Sheet Pan Veggie and Sausage Bake

Name: Sheet Pan Veggie and Sausage Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb sausages, sliced; 2 cups broccoli florets; 2 cups bell peppers, sliced; 1 cup cherry tomatoes; 1 large onion, sliced; 2 tbsp olive oil; 1 tsp dried thyme; 1 tsp dried rosemary; 1/2 tsp garlic powder; Salt and pepper to taste

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 4

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If you're looking for a quick, no-fuss meal that packs in flavor and nutrition, this Sheet Pan Veggie and Sausage Bake is your answer. It’s a one-pan wonder that comes together in a flash and leaves you with minimal cleanup. Perfect for busy weeknights or when you just want something hearty and satisfying.

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Ingredients for Sheet Pan Veggie and Sausage Bake

Sausages add a savory, protein-rich element to the dish. Choose a variety you love — spicy Italian, chicken, or even a plant-based option.

Broccoli florets bring a nice crunch and are rich in vitamins. They roast beautifully, absorbing all the delicious flavors.

Bell peppers add sweetness and color, making the dish visually appealing and slightly sweet.

Cherry tomatoes burst with juiciness once roasted, adding a refreshing contrast to the other elements.

Onion slices caramelize and enhance the overall flavor with their natural sweetness.

Olive oil helps in roasting the ingredients evenly and adds a subtle flavor.

Thyme and rosemary provide an earthy aroma and depth of flavor, making the dish smell as good as it tastes.

Garlic powder brings a hint of garlic without overpowering the other flavors.

Salt and pepper to taste, ensuring everything is perfectly seasoned.

Tips & Tricks

For extra crispiness, broil for the last 2 minutes.
Cut all veggies to a similar size for even cooking.
Add a splash of balsamic vinegar before serving for a tangy twist.

Serving Suggestions

This dish pairs beautifully with a simple green salad and a slice of crusty bread. For a heartier meal, serve over quinoa or brown rice. A dollop of pesto or a sprinkle of Parmesan can add an extra burst of flavor.

Frequently Asked Questions

Can I use frozen vegetables?: Yes, just be sure to thaw and drain them well to avoid excess moisture.
What other sausages work well?: Try chorizo for a spicy kick or bratwurst for a milder flavor.
How do I store leftovers?: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.

Sheet Pan Veggie and Sausage Bake Recipe Walkthrough

Start by preheating your oven to 400°F (200°C). This ensures everything cooks evenly from the get-go.

In a large bowl, toss in your sliced sausages, broccoli florets, bell peppers, cherry tomatoes, and onion slices. You’ll want a big enough bowl to really mix everything up without making a mess.

Drizzle the olive oil over the mixture. Then, sprinkle the thyme, rosemary, garlic powder, salt, and pepper. Use your hands or a big spoon to toss everything together until each piece is well-coated with the seasoning and oil.

Spread the mixture out on a baking sheet lined with parchment paper. This not only prevents sticking but also makes cleanup a breeze.

Roast in the oven for 25-30 minutes. Halfway through, give everything a good stir to ensure even cooking. You're looking for tender veggies and sausages that are cooked through.

Once done, remove from the oven and let it cool slightly before serving. This brief rest lets the flavors settle and makes it easier to serve.

Why You'll Love This Recipe

Simple prep with just one sheet pan required.
Flexible — swap in your favorite veggies or sausages.
Balanced meal with protein, fiber, and vibrant flavors.
Minimal cleanup means more time to relax after dinner.

Ingredients

1 lb sausages, sliced

2 cups broccoli florets

2 cups bell peppers, sliced

1 cup cherry tomatoes

1 large onion, sliced

2 tbsp olive oil

1 tsp dried thyme

1 tsp dried rosemary

1/2 tsp garlic powder

Salt and pepper to taste

Step-by-step Instructions

1. Preheat oven to 400°F (200°C).

2. In a large bowl, combine the sliced sausages, broccoli florets, bell peppers, cherry tomatoes, and onion slices.

3. Drizzle olive oil over the mixture and sprinkle with thyme, rosemary, garlic powder, salt, and pepper.

4. Toss everything together until well coated.

5. Spread the mixture evenly on a baking sheet lined with parchment paper.

6. Roast in the oven for 25-30 minutes, or until the vegetables are tender and sausages are cooked through, stirring halfway.

7. Remove from oven and let cool slightly before serving.

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