Sheet Pan Rainbow Veggie Sausage (Printable Version)

Colorful roasted veggies and sausage baked in one pan for a healthy, satisfying family meal.

# What You'll Need:

→ Proteins

01 - 14 oz chicken or turkey sausage, sliced into 3/8 inch rounds

→ Vegetables

02 - 1 red bell pepper, chopped
03 - 1 yellow bell pepper, chopped
04 - 1 orange bell pepper, chopped
05 - 1 small red onion, cut into wedges
06 - 1 medium zucchini, sliced
07 - 1 cup broccoli florets
08 - 1 cup cherry tomatoes, halved
09 - 1 cup baby carrots, halved lengthwise

→ Seasonings and Oils

10 - 3 tablespoons olive oil
11 - 1 teaspoon smoked paprika
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon garlic powder
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine all chopped vegetables and sliced sausage.
03 - Drizzle with olive oil and sprinkle with smoked paprika, oregano, garlic powder, salt, and black pepper. Toss well to coat evenly.
04 - Spread the mixture in a single layer on the prepared baking sheet.
05 - Roast for 25 to 30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized and sausage is browned.
06 - Transfer to serving platter and serve hot, optionally garnished with fresh herbs.

# Expert Suggestions:

01 -
  • One pan means one thing to wash, which is honestly the real victory at dinner time.
  • It comes together in under an hour and tastes like you spent way more effort than you actually did.
  • The vegetables get slightly charred and sweet while the sausage crisps up just enough to make it feel indulgent.
02 -
  • Don't skip the halfway stir, even though it feels like you're interrupting the cooking. It's the difference between unevenly cooked vegetables and perfect caramelization.
  • Use actual smoked paprika, not just regular paprika, because that's what gives this dish its personality and makes people ask what your secret ingredient is.
03 -
  • Cut your vegetables slightly larger than you think you need to, because they shrink more than you expect and smaller pieces can dry out.
  • Don't be shy with the olive oil because that's what creates the golden, crispy edges that make this dish feel restaurant-quality instead of rushed.
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