Roasted Sausage and Vegetables Sheet Pan Dinner recipe

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Ingredients

6 tablespoons extra-virgin olive oil, divided
6 links pork sausage (such as Isernio's®)
2 large baking potatoes, peeled and cut into 1/4-inch thick half-rounds
1 large onion, thinly sliced
1 yellow bell pepper, seeded and cut into 1/4-inch strips
1 orange bell pepper, seeded and cut into 1/4-inch strips
1 red bell pepper, seeded and cut into 1/4-inch strips
1 medium zucchini, sliced 1/4-inch thick
2 tablespoons chopped fresh oregano
salt and ground black pepper to taste

Nutrition Info

290.1 calories
carbohydrate: 26.3 g
cholesterol: 18.8 mg
fat: 17.7 g
fiber: 3.9 g
protein: 7.2 g
saturatedFat: 3 g
servingSize: -
sodium: 141.8 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Heat 1 tablespoon oil over medium heat in a large skillet. Cook sausage in the hot oil until lightly browned, about 2 minutes per side. Set aside.

  3. Place potatoes, onion, bell peppers, zucchini, and oregano in a large bowl. Drizzle generously with remaining 5 tablespoons oil and season well with salt and pepper. Mix well. Place browned sausages and vegetable mixture on a large rimmed baking sheet or roasting pan, uncovered.

  4. Bake in the preheated oven, stirring occasionally, until vegetables are tender and browned, about 50 minutes. Season with additional salt and pepper.

Recipe Yield

6 servings

Recipe Note

This is a colorful, exciting, sheet pan sausage and vegetable dish that everyone will love. Try a mix of sausages: Italian, chorizo, Merguez, andouille, parsley, and Pecorino all work well here. Cook the sausages this way and they will come out perfect every time.

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