Sheet Pan Sausage and Veggie Dinner
Izzy-friendly sheet-pan supper in 30 minutes. Italian sausage brings savory warmth to peppers, potatoes, and zucchini with a bright paprika-herb glaze. One-pan confidence, budget-friendly, perfect for feeding five with minimal cleanup.
- Prep Time: 15 min
- Cook Time: 25 min
Servings:
2 servings
(originally 5 servings)Ingredients(scaled)
- ⅝ pounds Italian pork sausage links, sliced into 1-inch pieces
- ⅜ large red bell pepper, chopped
- ⅜ large green bell pepper, chopped
- ⅜ medium red onion, cut into wedges
- 0.8 cups baby potatoes, halved
- 0.8 medium zucchinis, sliced into half-moons
- 1 ¼ tablespoons olive oil
- 0.8 teaspoons smoked paprika
- ⅜ teaspoon garlic powder
- ⅜ teaspoon dried oregano
- ⅜ 1/2 teaspoon salt
- ⅜ 1/4 teaspoon black pepper
- 0.8 tablespoons lemon juice
- 0.8 tablespoons chopped fresh parsley (optional garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a sheet pan with parchment.
- Toss potatoes with 1 tablespoon oil, 1/2 tsp salt, and 1/4 tsp pepper; spread on pan. Bake 15 minutes.
- Meanwhile, toss sausage, peppers, onion, and zucchini with remaining oil, paprika, garlic powder, oregano, salt, and pepper.
- Add vegetables to pan with potatoes; bake 10–12 minutes more until sausage is cooked and veggies are tender.
- Finish with lemon juice and parsley; toss once, then serve hot with a simple side like crusty bread or rice.
- Preheat the oven and bake until golden and set; a toothpick should come out clean.
Chef’s Pro Tips
- Brown sausage pieces for extra color in the first bake.
- Factor in a 2–3 minute rest after baking for easier serving.
Serving Suggestions
Pair with a green salad and crusty bread or cooked rice to complete the plate.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven or microwave.
Nutritional Estimates
Per serving · 2 servings total
| calories | 410 |
|---|---|
| protein | 19 |
| carbs | 38 |
| fat | 20 |
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