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One Pan Italian Sausage and Veggies

Ingredients

Carrots
 2 large Carrots
1 and 1/2 cups
Red Potatoes
 2 small Red Potatoes
2 cups
Zucchini
 1 small-medium Zucchini
2 cups
Red Peppers
 2 Red Peppers
2 cups
Head Broccoli
 1 Head Broccoli
1 and 1/2 cups
Smoked Italian Turkey Or Chicken Sausage
 13 oz Smoked Italian Turkey Or Chicken Sausage
Dried Basil, Dried Oregano, Dried Parsley, Garlic Powder
 0.5 tablespoon Dried Basil, Dried Oregano, Dried Parsley, Garlic Powder
1/2 tablespoon EACH
Onion Powder, Dried Thyme
 0.5 teaspoon Onion Powder, Dried Thyme
1/2 teaspoon EACH
Red Pepper Flakes
 0.125 teaspoon Red Pepper Flakes
optional
Fine Sea Salt & Freshly Cracked Pepper
 Fine Sea Salt & Freshly Cracked Pepper
Parmesan Cheese
 0.33 cup Parmesan Cheese
freshly grated
Olive Oil
 4.5 tablespoons Olive Oil
Fresh Parsley
 Fresh Parsley
Optional
Cooked Quinoa/rice/cauliflower Rice
 Cooked Quinoa/rice/cauliflower Rice
Optional: serve over

One Pan Italian Sausage and Veggies

Chelsea's Messy Apron (Chelsea Lords)

ServesPrepCookTotalShares
625 min30 min55 min5

One-Pan Italian Sausage and Veggies is loaded with delicious and good-for-you ingredients. Roast smoked sausage with zucchini, carrots, red peppers, potatoes, broccoli and an Italian-inspired seasoning blend. Top with some Parmesan cheese and herbs for a filling, simple and nutritious meal.

dinner
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Recommended Equipment

Measuring cup

Measuring cup

Measuring spoons

Measuring spoons

Knife

Knife

Sheet pan

Sheet pan

Oven

Oven

Parchment paper

Parchment paper

Grater

Grater

Cutting board

Cutting board

Peeler

Peeler

Instructions

PREP: Preheat the oven to 400 degrees F. Line a very large pan (I use this 15×21 inch pan)(or use 2 smaller sheet pans) with parchment paper or foil and set aside.
PREP VEGGIES: It is important to prep the veggies according to directions to ensure they all cook at the same rate. Peel and thinly slice the carrots (1/8th inch thick). Wash and chop the red potatoes (leave the peel on). You want the pieces quite small here. (I halve the potatoes and then dice each half. This yields a total of 10-12 pieces per potato)
  • 2 large Carrots
    1 and 1/2 cups
  • 2 small Red Potatoes
    2 cups
PREP VEGGIES CONT.: Halve the zucchini lengthwise and then cut thick half-moons about 1/2 inch thick. Coarsely chop the broccoli into florets. Remove the stems and seeds from the peppers and chop into 1-inch pieces. Chop the sausage into thick (1/2-inch) coins.
  • 1 small-medium Zucchini
    2 cups
  • 2 Red Peppers
    2 cups
  • 1 Head Broccoli
    1 and 1/2 cups
  • 13 oz Smoked Italian Turkey Or Chicken Sausage
SEASON: Place all the veggies and sausage on the prepared sheet pan. Drizzle the olive oil over everything. Add the seasonings right on top: the basil, oregano, parsley, garlic powder, onion powder, thyme, and optional red pepper flakes. Season to taste with salt and pepper (I use about 1/8 teaspoon pepper and 1/2 teaspoon salt). With your hands, toss to coat all the veggies and sausage in the seasoning/oil mixture. Once well coated, quickly space the veggies/sausage so none are overlapping and everything has plenty of space to roast. If everything is overlapping, cook time will be longer and veggies will steam not roast.
  • 0.5 tablespoon Dried Basil, Dried Oregano, Dried Parsley, Garlic Powder
    1/2 tablespoon EACH
  • 0.5 teaspoon Onion Powder, Dried Thyme
    1/2 teaspoon EACH
  • 0.125 teaspoon Red Pepper Flakes
    optional
  • Fine Sea Salt & Freshly Cracked Pepper
  • 4.5 tablespoons Olive Oil
BAKE: Place sheet pan in the oven and roast for 15 minutes. Remove and toss/flip the veggies and sausage. Return to the oven for another 10-20 minutes or until veggies are crisp-tender.
TOP: Remove pan from the oven and top, if desired, with freshly grated Parmesan cheese and fresh chopped parsley.
  • 0.33 cup Parmesan Cheese
    freshly grated
  • Fresh Parsley
    Optional
SERVE: Serve as is out of the oven or on top of rice, quinoa, or cooked cauliflower rice.
  • Cooked Quinoa/rice/cauliflower Rice
    Optional: serve over
One Pan Italian Sausage and Veggies

One Pan Italian Sausage and Veggies

Chelsea's Messy Apron (Chelsea Lords)

ServesPrepCookTotalShares
625 min30 min55 min5

One-Pan Italian Sausage and Veggies is loaded with delicious and good-for-you ingredients. Roast smoked sausage with zucchini, carrots, red peppers, potatoes, broccoli and an Italian-inspired seasoning blend. Top with some Parmesan cheese and herbs for a filling, simple and nutritious meal.

dinner
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue

Recommended Equipment

Measuring cup

Measuring cup

Measuring spoons

Measuring spoons

Knife

Knife

Sheet pan

Sheet pan

Oven

Oven

Parchment paper

Parchment paper

Grater

Grater

Cutting board

Cutting board

Peeler

Peeler

Ingredients

Carrots
 2 large Carrots
1 and 1/2 cups
Red Potatoes
 2 small Red Potatoes
2 cups
Zucchini
 1 small-medium Zucchini
2 cups
Red Peppers
 2 Red Peppers
2 cups
Head Broccoli
 1 Head Broccoli
1 and 1/2 cups
Smoked Italian Turkey Or Chicken Sausage
 13 oz Smoked Italian Turkey Or Chicken Sausage
Dried Basil, Dried Oregano, Dried Parsley, Garlic Powder
 0.5 tablespoon Dried Basil, Dried Oregano, Dried Parsley, Garlic Powder
1/2 tablespoon EACH
Onion Powder, Dried Thyme
 0.5 teaspoon Onion Powder, Dried Thyme
1/2 teaspoon EACH
Red Pepper Flakes
 0.125 teaspoon Red Pepper Flakes
optional
Fine Sea Salt & Freshly Cracked Pepper
 Fine Sea Salt & Freshly Cracked Pepper
Parmesan Cheese
 0.33 cup Parmesan Cheese
freshly grated
Olive Oil
 4.5 tablespoons Olive Oil
Fresh Parsley
 Fresh Parsley
Optional
Cooked Quinoa/rice/cauliflower Rice
 Cooked Quinoa/rice/cauliflower Rice
Optional: serve over

Instructions

PREP: Preheat the oven to 400 degrees F. Line a very large pan (I use this 15×21 inch pan)(or use 2 smaller sheet pans) with parchment paper or foil and set aside.
PREP VEGGIES: It is important to prep the veggies according to directions to ensure they all cook at the same rate. Peel and thinly slice the carrots (1/8th inch thick). Wash and chop the red potatoes (leave the peel on). You want the pieces quite small here. (I halve the potatoes and then dice each half. This yields a total of 10-12 pieces per potato)
  • 2 large Carrots
    1 and 1/2 cups
  • 2 small Red Potatoes
    2 cups
PREP VEGGIES CONT.: Halve the zucchini lengthwise and then cut thick half-moons about 1/2 inch thick. Coarsely chop the broccoli into florets. Remove the stems and seeds from the peppers and chop into 1-inch pieces. Chop the sausage into thick (1/2-inch) coins.
  • 1 small-medium Zucchini
    2 cups
  • 2 Red Peppers
    2 cups
  • 1 Head Broccoli
    1 and 1/2 cups
  • 13 oz Smoked Italian Turkey Or Chicken Sausage
SEASON: Place all the veggies and sausage on the prepared sheet pan. Drizzle the olive oil over everything. Add the seasonings right on top: the basil, oregano, parsley, garlic powder, onion powder, thyme, and optional red pepper flakes. Season to taste with salt and pepper (I use about 1/8 teaspoon pepper and 1/2 teaspoon salt). With your hands, toss to coat all the veggies and sausage in the seasoning/oil mixture. Once well coated, quickly space the veggies/sausage so none are overlapping and everything has plenty of space to roast. If everything is overlapping, cook time will be longer and veggies will steam not roast.
  • 0.5 tablespoon Dried Basil, Dried Oregano, Dried Parsley, Garlic Powder
    1/2 tablespoon EACH
  • 0.5 teaspoon Onion Powder, Dried Thyme
    1/2 teaspoon EACH
  • 0.125 teaspoon Red Pepper Flakes
    optional
  • Fine Sea Salt & Freshly Cracked Pepper
  • 4.5 tablespoons Olive Oil
BAKE: Place sheet pan in the oven and roast for 15 minutes. Remove and toss/flip the veggies and sausage. Return to the oven for another 10-20 minutes or until veggies are crisp-tender.
TOP: Remove pan from the oven and top, if desired, with freshly grated Parmesan cheese and fresh chopped parsley.
  • 0.33 cup Parmesan Cheese
    freshly grated
  • Fresh Parsley
    Optional
SERVE: Serve as is out of the oven or on top of rice, quinoa, or cooked cauliflower rice.
  • Cooked Quinoa/rice/cauliflower Rice
    Optional: serve over