Sheet Pan Sausages and Veggies

Close up of a spatula scooping up some roasted veggies and sausage from a sheet pan dinner.

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Sheet pan sausages and veggies is perfectly seasoned, smells divine and has minimal clean up, great for a weeknight dinner the whole family will love!

Prep Time10

Cook Time31

Total Time45

Yield: 4 servings

Ingredients

1 lb. smoked sausage, cut in ¼ inch slices
1 lb. baby creamer potatoes
2 bell peppers (red, yellow, orange or green), cut into cubes/chunks
1 small head broccoli, cut into small florets
1 pint cherry tomatoes
3 tablespoons extra virgin olive oil
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper

Instructions

Preheat oven to 400. Line two sheet pans with parchment paper for easy clean up.
Place the potatoes and sausage on one sheet pan. Place the bell peppers and broccoli on a second sheet pan.
Divide the olive oil and seasonings between the two sheet pans and toss everything well to coat in the seasonings.
Place the sheet pans in the oven and roast for 15 minutes.
Remove the peppers and broccoli sheet pan, add the tomatoes to it and mix in with the other vegetables, then return to the oven.
Continue roasting both sheet pans for another 20 minutes.
Serve hot and enjoy!

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Notes

You can use either a smoked pork or a smoked turkey sausage for this recipe.

Leftovers can be stored, once cooled, in a covered container in the refrigerator for up to 4-5 days. Reheat in the microwave or even better, reheat in the oven, toaster oven or Air Fryer to regain some crispness. Leftovers also make a great breakfast hash with a fried egg on top!

This recipe is based on two different magazine cut out recipes I found and combined.

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