Sheet Pan Sausage and Roasted Vegetables
A customizable, nutritious, and family-friendly weeknight dinner featuring roasted sausage and vegetables all cooked on one Sheet Pan Sausage and Roasted Vegetables
Ingredients
- 4 sausages Italian, chicken, or your choice
- 2 cups chopped sweet potatoes
- 1 cup broccoli florets
- 1 bell pepper sliced
- 1 red onion cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- Optional: garlic cloves balsamic vinegar, lemon juice
Instructions
- Preparation
- Preheat your oven to 425°F (220°C).
- Line a large rimmed baking sheet with parchment paper or foil for easier cleanup.
- Wash and chop all vegetables into similar-sized pieces (approximately 1-inch) to ensure even cooking.
- Season and Arrange
- Place chopped vegetables in a large bowl.
- Drizzle with 2-3 tablespoons olive oil.
- Add 1-2 teaspoons of dried herbs, 1 teaspoon salt, and ½ teaspoon black pepper.
- Toss until vegetables are evenly coated.
- Spread vegetables in a single layer on the prepared sheet pan.
- Nestle sausages among the vegetables, ensuring everything has some space for proper air circulation.
- Roast
- Place the sheet pan in the preheated oven.
- Roast for 20 minutes, then remove and flip sausages and stir vegetables.
- Return to oven and roast for another 15-20 minutes, until sausages reach an internal temperature of 160°F (71°C) and vegetables are tender with caramelized edges.