Sheet Pan Italian Sausage Vegetable Bake
This Sheet Pan Italian Sausage Vegetable Bake is the perfect dinner meal for those crazy weeknights! Sheet pan dinners are on repeat at our house. This meal is a breeze to put together and comes out tasting amazing. You are bound to love it.
Healthy dinners don’t have to be difficult. One thing I’ve come to rely on is sheet pan dinners. Sheet pan dinners are SO easy! Prep is easy, clean up is easy, and from my experience they have always tasted amazing.
This Sheet Pan Italian Sausage Vegetable Bake is no exception. This meal is PACKED with vegetables such as broccoli, carrots, red potatoes, red and green bell peppers, and zucchini. I added some Italian sausage for a protein and flavor boost. (Italian sausage is so good, I mean really, how can you pass it up?!)
How to make sheet pan dinners
Grab a baking sheet. Chop a handful of vegetables. Any kind will do, be creative! I chose to use broccoli, carrots, red potatoes, red and green bell peppers, and zucchini.
Select the seasonings you’d like to use. For this Sheet Pan Italian Sausage Vegetable Bake I used oregano, parsley, Italian seasoning, salt, and pepper. Mix these together in a small bowl.
Toss the vegetables in some olive oil. Sprinkle the seasonings overtop the veggies and toss to coat again. You can add the meat before you sprinkle the seasonings on, however, I opted to add the meat afterwards. The Italian sausage has a lot of flavor as is, so I wasn’t worried about it being doused in the dry seasoning mix.
Place the meat on the baking sheet and then transfer it to the oven to bake. Stir up the vegetables and meat halfway through the baking process. When it’s ready to serve you can eat it plain or atop rice or quinoa.
Healthy dinners you’re bound to LOVE!
Sheet Pan Smoked Sausage and Peppers
Reverse Stuffed Peppers and Brown Rice Bowl
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Sheet Pan Italian Sausage Vegetable Bake
Ingredients
- 16 oz Italian sausage, cut into thick coins
- 2 cups red potatoes, diced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 cups broccoli, roughly chopped
- 1 1/2 cups zucchini, cut into thick coins
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 2 teaspoons dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
Instructions
- Preheat oven to 400°F. Chop the veggies and place on a parchment or foil lined baking sheet. (This isn’t necessary, but it makes for easy clean up). Drizzle the olive oil over everything and toss to coat.
- In a small bowl, combine the Italian seasoning, parsley, oregano, salt, and pepper. Stir to combine. Sprinkle the seasoning mixture over the veggies. Toss to coat.
- Evenly disperse the meat throughout the pan.
- Place the pan in the oven and bake for 15 minutes. Gently remove the pan from the oven. Turn the veggies and meat so stir things up. Place back in the oven and bake for 10-15 more minutes, or until the veggies are tender and the meat is cooked through.
- Serve by itself or over rice or quinoa.
Notes
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