Description
Skip the takeout tonight! This Easy Sheet Pan Sausage and Veggies delivers restaurant-quality flavor with just 10 minutes of prep. Toss it in the oven and your dinner practically makes itself.
Ingredients
Scale
- 1 lb (450g) Italian sausage links (sweet or hot)
- 2 medium bell peppers (any colors), cut into 1-inch pieces
- 1 large red onion, cut into 1-inch chunks
- 2 medium zucchini, sliced into half-moons
- 1 pint (10oz/285g) cherry tomatoes, halved
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Fresh herbs for garnish (parsley, basil, or rosemary)
Instructions
- Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or coat with cooking spray.
- Cut all vegetables into similarly sized pieces and place in a large mixing bowl with minced garlic.
- Drizzle vegetables with olive oil and sprinkle with Italian seasoning, paprika, red pepper flakes, salt, and pepper. Toss until evenly coated.
- Spread the seasoned vegetables on your prepared sheet pan and nestle sausage links among them.
- Roast for 15 minutes, then remove from oven and stir vegetables. If using raw sausages, flip them over.
- Return to oven and continue roasting for 10-15 more minutes until vegetables are caramelized and sausages reach 160°F (71°C) internal temperature.
- Let rest for 5 minutes before serving to allow flavors to settle.
- Garnish with fresh herbs and serve hot.