Roasted Sausage and Vegetables Sheet Pan Dinner
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Description
This is a colorful, exciting, sheet pan sausage and vegetable dish that everyone will love. Try a mix of sausages: Italian, chorizo, Merguez, andouille, parsley, and Pecorino all work well here. Cook the sausages this way and they will come out perfect every time.
Ingredients
- 6 tablespoons extra-virgin olive oil, divided
- 6 links pork sausage (such as Isernio's®)
- 2 large baking potatoes, peeled and cut into 1/4-inch thick half-rounds
- 1 large onion, thinly sliced
- 1 yellow bell pepper, seeded and cut into 1/4-inch strips
- 1 orange bell pepper, seeded and cut into 1/4-inch strips
- 1 red bell pepper, seeded and cut into 1/4-inch strips
- 1 medium zucchini, sliced 1/4-inch thick
- 2 tablespoons chopped fresh oregano
- salt and ground black pepper to taste
Directions
- 1. Preheat the oven to 350 degrees F (175 degrees C).
- 2. Heat 1 tablespoon oil over medium heat in a large skillet. Cook sausage in the hot oil until lightly browned, about 2 minutes per side. Set aside.
- 3. Place potatoes, onion, bell peppers, zucchini, and oregano in a large bowl. Drizzle generously with remaining 5 tablespoons oil and season well with salt and pepper. Mix well. Place browned sausages and vegetable mixture on a large rimmed baking sheet or roasting pan, uncovered.
- 4. Bake in the preheated oven, stirring occasionally, until vegetables are tender and browned, about 50 minutes. Season with additional salt and pepper.
Nutrition Facts
serving: 6 servings
calories: 290.1 kcal
carbohydrates: 26.3 g
protein: 7.2 g
saturated fat: 3 g
cholesterol: 18.8 mg
sodium: 141.8 mg
fiber: 3.9 g
sugar: 3.4 g
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