Description
A simple and flavorful sheet pan dinner made with juicy Italian sausage and colorful roasted vegetables, all caramelized to perfection in the oven.
Ingredients
Scale
- 1 pound raw Italian sausage links, sliced into thick rounds
- 2 whole red bell peppers, sliced into strips
- 2 whole zucchini, sliced into rounds
- 1 large red onion, cut into wedges
- 1 cup whole cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 425°F.
- In a large bowl, combine sliced sausage, bell peppers, zucchini, red onion, and cherry tomatoes.
- Add olive oil, garlic powder, Italian seasoning, salt, and black pepper, then toss until evenly coated.
- Lightly grease a large sheet pan or line it with parchment paper.
- Spread the mixture onto the sheet pan in a single layer without overcrowding.
- Roast for 25 minutes, flipping halfway through, until the sausage is cooked through and vegetables are tender with golden edges.
- Adjust seasoning if needed and serve hot.
Notes
- Do not overcrowd the pan to ensure proper roasting instead of steaming.
- Broil for the last 2 to 3 minutes for extra caramelization if desired.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
Keywords: sheet pan sausage and veggies, roasted sausage and vegetables, easy sheet pan dinner, sausage and peppers, one pan meal