Quick and Easy Sheet Pan Sausage and Vegetables Recipe
Introduction
This quick and easy sheet pan sausage and vegetables recipe is perfect for a wholesome dinner that the whole family will enjoy. Packed with flavorful sausage and a colorful mix of veggies, it’s both Whole30 approved and Paleo friendly. Simply toss everything on a sheet pan and bake for a fuss-free meal.
Ingredients
- 12 oz sausage, sliced in rounds (any kind you like)
- 3 medium yellow potatoes, cubed
- 1 cup sliced mushrooms
- 2 cups chopped bell peppers (about ½ green, ½ red, and ½ yellow)
- 2 cups halved Brussels sprouts
- 5 tablespoons olive oil
- ½ teaspoon garlic powder
- 1 tablespoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon red pepper flakes
- Salt to taste
- Crushed black pepper to taste
- ¼ cup fresh parsley, minced
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or a Silpat liner for easy cleanup.
- Step 2: Arrange the sausage slices and all the vegetables in a single layer on the prepared sheet pan.
- Step 3: Drizzle the olive oil evenly over the sausage and vegetables.
- Step 4: In a small bowl, mix together garlic powder, dried oregano, paprika, red pepper flakes, salt, and crushed black pepper. Sprinkle this seasoning blend over the sausage and vegetables.
- Step 5: Bake in the preheated oven for about 15 minutes. Then, turn the sausage slices or toss everything gently to ensure even cooking.
- Step 6: Return to the oven and bake for an additional 10 minutes, or until the sausage edges are crispy and the vegetables are tender and cooked through.
- Step 7: Remove from oven and sprinkle fresh minced parsley over the top before serving.
- Step 8: For a complete meal, serve over cauliflower rice, regular rice, couscous, or quinoa.
Tips & Variations
- Always use parchment paper or a Silpat liner on your sheet pan to prevent sticking and simplify cleanup.
- Feel free to swap the sausages and vegetables with your favorites or what’s in season.
- Experiment with different spice blends to vary the flavor profile to your liking.
- This recipe doubles easily for leftovers or to serve more people.
- Use pre-cut vegetables for an even quicker prep time.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet or microwave until heated through. This dish also works well for meal prep and can be enjoyed cold or reheated in wraps, with breakfast, or as a snack.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen vegetables for this recipe?
Yes, but be sure to thaw and drain any excess moisture from frozen vegetables before adding them to the sheet pan to avoid sogginess.
Is this recipe suitable for a paleo or Whole30 diet?
Absolutely! Using compliant sausages and avoiding any added sugars or non-compliant ingredients keeps this dish both Paleo and Whole30 approved.
Print
Quick and Easy Sheet Pan Sausage and Vegetables Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Paleo
Description
A quick and easy Whole30 approved and Paleo friendly sheet pan dinner featuring sliced sausage and a colorful medley of vegetables roasted to crispy perfection. This simple one-pan meal is perfect for busy weeknights and can be customized with your favorite sausages and veggies.
Ingredients
Sausage
- 12 oz sausage, any kind you like, sliced into rounds
Vegetables
- 3 medium yellow potatoes, cubed
- 1 cup sliced mushrooms
- 2 cups chopped bell peppers (approximately ½ green, ½ red, and ½ yellow bell peppers)
- 2 cups halved Brussels sprouts
Seasonings and Oil
- 5 tablespoons olive oil
- ½ teaspoon garlic powder
- 1 tablespoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon red pepper flakes
- Salt, to taste
- Crushed black pepper, to taste
Garnish
- ¼ cup fresh parsley, minced
Instructions
- Preheat the Oven: Preheat your oven to 400°F (204°C) to ensure it is ready for roasting once your ingredients are prepared.
- Prepare the Sheet Pan: Line a sheet pan with parchment paper or a Silpat to prevent sticking and make cleanup easy.
- Arrange Sausage and Vegetables: Place the sliced sausage and all the chopped vegetables in a single layer on the sheet pan to allow even cooking and browning.
- Add Olive Oil: Drizzle the olive oil evenly over the sausage and vegetables to help with roasting and flavor.
- Season: Combine garlic powder, dried oregano, paprika, red pepper flakes, salt, and crushed black pepper in a small bowl, then sprinkle this mixture over the sausage and vegetables for a robust flavor profile.
- Initial Bake: Bake the sausage and vegetables for 15 minutes, allowing the flavors to meld and the ingredients to start cooking through.
- Toss and Continue Baking: Turn the sausage slices or toss all ingredients together to ensure even cooking and crisp edges, then bake for an additional 10 minutes until the sausage is nicely crisped and the vegetables are tender and roasted.
- Finish and Garnish: Remove from the oven and sprinkle fresh minced parsley over the dish for a bright, fresh finishing touch.
- Serve: Serve hot over cauliflower rice, traditional rice, couscous, or quinoa for a complete and satisfying meal.
Notes
- Always use parchment paper or a Silpat lining on your sheet pan for easier cleanup and to prevent sticking.
- Feel free to customize the sausages and vegetables to your preference; playing with different spices can create exciting new flavors.
- This dish pairs well with rice, quinoa, couscous, or cauliflower rice, making it versatile for different dietary needs.
- The recipe can be doubled to serve more people or to have leftovers for the next day.
- It is excellent for meal prep as it stores well in an airtight container in the refrigerator and can be repurposed in wraps, breakfast dishes, or snacks.
- Using pre-cut vegetables can save time during preparation.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: sausage and vegetables, sheet pan dinner, sheet pan sausage and vegetables
