Crispy Sheet Pan Sausage and Vegetables Dinner
A hearty, protein-packed, low-carb dinner featuring juicy Italian sausage and vibrant vegetables, all roasted together for a dish that is simple yet packed with flavor.
Ingredients
Main Ingredients
- 1 lb Italian sausage links adds savory flavor and protein
- 1 each Red bell pepper sweet and crunchy with vibrant color
- 1 each Yellow bell pepper continuing the sweet profile with a beautiful twist
- 1 lb Baby Yukon gold potatoes creamy texture for hearty satisfaction
- 1 each Red onion provides depth and sweetness
- 1 each Zucchini adds a mild taste and delightful crunch
For Roasting
- 3 tbsp Olive oil essential for roasting
- 1 tsp Garlic powder adds rich flavor
- 1 tsp Smoked paprika imparts a lovely smoky touch
- to taste Salt and freshly ground black pepper season to perfection
- optional Fresh parsley for garnish
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Line a large baking sheet with parchment paper for easy cleanup.
- Slice the Italian sausage into 1-inch pieces for even cooking.
- Wash and slice the red and yellow bell peppers into strips.
- Halve the baby Yukon gold potatoes and cut the red onion into wedges.
- Slice the zucchini thickly to ensure it won’t overcook.
Cooking
- In a large bowl, combine the sliced sausage, bell peppers, potatoes, onion, and zucchini.
- Drizzle the mixture with olive oil, then sprinkle garlic powder, smoked paprika, salt, and pepper. Toss until everything is well coated.
- Spread the mixture evenly on the prepared baking sheet, ensuring no overlap for even cooking.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the sausage is browned and the vegetables are tender and crispy.
Serving
- Once cooked, remove the baking sheet from the oven and let it cool for a minute.
- Garnish with freshly chopped parsley if desired.
- Serve warm straight from the pan for a family-style meal.
- Pair it with a side salad or whole grains for a complete dinner.
Notes
For extra crunch, broil the dish for the last 2-3 minutes of cooking. Switch Italian sausage for chicken or turkey sausage to make it leaner. Prep your veggies the night before to save time in the morning.