If you’re looking for a quick no-fuss dinner, then sheet pan sausage and vegetables is just what you need. Toss everything with seasonings and a simple dressing, transfer to a sheet pan, then roast. How easy is that?
Let’s face it, we’re all busy. But just because we're busy doesn’t mean we can have an incredible meal. Sheet pan sausage and vegetables can be prepared while your oven is preheating. It’s everything you need for a good meal all in one pan making it the perfect weeknight dinner.
THE VEGETABLES IN SHEET PAN SAUSAGE AND VEGETABLES
What are the vegetables? Peppers, onions, potatoes, and loads of smashed garlic.
All you have to do is cut the peppers into strips, slice an onion, cut small red potatoes, and transfer them onto a baking sheet. You don’t even have to peel the potatoes.
The seasonings should already be in your pantry. We're talking kosher salt (or sea salt) pepper, oregano, and crushed red pepper.
Slice the vegetables and put them in a bowl. Yes, you can do this on the baking sheet but it's easier to mix it all in the bowl. Sprinkle the seasoning over them and toss.
The vinaigrette consists of extra virgin olive oil, red wine vinegar, and Dijon mustard. Whisk it together in the measuring cup and pour it all over the vegetables. Toss again and transfer onto a baking sheet.
I like to slice the sausages into thirds. You can half them if they aren't that long. The sausages I buy come from a farm and they tend to be long. Besides, I think the presentation is better when you grab a few pieces of sausages rather than one huge long one.
I mean that's up to you. If you rather your sausages long instead of short, by all means.
Ok, I'm trying to be good here. There are so many things I can say!
Now place the sheet pan into the oven. The oven does all the work for you. Toss halfway through roasting and you're done.
IF I CAN COOK, YOU CAN TOO!
It kills me when people say they can’t cook. I always reply with, it’s not that you can’t cook, it’s that you don’t want to cook. This simple sheet pan sausage, potatoes, peppers, and onions is not only super easy but delicious as well. Leftovers can make a breakfast or lunch.
This is also a great meal to get the kids cooking. Get them involved and make them part of the meal preparation.
I started cooking very young and loved to contribute. It also made me want to try new things. I’ve included my kids when I cooked since they were toddlers and they now cook with confidence. If they can make this dish, you can too!
If you have leftovers, they make a great breakfast or lunch served with eggs. You can even toss some greens and coat them with the delicious dressing. I'm telling you, it's GOOD!
Wait until you try a bite of the smashed garlic with a bite of sausage. You are going to love this meal.
Life is too short for mediocre food.
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SHEET PAN SAUSAGE AND VEGETABLES
PRINT PIN SAVEEquipment Used
Ingredients
- 1 pound small red potatoes quartered See NOTES
- 1 pound red or sweet onions sliced
- 2 bell peppers red, orange, green or yellow, seeded and cut into strips
- 12 garlic cloves peeled and smashed
- 1 teaspoon dried oregano
- Kosher salt to taste
- Pepper to taste
- ¼ teaspoon crushed red pepper
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon Dijon mustard
- 2 pounds Italian sausages cut in thirds
Instructions
- Preheat oven 425℉.
- In a large bowl, add the potatoes, onions, peppers, and garlic and sprinkle with oregano, salt, pepper, and crushed red pepper. Toss to coat.
- In a 2-cup measure, mix the olive oil, red wine vinegar, and mustard. Mix with a fork or whisk, then add the dressing to the bowl and toss to thoroughly combine. It's easier to do this in a bowl, but you can combine everything on the baking sheet. Taste and adjust for salt and pepper.
- Transfer bowl ingredients onto a baking sheet pan and spread them out.
- Arrange the sausages on top of the vegetables. This will allow the vegetables to brown on the bottom and the sausages to brown on top and get all the juices from the sausages.
- Roast in the oven for 25 minutes. Turn sausages over and mix vegetables to allow for even cooking and browning.
- Roast for another 20 - 25 minutes.
- If you want more of a golden color, broil for a few minutes. Keep an eye on it. I broil with the rack one level up from the middle of the oven which allows everything to broil evenly. It's not too close to the broiler.
- There will be some dressing leftover on the baking sheet. You can use it to toss with some greens for a delicious salad.
Notes
Nutritional Information
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.
Did you make this recipe? Let me know!