Description
A delicious and easy Sheet Pan Sausage and Veggies recipe featuring roasted baby red potatoes, green beans, broccoli, and bell peppers with smoky sausage, seasoned with paprika, garlic powder, and herbs. This one-pan meal is perfect for a hands-off, flavorful dinner served over quinoa or rice.
Ingredients
Scale
Vegetables and Sausage
- 2 cups diced baby red potato
- 3 cups green beans (trimmed and halved)
- 2 cups broccoli florets (from 1 large head)
- 1-1/2 cups chopped bell peppers (about 2 large or 6 to 7 mini sweet bell peppers)
- 13 ounces smoked sausage, sliced into 1/2-inch thick coins
Seasonings and Oil
- 6 tablespoons olive oil
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- Salt and pepper, to taste (start with 1/2 teaspoon salt and 1/4 teaspoon black pepper)
Optional Serving
- Cooked quinoa or rice, for serving
- Freshly grated Parmesan cheese, for garnish
- Fresh parsley, chopped, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a very large sheet pan (15×21 inch) or two smaller sheet pans with parchment paper and set aside.
- Prepare Vegetables: Wash and chop the baby red potatoes into small pieces (halve and then dice each half into approximately 10–12 pieces per potato). Trim and halve the green beans, cut broccoli into florets, and chop bell peppers into 1-inch pieces. Slice the smoked sausage into thick 1/2-inch coins.
- Combine Ingredients: Place all the prepared veggies and sausage on the lined sheet pan. Drizzle the 6 tablespoons of olive oil over everything.
- Season: Sprinkle red pepper flakes (if using), paprika, garlic powder, dried oregano, and dried parsley evenly over the veggies and sausage. Season with salt and pepper to taste, starting with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Toss to Coat: Use your hands to thoroughly toss and evenly coat the sausage and vegetables with the olive oil and seasonings. Arrange everything spaced out on the pan to avoid overcrowding and steaming.
- Bake: Place the pan in the oven and bake for 15 minutes. Remove the pan and flip or stir all the ingredients to ensure even cooking.
- Continue Baking: Return the pan to the oven and bake for an additional 10–15 minutes until the vegetables are crisp-tender and the sausage is heated through.
- Serve: Optionally, sprinkle freshly grated Parmesan cheese over the sausage and vegetables immediately after removing from the oven, and add fresh parsley if desired. Serve hot over cooked quinoa or rice for a complete meal.
Notes
- Use smoked sausage for a rich, smoky flavor; precooked sausage is recommended for best results.
- If you prefer less heat, omit the red pepper flakes.
- Make sure to cut potatoes into small pieces so that all veggies cook evenly.
- Do not overcrowd the pan to avoid steaming; roasting creates better texture and flavor.
- Freshly grated Parmesan cheese and parsley make a great garnish to elevate the dish.
- This recipe pairs nicely with cooked quinoa or rice for a filling and balanced meal.
