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.
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!
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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.