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Thomas Baker

Sheet Pan Sausage and Vegetables Easy Weeknight Dinner

This sheet pan sausage and vegetables recipe makes a delicious and easy dinner that's perfect for any weeknight meal. With simple preparation and wholesome ingredients, it's a one pan meal the whole family will enjoy. A great choice for a family dinner that's both hearty and fuss-free.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 350
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, oregano, rosemary, and 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. Preheat your oven to 425°F.
  2. Combine the broccoli florets, minced garlic, smoked sausage slices, and two teaspoons of the chopped herbs in a large rimmed baking sheet. Drizzle with olive oil, sprinkle kosher salt and freshly ground black pepper, then mix well to coat everything.
  3. Arrange the mixture evenly across the pan and roast in the oven until the broccoli starts to develop a golden color, about 20 minutes.
  4. Next, add the chopped bell peppers to the pan, stir them in gently, and spread the ingredients out evenly again.
  5. Place the pan back in the oven and continue roasting until the sausage is nicely browned and all the vegetables are tender, which should take another 15 to 20 minutes.
  6. When ready, sprinkle the remaining teaspoon of herbs over the dish and add grated Parmesan cheese, if desired, before serving.

Notes

  • Store leftover sausage and vegetables in an airtight container in the refrigerator for up to 4 days.