One pan recipes are fast, simple and so convenient! This One Pan Smoked Sausage and Vegetables recipe is made with fresh vegetables and sausage in a sheet pan with a lemon herb marinade. 10 minute prep time!
One pan dinners, like this Easy Balsamic Roasted Chicken Sheet Pan Supper are perfect for busy weeknight. Most of my sheet pan dinners are chicken based. So I decided to switch things up a bit and try a smoked sausage based sheet pan dinner.
So about this One Pan Smoked Sausage and Vegetables.
One Pan Dinner!!
Do I need to say more? Probably not, but I will!
List start with how HEALTHY this One Pan Smoked Sausage and Vegetables dish is! In this recipe I use:
- Smoked Chicken Sausage
- Red Potatoes
- Red Pepper
- Green Pepper
- Orange Pepper
- Red Onion
- Green Beans
What do all those ingredients have in common? FRESH, HEALTHY, full of nutrition and vitamins….oh and fiber! So much fiber! Ok…now let me introduce you to this marinade.
Oh marinades I can’t live without….this is on that list! Gosh, I hope I’m not the only one who has a list. So good! Zesty flavor…guys we’re talking:
- Olive oil
- Smoked Paprika
- Garlic Powder
- Fresh lemon juice and zest
- Dried Oregano
- Fresh Parsley
- White Wine Vinegar
Let’s Make This! – One Pan Smoked Sausage and Vegetables
Here’s what we are going to do first. We’re going to chop all those fresh veggies into bite-size pieces and toss them in a colander.
After all your fresh veggies are cut, rinse them well. Look at all that color! That’s NUTRITION right there! Can you handle all this freshness? This is going to be a powerhouse of a healthy dish! Get ready!
Next, you’re going to cut the sausage into coin shaped bite-sized pieces. Stay with me here because I’m going to talk about the different types of sausages you can use in this recipe below. TONS of options!
From there, whip up that marinade I talked about earlier and throw all the veggies, sausage and marinade into a gallon size Ziplock baggie. Seal it tight. Let is marinate in the refrigerator for at least 15 minutes.
After the smoked sausage and veggies are finished marinating, line a cookie sheet or metal pan with aluminum foil (or use as silipat) and spread evenly. Now, it’s time to pop this One Pan Smoked Sausage and Vegetables into the oven to cook. Looks delish, huh? Is your mouth watering yet?
Let the sausage and veggies bake in the oven for 30 minutes, stirring once about 15 minutes into the cooking time. After 30 minutes, you’re done and ready to eat!
One Pan Smoked Sausage and Vegetables – Versatility
Let’s talk about the different ways to eat this One Pan Smoked Sausage and Vegetables meal.
- On my low carb days, I eat it straight out of the pan…well, not really. I do grab a bowl or a plate (ok, sometimes).
- On my busy days where I need a little more energy, I eat my One Pan Smoked Sausage and Vegetables with either rice or quinoa. I make 2 really different yummy rice recipes that you MUST try pairing with this dish. My Ono Rice is a traditional family recipe you don’t want to miss! But if you’re kinda in a hurry…you can make my Instant Pot Rice recipe. SOMETIMES…I feel like mashed potatoes with this dish. Quinoa is also super delish. You choose!
Tips and Ideas For Making One Pan Smoked Sausage and Vegetables
Again…this recipe is VERSATILE! Let me tell you what I mean:
- Vegetables – Picky about your vegetables? No problem! Use your favorite vegetables in this recipe. Use SEASONAL vegetables in this dish! It’s AMAZING with eggplant! Oh, and leave the peeling on the potatoes. That’s where all the nutrients are!
- Marinade – I recommend letting the fresh vegetables and sausage marinade overnight, but if you don’t have that kind of time, try letting it marinate for 1 hour. If that’s not doable, 15 minutes will do. Just remember…the longer the marinade process, the more flavorful your dish will be!
- Sausage – This is where it gets fun. There are SO many types of sausage you can use!! Typically, I use Hillshire Farm Chicken Smoked Sausage Roasted Garlic flavor. And no, this isn’t a sponsored post. I just REALLY like their sausage! It’s lower in fat. And it’s chicken. However, there are days when I want more fat in my diet, so I’ll use a pork sausage on those days. I really like Johnsonville New Orlean’s Style Smoked Sausage. It adds a bit of spice to my day! You get what I’m sayin though…lots of options here for you!
- Freezer Meal – Sometimes I like to double this recipe so I can freeze a batch. Note that I always make my marinade fresh…I just freeze my veggies and sausage. When you’re ready to pull this out of the freezer, let it sit out for an hour to thaw and then whip up your marinade. From there, throw the marinade in the Ziplock baggie and throw it in the refrigerator and let it marinate.
- Meal Prep – This is the PERFECT recipe for meal prep! This makes the best lunch and it’s so good the next day! Add in your rice/quinoa, veggies and sausage and you have a perfectly balanced meal!
There you have it! So delish…did I say that yet?! Enjoy this gluten free yumminess! Now I’m off to enjoy watching my daughter dance at Universal Studios!
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One Pan Smoked Sausage and Vegetables
One Pan Ingredients
- 1 Package Smoked Sausage (I use Hillshire Farm Chicken Smoked Sausage Roasted Garlic)
- 2-3 Red Potatoes, unpeeled
- 1/4 Pound Fresh Green Beans, trim the ends
- 1 cup Fresh Broccoli
- 1/2 Red Pepper
- 1/2 Orange Pepper
- 1/2 Green Pepper
- 8 Stalks Asparagus, trim the ends
- 1/2 cup Mushrooms, sliced
- 1/2 Red Onion, thinly sliced
- Preheat oven to 400 degrees F.
- Combine all marinade ingredients and mix together in a small bowl. Set aside.
- Chop all vegetables into bite size pieces and rinse well.
- Cut smoked sausage into coin shaped bite-size pieces.
- Toss sausage, chopped vegetables and marinade into a gallon sized Ziplock bag and seal. Shake the Ziplock bag to ensure all ingredients are well covered.
- Place the Ziplock bag in refrigerator and let marinate for at least 15 minutes, up to 24 hours.
- Line a large cookie sheet or pan with aluminum foil (or use a flexipan). When the ingredients are done marinating, pour the contents from the Ziplock bag onto the pan. Spread evenly.
- Bake for 15 minutes, pull pan out of oven and stir, then finish cooking for 15 more minutes. (Total 30 minutes cooking time)
- Serve with quinoa, rice, mashed potatoes.
- Top this recipe off with fresh grated Parmesan cheese.
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