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
Scale
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
