Introduction
Remember those nights when you just can’t face a sink full of dishes after dinner? Yeah, me too! That’s why I’m absolutely thrilled to share this Sheet Pan Sausage, Zucchini & Peppers recipe with you. It’s the kind of meal that brings a smile to my face because it’s so incredibly simple, bursting with flavor, and best of all, it cooks all on one pan. Seriously, it’s a weeknight miracle worker!
Why You’ll Love This Recipe
- Fast: Prep is a breeze, and dinner is on the table in under 30 minutes.
- Easy: Minimal chopping, zero fuss, and clean-up is a dream.
- Giftable: While you’ll want to eat it all yourself, the components are perfect for meal prepping and sharing!
- Crowd-pleasing: The combo of savory sausage and tender, slightly sweet roasted veggies is a winner with everyone.
Ingredients
Gather ’round, friends! Here’s what you’ll need to create this magic:
- 4 sausages: I love using sweet Italian sausage, but spicy works wonderfully too for a little kick!
- 2 medium zucchinis: These little green guys get so tender and delicious when roasted. Just slice ’em into half-moons.
- 2 bell peppers: Any color will do! Red, yellow, orange – pick your favorites. Slice them up into strips.
- 1 red onion: Adds a lovely sweetness and gorgeous color. Slice it into wedges or thick slices.
- 2-3 tablespoons olive oil: Our binder for all that delicious seasoning!
- 1 teaspoon garlic powder: Because garlic makes everything better, right?
- 1 teaspoon dried oregano: A classic herb that pairs perfectly with sausage and veggies.
- ½ teaspoon smoked paprika (optional): If you have it, this adds a wonderfully smoky depth.
- Salt and black pepper, to taste: The essentials for bringing out all the flavors.
- Fresh parsley or basil, chopped (optional): A sprinkle of fresh herbs at the end is like a little burst of sunshine!
- Lemon wedges, for serving (optional): A bright squeeze of lemon can really elevate the dish.
How to Make It
Alright, let’s get cooking! You’ve got this.
- Preheat your oven: First things first, get that oven warmed up to 400°F (200°C). It needs to be nice and hot!
- Slice your sausage: Take your sausages and slice them into bite-sized pieces. Think about half-inch thick rounds or chunks – whatever is easy for you.
- Prep your veggies: In a big bowl (the bigger the better for tossing!), combine your sliced zucchini, bell peppers, and red onion.
- Add the sausage: Now, toss your sliced sausage right into the bowl with all those beautiful veggies.
- Season it up: Drizzle everything generously with olive oil. Then, sprinkle on that garlic powder, oregano, smoked paprika (if you’re using it), salt, and pepper. Now, get your hands in there (or use a big spoon!) and toss everything together until it’s all beautifully coated.
- Spread it out: Grab a baking sheet (or two if your bowl is really full – we don’t want to overcrowd!). Spread your sausage and veggie mixture out in a single layer. This is important for getting those nice caramelized edges!
- Roast to perfection: Pop that baking sheet into your preheated oven and let it roast for about 20-25 minutes. You’re looking for the vegetables to be tender and just starting to get those lovely golden-brown spots, and of course, for the sausage to be cooked all the way through and looking delicious.
- Garnish if you’re feeling fancy: Once it’s out of the oven, sprinkle with some fresh chopped parsley or basil if you have it. It makes a world of difference!
- Serve it up: This dish is fantastic on its own, but if you like a little brightness, serve it with some fresh lemon wedges for squeezing over the top. Enjoy your easy, delicious meal!
Substitutions & Additions
This recipe is super flexible, which is one of the things I adore about it! Feel free to play around:
- Veggies: Broccoli florets, cauliflower florets, cherry tomatoes (add these in the last 10 minutes), or even some sliced sweet potatoes (give them a head start in the oven for about 10 minutes before adding the sausage and other veggies) would be fantastic additions.
- Sausage: Chicken sausage, turkey sausage, or even plant-based sausages work beautifully here.
- Spices: A pinch of red pepper flakes can add a nice warmth. Italian seasoning is also a great swap for oregano.
- Serving: This is wonderful served over rice, quinoa, or even with some crusty bread for soaking up those yummy juices!
Tips for Success
A few little tricks to make your sheet pan meal even more amazing:
- Don’t overcrowd the pan: This is my biggest tip! If you cram too much onto one baking sheet, the ingredients will steam instead of roast, and you won’t get those lovely browned edges. Use two pans if you need to!
- Uniformity is key: Try to cut your veggies and sausage into roughly the same size pieces so they cook evenly.
- Prep ahead: You can chop all your veggies and slice your sausage a day in advance and store them in airtight containers in the fridge. Then, all you have to do is toss with oil and seasonings and bake!
- Check for doneness: Ovens can vary, so keep an eye on your dish. The sausage should be firm and cooked through, and the vegetables should be tender when pierced with a fork.
How to Store It
Leftovers are a great thing! Store any remaining Sheet Pan Sausage, Zucchini & Peppers in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully in the oven, microwave, or even a skillet. I find the texture is best when reheated in the oven or a skillet, as it helps crisp things up a bit again.
FAQs
Got questions? I’ve got answers!
Q: Can I use fresh sausage instead of pre-cooked sausage?
A: Absolutely! If you’re using raw sausage, just make sure to slice it into bite-sized pieces as instructed. It will cook perfectly on the sheet pan alongside the vegetables.
Q: My veggies aren’t browning, what should I do?
A: Ensure your oven is fully preheated and that you’re not overcrowding the pan. You might also want to give the ingredients a toss halfway through cooking to expose more surfaces to the heat.
Q: Can I make this vegetarian?
A: Yes! You can easily make this a vegetarian dish by omitting the sausage and adding more vegetables like mushrooms, broccoli, or cherry tomatoes. Consider adding some plant-based sausage crumbles if you’d like a similar hearty feel.
Sheet Pan Sausage, Zucchini & Peppers
Equipment
- Oven
- Baking Sheet one or two, depending on quantity
- Large bowl
Ingredients
Main ingredients
- 4 sausages sweet Italian sausage recommended, spicy also works
- 2 medium zucchinis sliced into half-moons
- 2 bell peppers any color, sliced into strips
- 1 red onion sliced into wedges or thick slices
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 0.5 teaspoon smoked paprika optional
- salt to taste
- black pepper to taste
- fresh parsley or basil chopped, optional
- lemon wedges for serving, optional
Instructions
- Preheat your oven to 400°F (200°C).
- Slice your sausages into bite-sized pieces (about half-inch thick rounds or chunks).4 sausages
- In a large bowl, combine the sliced zucchini, bell peppers, and red onion.4 sausages
- Add the sliced sausage to the bowl with the vegetables.4 sausages
- Drizzle everything with olive oil, then sprinkle on garlic powder, oregano, smoked paprika (if using), salt, and pepper. Toss to coat everything evenly.4 sausages
- Spread the sausage and vegetable mixture in a single layer onto a baking sheet (or two if needed to avoid overcrowding).
- Roast for 20-25 minutes, or until the vegetables are tender and starting to brown, and the sausage is cooked through.
- Garnish with fresh chopped parsley or basil, if desired.4 sausages
- Serve with lemon wedges for squeezing over the top, if desired.4 sausages