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To make my Sheet Pan Sausage and Veggies, you need fresh and simple ingredients. Here’s the list: - 1 pound smoked chicken sausage, sliced - 1 bell pepper (red or yellow), chopped - 1 zucchini, sliced - 1 yellow squash, sliced - 1 red onion, cut into wedges - 2 cups cherry tomatoes, halved - 3 tablespoons olive oil - 2 teaspoons smoked paprika - 1 teaspoon garlic powder - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Each ingredient adds flavor and color. The smoked chicken sausage gives a hearty base. Bell pepper and onions bring sweetness. Zucchini and yellow squash add a nice crunch. Cherry tomatoes burst with juice when roasted. Olive oil helps everything cook evenly. Spices like smoked paprika and garlic powder elevate the taste. You can find the full recipe in the main article for a complete guide on making this dish. Enjoy the vibrant mix of flavors! - Preheat your oven to 425°F (220°C). - Line a large baking sheet with parchment paper. This helps with easy cleanup. - In a large bowl, combine the sliced chicken sausage, chopped bell pepper, sliced zucchini, sliced yellow squash, red onion wedges, and halved cherry tomatoes. - Toss the sausage and veggies together. Coat them well with olive oil and spices. - Spread this mixture evenly on the baking sheet. Make sure they lie in a single layer for the best cooking. - Roast in the oven for 20-25 minutes. Stir halfway through to ensure even cooking. - Once done, remove the pan from the oven. Let the dish cool slightly before serving. - Garnish with fresh parsley to add a pop of color and flavor. Enjoy this hearty one-pan meal! For more detailed steps, check the Full Recipe for Sheet Pan Sausage and Veggies. To ensure even cooking, spread the sausage and veggies in a single layer on the baking sheet. If they sit on top of each other, some will cook faster than others. Adjust the roasting time based on the size of the veggies. Smaller pieces cook quicker. For example, cut your zucchini into thicker slices if you want them to match the cooking time of the sausage. Balsamic glaze adds a sweet and tangy flavor to the dish. Drizzle it over the sausage and veggies right before serving for a burst of taste. You can also switch up the sausage type. Try sweet Italian, spicy chorizo, or turkey sausage. Each option brings its own unique flavor to the meal. For a beautiful presentation, serve the dish directly from the sheet pan. You can also transfer it to a colorful platter. Pair your meal with a fresh salad or crusty bread. These sides balance the hearty sausage and veggies perfectly. {{image_2}} You can swap out the veggies in this dish. Try using broccoli, asparagus, or carrots. These choices add different colors and flavors. Seasonal veggies also work well. In the fall, use Brussels sprouts or sweet potatoes. In the summer, zucchini or corn shine bright. Each veggie brings its own taste, making your meal unique. Change up the protein for fun! If you prefer turkey sausage, it works great here. Vegan sausage is another tasty choice. You can also add chicken or shrimp for a twist. Chicken thighs roast nicely and stay juicy. Shrimp cooks fast and adds a seafood flair. Experiment with what you like best! Want a quicker option? Try air frying. It cooks faster and still gives great flavor. Set your air fryer to 400°F (200°C) and check after 15 minutes. For an outdoor vibe, grill your meal. Just toss everything in a grill basket. Cooking on the grill adds a smoky flavor, perfect for summer nights. To store leftovers, let your dish cool first. Place it in an airtight container. This keeps the dish fresh. You can store it in the fridge for up to four days. After that, the taste may change. You can freeze this meal for later use. Make sure it is completely cool before freezing. Use a freezer-safe container or bag. Label the container with the date. When ready to eat, thaw in the fridge overnight. Reheat in the oven or microwave until hot. Airtight containers work best for storage. Glass or BPA-free plastic containers are great choices. Always label and date your containers. This helps you keep track of how long food has been stored. Proper food safety keeps your meals tasty and safe. For the full recipe, check out the instructions above! How long does it take to make Sheet Pan Sausage and Veggies? It takes about 35 minutes to make this dish. You will spend 10 minutes prepping. Roasting takes another 20 to 25 minutes. Can I omit certain vegetables from the recipe? Yes, you can leave out any vegetable you do not like. This dish is flexible. You can use any favorite veggie instead. What can I serve with Sheet Pan Sausage and Veggies? You can serve this meal with rice or a side salad. A crusty bread pairs well too. Can I use raw sausage instead of smoked? You can use raw sausage, but you must cook it longer. Make sure it reaches a safe temperature of 165°F (74°C). What are the best substitutes for olive oil? You can use vegetable oil or avocado oil. Both will work well in this recipe. Is this recipe gluten-free? Yes, this recipe is gluten-free. Just check the sausage label to ensure it contains no gluten. How to make it dairy-free or vegan? To make it dairy-free, just skip any dairy-based toppings. For a vegan version, use plant-based sausage. This blog post shared a simple sheet pan recipe featuring smoked sausage and fresh veggies. You learned about the key ingredients, preparation steps, and baking tips. Remember to use seasonal veggies and adapt the recipe to your taste. With these easy instructions and options, you can make a delicious meal for any day. Enjoy experimenting and happy cooking!

Sheet Pan Sausage and Veggies

Sizzle your dinner with this delicious Sizzlin’ Sheet Pan Sausage & Colorful Veggies recipe! In just 35 minutes, you can create a vibrant, tasty meal that’s packed with flavor and easy to prepare. Discover how smoked chicken sausage pairs perfectly with fresh veggies and savory spices, all roasted to perfection. Click through to explore the full recipe and bring this colorful dish to your table tonight!
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Ingredients
  

1 pound smoked chicken sausage, sliced

1 bell pepper (red or yellow), chopped

1 zucchini, sliced

1 yellow squash, sliced

1 red onion, cut into wedges

2 cups cherry tomatoes, halved

3 tablespoons olive oil

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

    In a large bowl, combine the sliced chicken sausage, chopped bell pepper, sliced zucchini, sliced yellow squash, red onion wedges, and halved cherry tomatoes.

      Drizzle the olive oil over the vegetables and sausage. Sprinkle in the smoked paprika, garlic powder, oregano, salt, and pepper. Toss everything together until well-coated.

        Spread the mixture out evenly on the prepared baking sheet, making sure the sausage and vegetables are in a single layer for even cooking.

          Roast in the preheated oven for 20-25 minutes, or until the veggies are tender and lightly caramelized, stirring halfway through for even cooking.

            Once done, remove from the oven and let it cool for a couple of minutes. Garnish with fresh parsley before serving.

              Prep Time: 10 mins | Total Time: 35 mins | Servings: 4

                - Presentation Tips: Serve directly from the sheet pan or transfer to a colorful platter. Drizzle with a bit of balsamic glaze for an extra touch!