Sheet Pan Sausage and Veggies

close up of a glass meal prep bowl of sausage and veggies

Sheet pan sausage and veggies! This nutrient packed meal is healthy, delicious and easy. It’s great as a weeknight dinner, but also perfect for meal-prep lunches. And when you’re done preparing this meal, you’ll have very few dishes to clean up, which is always a good thing.

Course Lunch, Main Course

Cuisine American

Keyword low-carb lunch, lunch, meal-prep, roasted veggies, sausage, whole30 lunch

Prep Time 15

Cook Time 37

Total Time 52

Servings servings

Calories 404kcal

Author Olivia Ribas

Ingredients

1 pound butternut squash chopped
2 large yellow bell peppers chopped
1 large onion chopped
2 medium zucchinis chopped
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon Italian seasonings
½ teaspoon chili powder
Salt and black pepper to taste
3 tablespoons extra virgin olive oil
13 oz Italian pork sausage - nitrate-free about 4 sausage links. Use a Whole30 compliant
to serve: mashed cauliflower optional

US Customary - Metric

Instructions

Preheat oven to 400°F (204°C).
In a large bowl, add all the veggies, spices, olive oil and sausage links. Mix everything together until combined.
Place the veggies on a large baking sheet and lay sausages on top of the veggies.
Roast the veggies and the sausage in the oven for 20 minutes, then flip the sausage and roast everything for 10-15 minutes longer or until the sausage is cooked through.
Turn the oven broiler on high for 2 minutes to give the veggies and sausages a crispy and brown look. Enjoy!

Video

Notes

oUse alternate veggies or spices if you want!

Try another type of sausage if desired. You an even do chicken or turkey sausage.
Use an extra-large sheet pan and avoid overcrowding.
Allow sausages to rest for 5-10 minutes before slicing.
Chop veggies ahead of time and store them in the fridge to cut down on prep time.
Add some freshly grated parmesan cheese on top, if desired.
To store: Put leftovers into an airtight glass container and keep them in the refrigerator for up to 3 days.
To reheat: Warm leftover sausage and veggies in the microwave, or on the stovetop.
To freeze: Freeze in a freezer-safe bag once the sausage and veggies have reached room temperature. Freeze for up to 3 months.

Nutrition