Description
A quick and nutritious Sausage and Vegetable Sheet Pan Dinner that minimizes cleanup, combining hearty sausage with a colorful mix of vegetables for a delicious and visually appealing meal.
Ingredients
- 1 pound sausage (Italian, chicken, or turkey)
- 2 cups bell peppers (red, yellow, green), sliced
- 1 medium red onion, sliced
- 2 cups zucchini, sliced
- 1 cup cherry tomatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (optional garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the sausage and vegetables into uniform sizes.
- In a large bowl, combine the sausage and vegetables. Drizzle with olive oil and sprinkle with garlic powder, Italian seasoning, salt, and pepper. Toss to coat evenly.
- Spread the mixture in a single layer on a large baking sheet lined with parchment paper.
- Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and sausage is browned.
- Garnish with fresh parsley if desired. Serve hot.
Notes
- For a vegetarian option, use plant-based sausage.
- Feel free to substitute or add other vegetables like asparagus, carrots, or broccoli.
- Avocado oil or melted coconut oil can be used instead of olive oil.
- Serve with crusty bread or over rice for a complete meal.
- To reduce sodium, choose low-sodium sausage and seasonings.
- Add kale or spinach to increase fiber and nutrient content.
- Serve with quinoa or brown rice for added whole grains.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sheet Pan Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 65mg
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