One Pan Italian Sausage and Veggies
One-Pan Italian Sausage and Veggies is a flavorful, wholesome meal loaded with roasted sausage, colorful veggies, and a zesty Italian seasoning blend. Finish with Parmesan and fresh herbs for an simple, satisfying dinner!
Servings: 6 when served with rice or quinoa; 4 servings without the rice/quinoa
Cost: $5.12
Equipment
- Large sheet pan (15" x 21") 15 x 21-inch, or 2 smaller sheet pans
- Parchment paper or aluminum foil
Ingredients
- 2 large carrots 1 and 1/2 cups
- 2 small red potatoes 2 cups
- 1 small to medium zucchini 2 cups
- 2 red peppers 2 cups
- 1 head broccoli 1 and 1/2 cups
- 13 ounces smoked Italian turkey or chicken sausage
Seasonings
- 1/2 tablespoon dried basil
- 1/2 tablespoon dried oregano
- 1/2 tablespoon dried parsley
- 1/2 tablespoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/8 teaspoon red pepper flakes optional
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/3 cup Parmesan cheese freshly grated
- 4-1/2 tablespoons olive oil
- Fresh parsley optional
- Cooked rice or quinoa or cauliflower rice, optional, for serving
Instructions
- Preheat oven to 400°F. Line a very large sheet pan (I use this 15×21 inch pan; or use 2 smaller sheet pans) with parchment paper or foil and set aside.
- It is important to prep the veggies according to directions to ensure they all cook at the same rate. Peel and thinly slice the carrots (1/8 inch thick). Wash and chop red potatoes (leave peel on). You want the pieces quite small here. (I halve the potatoes and dice each half. This yields 10–12 pieces per potato.)
- Halve the zucchini lengthwise and cut thick half-moons about 1/2 inch thick. Coarsely chop broccoli into florets. Remove stems and seeds from the peppers and chop into 1-inch pieces. Chop sausage into thick (1/2-inch) coins.
- Place all veggies and sausage on the prepared sheet pan. Drizzle the olive oil over everything. Add the seasonings: basil, oregano, parsley, garlic powder, onion powder, thyme, and optional red pepper flakes. Season with salt and pepper. With your hands, toss to coat all the veggies and sausage in the seasoning/oil mixture. Once well coated, quickly space veggies/sausage so none overlap and everything has plenty of space to roast. If everything is overlapping, cook time will be longer and veggies will steam not roast.
- Place sheet pan in the oven and roast for 15 minutes. Remove and toss/flip the veggies and sausage. Return to oven for another 10–20 minutes or until veggies are crisp-tender.
- Remove pan from oven and top, if desired, with freshly grated Parmesan and fresh chopped parsley.
- Serve as is out of the oven or on top of rice, quinoa, or cooked cauliflower rice.
Video
Notes
Storage: Leftovers keep well for 3–4 days; reheat in the microwave or in a skillet over medium heat. This dish doesn’t freeze and thaw well.
Nutrition
Serving: 1serving | Calories: 411kcal | Carbohydrates: 24g | Protein: 14g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 47mg | Sodium: 675mg | Potassium: 920mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5938IU | Vitamin C: 149mg | Calcium: 136mg | Iron: 2mg