Description
One-Pan Roasted Sausage & Veggie Bake saves dinner! Simple prep, minimal cleanup, hearty flavors. Perfect for busy evenings, real home cooking.
Ingredients
Scale
- Main Ingredients:
- 1 lb Italian Sausage (sweet or spicy, links or bulk)
- 2 large Bell Peppers (any color), chopped into 1-inch pieces
- 1 large Red Onion, cut into thick wedges
- 1 medium Zucchini, halved and sliced
- 1 medium Yellow Squash, halved and sliced
- 1.5 lbs Baby Potatoes (or small Yukon Golds), scrubbed and halved
- Flavor Boosters:
- 3–4 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Dried Oregano
- 1/2 tsp Dried Thyme
- Salt and Black Pepper, to taste
- Finishing Touches:
- 2 tbsp Fresh Parsley, chopped
Instructions
- Prep the Veggies:: First things first, get those veggies ready! I chop my bell peppers into chunky squares, the red onion into thick wedges, and the zucchini and yellow squash into half-moons. For the baby potatoes, just give them a good scrub and halve them if they’re on the larger side. Honestly, this is where I usually get a little messy, with veggie bits flying everywhere. Don’t stress too much about perfection; rustic cuts are part of the charm of this dish. Preheat your oven to 400°F (200°C) now, too!
- Season the Veggies:: Now, into a big bowl go all your chopped veggies. Drizzle them generously with olive oil – remember my dry veggie disaster? Don’t be like me! Then, sprinkle in the garlic powder, onion powder, dried oregano, dried thyme, a good pinch of salt, and a generous grind of black pepper. Toss, toss, toss! Make sure every single piece is coated. I use my hands for this; it just feels more… involved. You want them glistening and ready for the oven.
- Add the Sausage:: Next up, the star of the show! If your sausages are links, slice them into thick rounds, about an inch thick. If you’re using bulk sausage, just crumble it. Now, add the sausage to the bowl with the seasoned veggies. Give it another gentle toss to combine everything. You don’t want to overmix; just ensure the sausage is somewhat distributed among the veggies. This step is crucial for getting all those flavors to mingle beautifully.
- Sheet Pan Time:: Time to spread everything out! Grab a large baking sheet – I usually line mine with parchment paper for easier cleanup, because honestly, who wants to scrub a sticky pan after dinner? Pour the sausage and veggie mixture onto the baking sheet and spread it into a single layer. Don’t overcrowd the pan, or things will steam instead of roast. If your pan is too full, grab a second one! We’re aiming for crispy, caramelized goodness for this One-Pan Roasted Sausage & Veggie Bake.
- Roast Away:: Pop that beautiful sheet pan into your preheated oven at 400°F (200°C). Roast for about 20 minutes, then pull it out and give everything a good stir and flip. This helps ensure even browning and prevents anything from getting too dark on one side. You’ll start to smell those amazing roasting aromas by now – that’s when you know you’re doing it right! Continue roasting for another 15-20 minutes, or until the veggies are tender and the sausage is cooked through and nicely browned.
- Finish & Serve:: Once everything is perfectly roasted and smelling incredible, pull the pan out of the oven. Before serving, sprinkle generously with fresh chopped parsley. That little burst of green and fresh herbiness really brightens up the whole dish. The sausage should have a lovely char, and the veggies should be soft and slightly caramelized. Serve it hot, right from the pan! This dish is seriously satisfying, and honestly, the best part is the minimal cleanup.