Sheet Pan Sausage and Vegetables
Sheet pan dinners are fast, simple and so convenient! This sheet pan sausage and vegetables recipe is made with broccoli, asparagus, red peppers, and potatoes in a sheet pan with a mouthwatering lemon herb marinade.
Servings: 6 people
Calories: 318kcal
Equipment
- 1 sheet pan
- Parchment paper or aluminum foil
Ingredients
Marinade Ingredients
- 5 Tablespoons extra-virgin olive oil
- 2 Tablespoons lemon juice, freshly squeezed, half a lemon
- 1 teaspoon white wine vinegar
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 Tablespoon dried oregano
- 1 Tablespoon fresh parsley
- ¼ teaspoon salt
- ¼ teaspoon pepper
- zest of 1 lemon
One Pan Ingredients
- 1 packaged smoked sausage
- 2-3 red potatoes, unpeeled
- ¼ lb fresh green beans, trim the ends
- 1 cup fresh broccoli, chopped
- ½ red pepper
- ½ orange pepper
- ½ green pepper
- 8 Stalks asparagus, trim the ends
- ½ cup mushrooms, sliced
- ½ red onion, thinly sliced
Instructions
- Preheat the oven to 400°F.
- Combine all the marinade ingredients and mix together in a small bowl. Set aside.
- Chop all the vegetables into bite-size pieces and rinse well.
- Cut smoked sausage into coin shaped bite-size pieces.
- Then put the sausage, chopped vegetables, and marinade into a gallon sized plastic bag and seal. Shake the plastic bag to ensure all ingredients are well covered.
- Place the plastic bag in the refrigerator and let marinate for at least 15 minutes, up to 24 hours.
- Line a large cookie sheet or pan with aluminum foil or parchment paper. When the ingredients are done marinating, pour the contents from the sealable plastic 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 immediately with a side of rice, quinoa, or mashed potatoes.
Notes
-
- Swap out the vegetable for what you have in the kitchen or based on your preference. Zucchini, sweet potatoes, cauliflower, cherry tomatoes, brussels sprouts, carrots, eggplant, or butternut squash all work well.
- Avoid overcrowding the pan. Give the vegetables and sausage a little space to help them roast evenly.
- Make clean-up easy by lining the pan in foil or parchment paper.
- Don't over-stir. I like to leave the pan alone for 15-20 minutes before taking it out, stirring, and continuing to roast. The limited stirring helps everything brown nicely.
- Make it spicy with the addition of cajun seasoning, cayenne pepper, or sliced jalapeño peppers.
- Replace the sausage with another protein like chicken thighs, steak bites, or shrimp.
- To make this an easy and convenient freezer meal, prepare your veggies and sausage, then freeze them in a freezer-safe container for up to 3-4 months. When you're ready, pull the sausage and veggies out of the freezer and let them sit out for an hour to thaw while you prep the marinade. Add the marinade to the bag of sausage and veggies and let it marinate before roasting as directed.
Nutrition
Calories: 318kcal | Carbohydrates: 38g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 258mg | Potassium: 1447mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1980IU | Vitamin C: 152.9mg | Calcium: 87mg | Iron: 3.4mg