I really love this sausage and veggies dish! It’s a simple meal that comes together in no time, making it a go-to for those busy weeknight dinners. The combination of vibrant peppers and juicy sausage makes for a hearty and satisfying plate.
This recipe resolves issues like uneven cooking of vegetables and bland flavors typically found in one-pan meals, offering simplicity and deliciousness for weeknight dinners.
I’ve faced my fair share of soggy vegetables and undercooked sausage in the past. Finding that balance has been tricky, but this recipe truly shines. It handles those common issues easily, ensuring everything roasts beautifully and is packed with flavor.
What I appreciate most is how this recipe works in just about an hour from start to finish. It’s a reliable option when you want to whip up a delicious dinner without all the fuss.
If you want to try another quick meal, check out my Sausage Potato Soup that’s perfect for chilly nights!
Table of contents
Why You Will Love This Recipe
- Satisfying Meal Prep , With just 15 minutes of prep, this dish makes the weeknight hustle feel manageable, letting you focus on enjoying your time without feeling rushed.
- Flavorful Medley , The mix of sausages with a vibrant array of veggies and spices creates a colorful dish that pleases the eyes and tantalizes the taste buds, offering a satisfying depth of flavor.
- Flexible Ingredients , Use any sausage variety you love and mix in different seasonal vegetables for a meal that can change with your mood or what you have on hand, perfect for creativity in the kitchen.
- Long-Lasting Freshness , This dish stores beautifully, making leftovers a treat for the next day. Just reheat to enjoy a home-cooked feel without the extra effort.
Sausage and Veggies with Onion Recipes
- Prep Time: 15 minutes
- Cool Time:
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking and Broiling
- Diet: Low Fat
Description
A delicious sheet pan recipe featuring chicken sausage and a variety of colorful vegetables, perfect for a healthy meal.
Ingredients
- 2 pounds (907 g) baby yellow potatoes
- 1 large white onion, cut into wedges
- ½ red bell pepper, sliced
- ½ orange bell pepper, sliced
- ½ yellow bell pepper, sliced
- 1 cup (150 g) cherry tomatoes
- 6 (18 ounces / 510 g) chicken sausage links
- 6 shishito peppers
- Olive oil, to taste
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- ½ teaspoon smoked paprika
- ½ teaspoon paprika
- Chopped parsley, cilantro, or green onion, for garnish
- Optional: arugula greens for topping
Instructions
- Step 1: Preheat your oven to 400°F (204°C). This temperature is ideal for roasting vegetables tenderly and cooking sausages through.
- Step 2: In a small bowl, whisk together 1 teaspoon granulated onion, 1 teaspoon granulated garlic, ½ teaspoon smoked paprika, and ½ teaspoon paprika until thoroughly combined for an even flavor distribution.
- Step 3: Toss 2 pounds baby yellow potatoes and the wedges from 1 large white onion with olive oil, salt, black pepper, and one-third of the seasoning mix. Ensure vegetables have an even coating to avoid dry spots during roasting.
- Step 4: Arrange the sliced ½ red, ½ orange, and ½ yellow bell peppers and 1 cup cherry tomatoes evenly on top of the potatoes and onions in the sheet pan for uniform cooking.
- Step 5: Place 6 chicken sausage links over the vegetables. Brush the sausages lightly with olive oil and sprinkle the remaining seasoning mix evenly over the sausages and veggies to enhance flavor and maintain moisture during cooking.
- Step 6: Bake in the preheated oven at 400°F (204°C) for about 40 minutes. Check the potatoes for fork tenderness without being mushy, ensuring that all flavors meld well.
- Step 7: Switch the oven to broil setting. Add 6 shishito peppers to the sheet pan and broil for 4-5 minutes. Watch closely to achieve a nice char on the peppers and sausage without burning.
- Step 8: Remove from the oven. Drizzle with additional olive oil as desired and garnish with chopped parsley, cilantro, or green onions. Optionally, sprinkle arugula greens on top before serving.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 1 day, avoiding direct sunlight and heat sources.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 4 days. Reheat thoroughly before serving.
- Freezing: Place in a freezer-safe container or bag and freeze up to 3 months. Thaw overnight in the refrigerator, then reheat completely before serving.
- If sausages are not browning sufficiently, increase oven temperature by 25°F (about 15°C) halfway through cooking to improve caramelization.
- Cut potatoes into uniform 1-inch (2.5 cm) pieces for even cooking.
- To prevent burning, cover vegetables loosely with aluminum foil 20 minutes into baking if they start to burn.
- If dish seems too oily, drizzle 1-2 tablespoons (15-30 ml) lemon juice over the vegetables after cooking to brighten and cut excess fat.
- For extra crunch, broil an additional 2-3 minutes but watch carefully to avoid burning.
- Serve alongside roasted sweet potatoes or a quinoa salad for a complementary starch.
- A simple cucumber and tomato salad offers a refreshing contrast to the warm sausage and veggies.
- Leftovers can be incorporated into sausage and vegetable soups, used as a filling for wraps, or added to breakfast scrambles or frittatas for extra protein.
- Top with fresh parsley or a drizzle of balsamic glaze for brightness. A sprinkle of feta or goat cheese adds a tangy finish.
- Swap chicken sausage links with any preferred sausage variety to adjust flavor profiles.
- Change bell peppers for other seasonal vegetables like zucchini to vary texture and moisture content.
- Add fresh herbs such as thyme or rosemary to the seasoning blend for aromatic notes.
- Choose good quality sausages with herbs and spices to ensure robust flavor and good cooking integrity.
- Opt for vibrant, firm bell peppers for sweetness, texture, and color.
- Select sweet onions such as Vidalia for better caramelization and depth.
- Use fresh, firm garlic cloves rather than pre-minced for superior flavor.
- Use extra virgin olive oil for best flavor and to aid browning.
Nutrition
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
Ingredient Notes
- Sausages: Choose good quality sausages, preferably with a mix of herbs and spices. They bring bold flavor to the dish and hold up well during cooking.
- Bell peppers: Go for vibrant and firm peppers. They add a sweet crunch and color to the mix. Any color works, but a mix looks great!
- Zucchini: Pick firm zucchinis for a satisfying texture. They cook down nicely, adding moisture without being mushy.
- Onion: A sweet onion like Vidalia works best here. It caramelizes well, giving a lovely sweetness and depth of flavor to the dish.
- Garlic: Fresh garlic is key! Use cloves that are firm and plump for the best flavor. Avoid pre-minced, as it doesn’t have the same punch.
- Olive oil: A good quality extra virgin olive oil enhances the overall flavor and helps in browning the veggies, contributing to a rich finish.
- Herbs: Fresh herbs like thyme or rosemary make a significant difference. They add a fragrant aroma and fresh taste that elevates the dish.
- Sausages: Choose good quality sausages, preferably with a mix of herbs and spices. They bring bold flavor to the dish and hold up well during cooking.
- Bell peppers: Go for vibrant and firm peppers. They add a sweet crunch and color to the mix. Any color works, but a mix looks great!
- Zucchini: Pick firm zucchinis for a satisfying texture. They cook down nicely, adding moisture without being mushy.
- Onion: A sweet onion like Vidalia works best here. It caramelizes well, giving a lovely sweetness and depth of flavor to the dish.
- Garlic: Fresh garlic is key! Use cloves that are firm and plump for the best flavor. Avoid pre-minced, as it doesn’t have the same punch.
- Olive oil: A good quality extra virgin olive oil enhances the overall flavor and helps in browning the veggies, contributing to a rich finish.
- Herbs: Fresh herbs like thyme or rosemary make a significant difference. They add a fragrant aroma and fresh taste that elevates the dish.
Recipe Tips
- If your sausage isn’t browning nicely, increase the oven temperature by 25 degrees Fahrenheit halfway through cooking to enhance the caramelization effect.
- For unevenly cooked potatoes, cut them into uniform pieces, around 1 inch in size, to promote even cooking throughout the baking process.
- If the veggies start to burn, cover them loosely with aluminum foil 20 minutes into the baking to shield them from direct heat while allowing the dish to cook through.
- When your dish is too oily, drizzle 1-2 tablespoons of lemon juice over the veggies after cooking for a bright, fresh flavor that cuts through excess fat.
- For those who prefer a bit more crunch, broil for an additional 2-3 minutes at the end, but keep a close eye to prevent burning.
Serving Suggestions
Serve with roasted sweet potatoes or a side of quinoa salad for a complementary starch. A simple cucumber and tomato salad pairs nicely for a refreshing bite alongside sausage and veggies.
Use to make a hearty sausage and vegetable soup or add it to a wrap for easy lunches. You can incorporate leftovers in a breakfast scramble with eggs or a frittata for a protein boost.
Top with fresh parsley or a drizzle of balsamic glaze to add brightness. A sprinkle of feta or goat cheese adds a tangy note to each bite.
Recipe variations
- You can use chicken sausage links totaling 18 ounces or swap with turkey sausage for a leaner protein option in this sausage and veggies sheet pan dish.
- Add 1 teaspoon each of granulated onion and granulated garlic with ½ teaspoon smoked paprika plus ½ teaspoon regular paprika for the seasoning blend that flavors this dish well.
- Either fresh baby yellow potatoes or fingerling potatoes from Fingerling Potatoes can be used to provide a hearty vegetable base in this meal.
- If using this recipe for six servings, double the vegetables to 4 pounds of potatoes and increase seasoning twofold while baking on multiple sheet pans for even cooking.
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How to Store?
To keep your sausage and veggies fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container at room temperature up to 1 day. Keep away from direct sunlight and heat sources.
Refrigeration: Store in an airtight container in the refrigerator for up to 4 days. Reheat thoroughly before serving.
Freezing: Use a freezer-safe container or freezer bag. Freeze up to 3 months. Thaw overnight in the refrigerator, then reheat completely.
Other Recipes You’ll Love
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