Description
A delicious and easy-to-make sheet pan meal featuring smoked sausage and a colorful medley of roasted vegetables seasoned with herbs and spices. Perfect for a quick weeknight dinner that’s both hearty and packed with flavor.
Ingredients
Scale
Vegetables
- 2 cups diced baby red potato
- 3 cups green beans (trimmed and halved)
- 1 large head of broccoli (approximately 2 cups florets)
- 1 1/2 cups chopped bell peppers (2 large or 6 to 7 mini sweet bell peppers)
Protein
- 13 ounces smoked sausage, sliced into 1/2-inch thick coins
Seasonings and Oil
- 6 tablespoons olive oil
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- Salt and pepper to taste (start with 1/2 teaspoon salt and 1/4 teaspoon pepper)
Optional Serving
- Cooked quinoa or rice
- Freshly grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Prepare: Preheat the oven to 400°F (200°C). Line a very large sheet pan (approximately 15×21 inches) or two smaller sheet pans with parchment paper to prevent sticking and for easy cleanup.
- Prep Vegetables: Wash and chop the vegetables according to directions to ensure even cooking. Dice the baby red potatoes into small pieces (about 10–12 pieces per potato), trim and halve green beans, chop broccoli into florets, and cut bell peppers into 1-inch pieces. Slice the smoked sausage into thick 1/2-inch coins.
- Combine Ingredients: Spread all the prepared vegetables and sausage evenly on the lined sheet pan(s). Pour the olive oil and sprinkle all the seasonings including red pepper flakes (if using), paprika, garlic powder, dried oregano, dried parsley, salt, and pepper over the mixture.
- Toss and Arrange: Using your hands or a spoon, toss everything together thoroughly to coat all ingredients evenly with oil and seasonings. Arrange the mixture so it’s spread out with no overlapping or crowding to ensure roasting rather than steaming.
- Roast First Stage: Place the sheet pan in the preheated oven and bake for 15 minutes. This starts the roasting process and partially cooks the potatoes and sausage.
- Toss Again: Remove the sheet pan from the oven. Using a spatula or spoon, flip and stir the vegetables and sausage pieces to promote even cooking and browning.
- Roast Second Stage: Return the pan to the oven and roast for an additional 10 to 15 minutes, or until the vegetables are crisp-tender and sausage is browned to your liking.
- Finish and Serve: If desired, immediately sprinkle freshly grated Parmesan cheese and fresh parsley over the hot veggies and sausage. Serve warm, optionally over cooked quinoa or rice for a fuller meal. Enjoy immediately for the best texture and flavor.
Notes
- For heat lovers, include the optional red pepper flakes; omit if you prefer a milder dish.
- You can substitute smoked sausage with your favorite variety such as kielbasa or andouille.
- Serving over cooked quinoa or rice makes this a more filling, balanced meal.
- Make sure to space out the vegetables well on the pan to avoid steaming and ensure proper roasting.
- Fresh Parmesan and parsley add a nice finishing touch, but the dish is flavorful even without them.
