Can I use different types of potatoes?

Absolutely! Yukon golds work beautifully, and even russet potatoes can be used - just be aware they may break down a bit more during roasting. Sweet potatoes are also a delicious alternative that add a different flavor dimension to the dish.

What type of smoked sausage works best?

Any smoked sausage will work well here - kielbasa, andouille, or even chicken sausage. The key is finding one with flavors your family enjoys. Turkey or chicken sausage will make the dish lighter, while a traditional pork sausage provides richer flavor.

How do I prevent my vegetables from getting soggy?

The key is high heat, proper spacing on the pan, and not overcooking. Make sure your vegetables are dry before tossing with oil, and don't crowd the pan. Vegetables with high water content like zucchini will naturally release some moisture, but proper roasting should still give you good texture.

Can I prepare this for meal prep?

Definitely! This dish reheats beautifully and can be divided into meal prep containers for easy lunches or dinners throughout the week. For best results, reheat in an oven or toaster oven rather than a microwave if possible.

Sheet Pan Sausage and Veggies Recipe

Description

This easy and delicious sheet pan recipe combines flavorful smoked sausage with vibrant, roasted vegetables for a perfectly balanced meal. Perfect for busy weeknights, it’s quick to prepare, packed with nutrition, and easy to clean up. Enjoy it as a hearty main dish that’s sure to satisfy the whole family.

Ingredients

Units Scale

Vegetables and Sausage

1 1/2 pounds red baby potatoes, unpeeled
14 ounces smoked sausage
2 medium zucchini
1 medium red onion
1 medium red bell pepper

Seasoning

1/4 cup olive oil
1 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika

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Instructions

Preheat the Oven
Preheat your oven to 400°F (200°C). To prepare for easy cleanup, line a 13×18-inch baking sheet with foil or parchment paper and lightly grease it with nonstick cooking spray.
Prepare the Potatoes
Wash and chop the unpeeled red baby potatoes into 1/2-inch cubes. Place the chopped potatoes in a large mixing bowl.
Chop the Sausage and Vegetables
Slice the smoked sausage and zucchini into 1/2-inch coins. Chop the red onion and red bell pepper into 1-inch chunks. Add all these ingredients to the bowl with the potatoes.
Make the Seasoning Mix
In a small bowl, combine olive oil, salt, black pepper, garlic powder, onion powder, and paprika. Stir the mixture until the seasonings are well blended.
Toss Ingredients
Pour the seasoning mixture over the sausage and vegetables. Toss everything together thoroughly to ensure even coating of all ingredients.
Spread on the Baking Sheet
Spread the seasoned sausage and vegetables in a single, even layer on the prepared baking sheet. Drizzle any leftover oil mixture over the top for extra flavor.
Bake and Stir
Place the baking sheet in the preheated oven and bake for 15 minutes. Carefully remove the sheet and stir the sausage and vegetables with a large spoon or spatula to promote even cooking. Return the baking sheet to the oven and bake for an additional 15 minutes, or until the vegetables are browned and fork-tender.
Serve and Enjoy
Remove the pan from the oven, let it cool slightly, and serve hot. Enjoy this one-pan meal with your favorite dipping sauce or a side of crusty bread, if desired.

Notes

For added flavor, sprinkle some grated Parmesan cheese over the sausage and vegetables right before serving.
Swap out vegetables based on the season or your preference—broccoli, carrots, or brussels sprouts make excellent substitutes.
For an extra kick, add a pinch of red chili flakes to the seasoning mix.
This dish is a great make-ahead option; simply chop the vegetables and sausage the night before, store them in an airtight container, and add the seasoning just before baking.

Nutrition

Serving Size: 1/4 recipe
Calories: 320
Sugar: 6g
Sodium: 900mg
Fat: 20g
Saturated Fat: 17g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 15g
Cholesterol: 40mg