Sheet Pan Sausage and Roasted Vegetables – An Easy, Flavor-Packed Weeknight Dinner

Ingredients

• 1 to 1.5 pounds (450–680 g) smoked or uncooked sausage links (Italian, chicken, turkey, or kielbasa), cut into 1-inch pieces
• 1 large red onion, cut into wedges
• 1 red bell pepper, sliced into strips
• 1 yellow or orange bell pepper, sliced into strips
• 2 cups broccoli florets
• 2 cups bite-size potatoes (Yukon gold or baby potatoes), halved
• 1 medium zucchini, sliced into half-moons
• 3 tablespoons olive oil
• 2 teaspoons Italian seasoning (or a mix of dried oregano, basil, and thyme)
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• Optional finishes: red pepper flakes, lemon wedges, chopped parsley, grated Parmesan

Instructions

1. 1

   Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper for easy cleanup.

2. 2

   Par-cook the potatoes (optional but helpful). Microwave for 3–4 minutes until just starting to soften. This helps everything finish at the same time.

3. 3

   Combine the sausage and all vegetables on the sheet pan. Drizzle with olive oil and sprinkle with Italian seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss to coat evenly and spread into a single layer.

4. 4

   Roast for 20 minutes. Stir and flip everything, then roast another 10–15 minutes until the sausage is browned and vegetables are tender with crisp edges.

5. 5

   Taste and adjust. Finish with a squeeze of lemon, a pinch of red pepper flakes, chopped parsley, or a sprinkle of Parmesan for extra flavor.

6. 6

   Serve hot as is, or spoon over rice, quinoa, or a bed of greens. Leftovers make a great lunch.