Summer Sausage Sheet-Pan Veggie Roast
Italian-inspired summer sheet-pan dinner featuring sliced sausage with blistered vegetables. Bright herbs, olive oil, and a kiss of lemon keep it vibrant and easy for weeknights or casual entertaining.
- Prep Time: 15 min
- Cook Time: 25 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ½ lb smoked sausages (e.g., kielbasa or Italian sausage), sliced into 1/2-inch rounds
- 1 cups cherry tomatoes, halved
- 1 cups zucchini, cut into 1/2-inch half-moons
- ½ red bell pepper, cut into 1-inch pieces
- ½ small red onion, cut into wedges
- 1 cups baby potatoes, halved
- 1 ½ tbsp olive oil
- ½ tsp garlic powder
- ½ 1/2 tsp dried oregano
- ½ 1/2 tsp dried thyme
- ½ 1/2 tsp smoked paprika
- ½ Zest of 1 lemon
- 1 tbsp lemon juice
- ½ Salt and pepper to taste
- ½ Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F. Line a sheet pan with parchment; spread potatoes first and bake 12 minutes.
- Toss potatoes with 1 tbsp oil, salt, pepper, and half the garlic powder; return to oven until edges brown (about 8 minutes).
- Meanwhile, toss sausage, tomatoes, zucchini, red pepper, onion, remaining garlic powder, oregano, thyme, paprika, salt, and pepper with 2 tbsp oil in a large bowl.
- Add the sausage veg mix to the hot sheet pan; spread in a single layer and bake 12–15 minutes until vegetables blister and sausage is browned.
- Remove, drizzle with lemon zest and juice, toss gently, and finish with chopped parsley before serving.
Chef’s Pro Tips
- Par-cook potatoes to ensure tender inside and crisp outside.
- Finish with a squeeze of lemon for bright contrast.
Serving Suggestions
Serve with a simple green salad and crusty bread to complete the plate.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on a sheet pan at 350°F until warmed through.
Nutritional Estimates
Per serving · 2 servings total
| calories | 420 |
|---|---|
| protein | 22g |
| carbs | 28g |
| fat | 22g |
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