Sheet-Pan Sausage & Veggies

$- Chicken or turkey sausage - Bell peppers, zucchini, cherry tomatoes, red onion - Garlic, olive oil, dried oregano, smoked paprika - Salt and pepper, fresh parsley (optional) - 1 lb sausage cut into slices - 1 red and 1 yellow bell pepper, diced - 1 medium zucchini, sliced - 1 cup cherry tomatoes, halved - 1 red onion, sliced - 3 cloves garlic, minced - Alternative proteins (pork sausage, tofu) - Other vegetables (broccoli, asparagus) - Herb alternatives (thyme, basil) When making my sheet-pan sausage and veggies, I love keeping it simple. I choose chicken or turkey sausage for a leaner option. You can easily swap it for pork sausage or even tofu if you're going plant-based. Next, I grab colorful bell peppers. I use both red and yellow for sweetness. Zucchini adds a nice texture, while cherry tomatoes burst with flavor. Red onion gives a mild taste. Each veggie adds a layer of taste and color. Seasoning is key. I use garlic for aroma and olive oil for richness. Dried oregano and smoked paprika bring warmth. Salt and pepper finish the mix perfectly. I often sprinkle fresh parsley on top for a pop of color. If you don't have all the veggies, don't worry! Broccoli or asparagus work well. For herbs, thyme or basil can stand in for oregano. This dish is flexible and fun to make. Enjoy creating your own version! - Preheat oven to 400°F (200°C). - Line a large sheet pan with parchment paper. - Combine sausage and vegetables in a mixing bowl. - Add olive oil, spices, and seasonings. To start, you need to preheat your oven. A hot oven helps cook the food evenly. Lining the pan with parchment paper makes cleanup easy. It also helps prevent sticking. Next, grab a big mixing bowl. Toss in the sausage slices, red bell pepper, yellow bell pepper, zucchini, cherry tomatoes, and red onion. Make sure everything is in there for great taste. Now pour in the olive oil. Add minced garlic, dried oregano, smoked paprika, and a sprinkle of salt and pepper. Use your hands or a spatula to mix it all well. You want every piece to be coated in oil and spices. - Spread mixture on the pan. - Roast for 25-30 minutes and stir halfway through. Once mixed, spread the ingredients on your sheet pan. Make sure they are in a single layer. This helps them roast evenly. Now, place the pan in your preheated oven. Roast everything for 25-30 minutes. Be sure to stir halfway through to help with browning. When it’s done, the sausage should be cooked, and the veggies should be soft and a bit caramelized. Remember to let it cool for a few minutes. Taste the dish and add more salt or pepper if you like. Enjoy your savory meal! To get great taste, season your dish evenly. Start with salt and pepper. Toss your sausage and veggies in a bowl first. This helps spread the seasoning well. Next, think about herbs. Fresh herbs give bright flavor. Dried herbs work too but use less. They are stronger. I often use dried oregano and smoked paprika for warmth. For a great texture, cooking times matter. Roast at 400°F (200°C) for 25-30 minutes. Stir halfway through. This helps your meat and veggies brown evenly. Spread everything out in a single layer on the pan. Crowding can lead to steaming instead of roasting. Garnishing can elevate your dish. Fresh parsley adds a pop of color and flavor. You can also drizzle with balsamic glaze for a sweet touch. Serve directly from the pan for a rustic feel. If you plate it, keep things neat. A colorful, well-arranged plate makes your meal look even better. {{image_4}} You can use many types of sausages in this dish. Chicken or turkey sausages work well. You can also try pork sausages for a richer flavor. If you want a lighter option, use chicken sausage. For a plant-based meal, swap in tofu or tempeh. These options give you a tasty vegetarian or vegan dish. You can season them just like the sausage for a great result. Feel free to mix and match your veggies. Seasonal produce can change the dish’s taste. In spring, add asparagus or snap peas. In fall, use sweet potatoes or squash. You can also add leafy greens like spinach or kale for extra nutrition. Just toss them in during the last few minutes of cooking. This keeps them bright and fresh. Want to spice things up? Add red pepper flakes for heat. You can also change the flavor with different spice blends. Cajun spice gives a warm kick, while Italian seasoning brings a herby taste. Just sprinkle in your chosen spices while mixing the ingredients. This way, you can create a new dish every time! To store leftovers, let the dish cool to room temperature. This step is key. Once cool, transfer the food into airtight containers. This keeps it fresh and safe. I recommend using glass containers for better heat retention and easy reheating. Make sure the lid is tight. Store the containers in the fridge for up to four days. When reheating, you have two main options: the oven or the microwave. The oven gives the best taste and texture. Preheat it to 350°F (175°C). Spread the sausage and veggies on a baking sheet. Heat for about 15 minutes, stirring halfway through. This method helps them crisp up again. If using the microwave, place the food in a microwave-safe bowl. Cover it with a damp paper towel to keep it moist. Heat in short bursts, stirring in between, until it’s warm. Yes, you can freeze Sheet-Pan Sausage & Veggies! To freeze, let the dish cool fully first. Then, portion it into freezer-safe bags or containers. Press out as much air as possible. Label them with the date. For best taste, use them within three months. When ready to eat, move it to the fridge to thaw overnight. You can also reheat it straight from the freezer, but it will take longer. It takes about 40 minutes total to cook this dish. The prep time is just 10 minutes. After that, you roast your meal in the oven for 25 to 30 minutes. Stir halfway through to ensure even cooking. Yes, you can use frozen vegetables. However, they may change the texture of the dish. Frozen veggies often hold more water. This can make the meal a bit soggy. You might need to cook the dish a little longer to ensure everything is heated through. You can try many seasonings to change the flavor. Italian seasoning adds a nice touch. Cajun spice gives it a kick. You could also use fresh herbs like basil or thyme for a bright taste. Experiment and find what you love! This blog post explored the basics of making a delicious sheet-pan sausage and veggies dish. You learned about the main ingredients, exact measurements, and helpful substitutions. I shared step-by-step instructions, plus tips for flavor and texture. The variations section offers exciting twists, while storage info ensures your meal stays fresh. Remember, cooking is about having fun and experimenting. Enjoy creating your own version of this tasty meal!$

Discover the joy of cooking with this vibrant sheet-pan sausage and veggies delight! Packed with colorful bell peppers, zucchini, and juicy sausage, this one-pan recipe is not only easy to make but also bursting with flavor. Perfect for busy weeknights, enjoy a nutritious meal in just 40 minutes. Click through to explore the full recipe and transform your dinner routine. #SheetPanRecipes #HealthyEating #EasyDinners #MealPrepIdeas

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Ingredients

1 lb (450g) chicken or turkey sausage, cut into 1-inch slices

1 red bell pepper, diced into bite-sized pieces

1 yellow bell pepper, diced into bite-sized pieces

1 medium zucchini, cut into half-moon slices

1 cup cherry tomatoes, halved

1 red onion, sliced into wedges

3 cloves garlic, finely minced

3 tablespoons extra virgin olive oil

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

Fresh parsley, chopped, for garnish (optional)

Instructions

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). To simplify cleanup, line a large sheet pan with parchment paper.

Combine Ingredients: In a spacious mixing bowl, add the sausage slices along with the chopped red bell pepper, yellow bell pepper, zucchini, halved cherry tomatoes, and onion wedges.

Season and Coat: Drizzle the olive oil over the mixture. Sprinkle in the minced garlic, dried oregano, smoked paprika, and a generous pinch of salt and pepper. Use your hands or a spatula to toss everything together until the sausage and vegetables are well-coated with the oil and spices.

Spread on Sheet Pan: Transfer the well-mixed ingredients onto the prepared sheet pan, spreading them out evenly in a single layer. This helps ensure even roasting and caramelization.

Roast to Perfection: Place the sheet pan in the preheated oven and roast for 25-30 minutes. Remember to stir the mixture halfway through cooking to promote even browning. The sausage should be thoroughly cooked and the vegetables tender and slightly caramelized when done.

Cool and Adjust: Once roasted, remove the pan from the oven and allow it to cool for a few minutes. Taste the mixture and adjust seasoning with more salt or pepper if needed.

Garnish and Serve: For a touch of freshness, sprinkle chopped parsley on top before serving if desired.

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

- Presentation Tips: Serve directly from the sheet pan for a rustic look or transfer to individual plates, drizzling with a balsamic glaze for an elegant finish. Enjoy your colorful and nutritious meal!