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SHEET PAN SAUSAGE AND VEGETABLES centered hero view, clean and uncluttered
Joe Rooney

Sheet Pan Sausage and Vegetables Easy Weeknight Dinner

This sheet pan sausage and vegetables recipe offers a quick and simple solution for an easy dinner or a family-friendly weeknight meal. With just one pan to clean and hearty ingredients that roast to perfection, it’s a convenient sheet pan meal everyone will enjoy.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 pound fresh broccoli florets (from about 2 crowns, about 4 cups)
  • 3 cloves garlic, minced
  • 12 to 16 ounces smoked sausage, such as kielbasa, cut crosswise into 1/2-inch-thick rounds
  • 3 teaspoons chopped fresh herbs, such as thyme or oregano or rosemary or sage, divided
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 medium bell peppers, cut into 1-inch pieces (about 3 cups)
  • Grated Parmesan cheese (optional)

Method
 

  1. Set your oven temperature to 425°F.
  2. Arrange the broccoli florets, minced garlic, smoked sausage slices, and 2 teaspoons of the fresh herbs on a lined baking sheet. Drizzle everything with olive oil and sprinkle with salt and black pepper; toss well to coat evenly.
  3. Spread the mixture out so it forms a single layer and roast it in the oven for about 20 minutes until the broccoli develops a golden-brown crust.
  4. Take the sheet out and add the chopped bell peppers. Toss them with the other ingredients and spread the mixture back into an even layer.
  5. Return the pan to the oven and cook for another 15 to 20 minutes until the sausage edges crisp up and the veggies are tender.
  6. Once done, sprinkle with the remaining teaspoon of fresh herbs and add Parmesan cheese if you’d like before serving.

Notes

  • Store any leftovers in an airtight container in the fridge for up to 4 days.