavor. These swaps keep the dish fun and fresh every time you make it. To keep your sheet-pan sausage and veggies fresh, store them in the fridge. Use an airtight container to seal in the flavor. Make sure to cool the dish to room temperature before you store it. This helps prevent moisture buildup, which can lead to sogginess. You can keep leftovers for up to four days in the refrigerator. When you're ready to enjoy leftovers, the best way to reheat them is in the oven. Preheat your oven to 350°F (175°C). Spread the sausage and veggies on a baking sheet. Heat for about 10 to 15 minutes, until they're warm. You can also use a microwave for quick reheating. Just cover the dish to keep it moist. Leftovers stay fresh for four days in the fridge. If you want to save some for later, you can freeze this dish. Let the sausage and veggies cool completely. Then, place them in a freezer-safe container or bag. Label it with the date. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat as mentioned above to enjoy a quick meal. Cook sausage and veggies for 25 to 30 minutes at 400°F (200°C). Halfway through, stir the mix to ensure even cooking. The sausage should be fully cooked, while the veggies should be tender and slightly caramelized. Check with a fork; they should be soft yet firm. This time gives the best flavor and texture. Yes, you can use frozen vegetables. They are quick and easy. However, there are pros and cons. Frozen veggies cook faster, but they can release extra water. This may make the dish less crispy. Fresh veggies offer a better texture and flavor, but take more prep time. If using frozen, adjust the cooking time and check for doneness. You can serve this dish with many sides. Here are some ideas: - Rice or quinoa: These grains absorb the flavors well. - Bread: A crusty loaf works great for dipping. - Salad: A fresh green salad adds crunch. - Pasta: Toss with olive oil for an easy pairing. Mix and match to find what you enjoy best! This blog post covered making a delicious sheet-pan meal with sausage and veggies. I shared the main ingredients you'll need, along with preparation tips and nutrition facts. I also provided step-by-step instructions, common mistakes to avoid, and ways to customize the dish for different diets. In closing, roasting sausage and vegetables is easy and gives great taste. With these tips, you'll impress everyone at the dinner table. Enjoy experimenting and making this dish your own!$

Brighten up your dinner routine with this Colorful Sheet-Pan Sausage & Veggies recipe! Packed with vibrant bell peppers, zucchini, and juicy sausage, this one-pan meal is not only easy to prepare but also bursting with flavor. Perfect for busy weeknights or meal prep, it’s ready in just 40 minutes! Click to discover how to create this healthy and delicious dish. #SheetPanMeals #HealthyRecipes #SausageAndVeggies #EasyDinnerIdeas

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Ingredients

1 lb (450g) chicken or turkey sausage, sliced into 1-inch pieces

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 medium zucchini, sliced

1 cup cherry tomatoes, halved

1 red onion, cut into wedges

3 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.

In a large mixing bowl, add the sliced sausage, red bell pepper, yellow bell pepper, zucchini, cherry tomatoes, and red onion.

Drizzle the olive oil over the ingredients in the bowl, then add the minced garlic, oregano, smoked paprika, salt, and pepper. Toss everything together until the veggies and sausage are evenly coated with the spices and oil.

Spread the mixture evenly on the prepared sheet pan, ensuring a single layer for even roasting.

Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the sausage is cooked through and the vegetables are tender and slightly caramelized.

Remove from the oven and let it cool for a few minutes. Taste and adjust seasoning if necessary.

Garnish with fresh parsley before serving if desired.

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4