Another sheet pan recipe? Yes. Why? Because they truly are amazing for weeknight dinners! Just because it’s a sheet pan meal, doesn’t mean that there is no thought or effort put into the dish! It’s simply a smart way of making something delicious.
There are definitely ways of making this a healthier meal. We all know that sausage has a high percentage of fat. This can be swapped out for another protein of your choosing. In that case, I would recommend adding more seasonings and/or using a flavorful sauce. Even just using lemon or orange juice would add a nice flavor. Also, be mindful of how long the cooking time may need to change due to the change in the protein.
As you can probably tell, there are several ways to make this recipe your own. However, if you have a picky eater who has a hard time with vegetables, this is a great way to serve them. The taste of the chosen protein will often make its way into the vegetables and they’ll be eaten in no time.
Sheet Pan Vegetables and Sausage
Ingredients
2 cups (276g) Baby Red Potatoes, Diced
3 cups (298g) Green Beans, trimmed and halved
1 large head (2 cups; 137g) of Broccoli
1 and 1/2 cups (161g) Bell Peppers (2 large bell peppers), chopped
13oz (368g) Italian Sausage
6 Tbsp. (73g) Olive Oil
1/4 tsp Red Pepper Flakes, optional (leave out if you don’t like heat!)
1 tsp Paprika
1/2 tsp Garlic Powder
1 Tbsp Dried Oregano
1 Tbsp Dried Parsley
Salt & Pepper
Serve with: Fresh parsley, quinoa/rice, and/or grated Parmesan cheese.
Instructions
Preheat the oven to 400 degrees F. Line a large sheet pan, or 2 smaller pans with parchment paper and set aside.
Prep the veggies:
This is an important step in order for them to cook properly all at the same time.
Wash and chop the unpeeled baby red potatoes, quarter them
Trim the green beans and then cut them in half
Chop the broccoli into florets
Chop the peppers into 1-inch pieces
Coin the sausage in thick (1/2-inch) slices
Place all the veggies and sausage on the prepared sheet pan.
Pour the olive oil and all the seasonings on top. Season to taste with salt and pepper. Use your hands to toss and evenly coat all the veggies and sausage with seasonings. Space everything out so it has room to cook. Keep in mind that if the veggies are overlapping they, they may need more time to cook.
Bake for 15 minutes, remove from the oven and flip/stir all the vegetbales. Return to the oven and bake for another 10-15 minutes or until the vegetables are tender but with a nice crisp.
If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven. (If you omit the cheese, you may want to add some more salt. We’re being mindful of our sodium intake, so we skipped this step and it was still delicious.)
Serve over cooked rice, quinoa, or even pasta if desired.
Related:
One Pot Vegetable Pasta Sauce Recipe