Can I use different vegetables in this sausage and potato sheet pan dinner?

Absolutely! Asparagus, bell peppers, Brussels sprouts, and potatoes work well together, but you can substitute broccoli, cauliflower, zucchini, green beans, or red onion.

What type of sausage works best?

Smoked sausage, Italian sausage, chicken sausage, or turkey sausage all work well. Choose a sausage you enjoy and adjust the seasoning to match.

Do I need to peel the potatoes?

No. Baby potatoes and thin-skinned potatoes can be roasted with the skin on. Just wash and cut them into evenly sized pieces.

How do I keep the vegetables from becoming too soft?

Cut the vegetables into similar-sized pieces and add quicker-cooking vegetables, such as asparagus, later during roasting.

Can I use frozen vegetables?

Fresh vegetables are best for roasting, but frozen broccoli or Brussels sprouts can be used. They may release more moisture, so spread everything out well on the sheet pan.

Can I prepare this sheet pan dinner ahead of time?

Yes. Chop the vegetables and sausage ahead of time and store them separately in the refrigerator. Toss with oil and seasonings just before roasting.

What can I serve with sausage and roasted vegetables?

This is a complete meal on its own, but you can serve it with a simple green salad, crusty bread, rice, or a light dipping sauce.

Roasted Italian Sausage and Vegetables Sheet Pan Recipe

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Healthy roasted Italian sausage and veggies sheet pan recipe. A quick and easy meal with protein and vegetables roasted on a sheet pan together for and easy cleanup.

Author: FillMyRecipeBook
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
Yield: 2 1x
Category: Dinner
Method: oven baked

Ingredients

Units Scale

300-400 g of Italian sausage, or of choice (sliced in medium pieces)
1 cup of Brussel sprouts (sliced in half)
a bunch of cut asparagus
2 medium potatoes (sweet potato or plain) sliced in medium pieces
1 cup of sliced sweet bell peppers (different colors)
2-4 Tablespoons of olive oil
salt and pepper to taste
1 teaspoon of oregano
sprinkle of fennel seed

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Instructions

Preheat the oven at 200 deg. C(400 deg. F) and place the rack on the lower oven slot for the roast.
First of all, wash and then cut your veggies and potatoes in medium size pieces.
Place the cut veggies of Brussel sprouts and potatoes and sliced sausages in a bowl and drizzle with olive oil. Then do the same with the asparagus and bell peppers to add at halfway of the roast, as they will roast quicker.
Sprinkle the spices over the ingredients and mix all together so that they are all coated.
Add your coated veggies and potato and sausage evenly on the sheet pan. Spread them out so that they all cook evenly.
Roast until they are nicely browned and tender.
If your prefer to serve with quinoa or rice, go ahead and cook those.
This is the best way for busy moms, to make a meal and still spend time with the family, in the evening. It is simple and all in one meal and does not leave you with washing up the dishes.

Notes

Brussel sprouts -broccoli or cauliflower
Asparagus – green beans or broccoli
Bell Peppers – green beans or broccoli
Potatoes – green beans or broccoli
Sausage – smoked, chicken, or beef
Tip: Since asparagus cooks faster than potatoes and Brussels sprouts, roast the potatoes, sausage, and Brussels sprouts first, then add the bell peppers and asparagus partway through. This keeps everything from becoming overcooked.

Find it online: https://www.fillmyrecipebook.com/roasted-italian-sausage-and-vegetables-sheet-pan-recipe/