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You are here: Home / Main dish / Sheet Pan Roasted Vegetables with Sausage Recipe

Sheet Pan Roasted Vegetables with Sausage Recipe

August 29, 2017 By Joe Boyle 3 Comments

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Last Updated on October 2, 2024

This sheet pan dinner is so good!  Just ask MaryJo, my official taste tester, (I think she liked it)!  Roasted vegetables recipe with sausage tossed with a number of spices to bring out the best flavors of the veggies is a meal you’ve got to try.

Roasted vegetables with sausage coins in a sheet pan.

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  • Ingredients Used In This Recipe
  • Roast the Vegetables
    • And here are some more tasty recipes to try
  • Sheet Pan Roasted Vegetables with Sausage

Ingredients Used In This Recipe

Easy and tasty is in play here.  I used a number of vegetables to roast…red bell pepper, sweet potato, red onion, broccoli, carrots, Brussels sprouts, green beans.  Use whatever vegetables you have on hand. And, if you are into gardening, you could make a couple 5 Gallon Self Watering Planters to grow your own veggies.

The spice combination is what makes this sheet pan dinner work.  Simple spices each contributing their own quality to the vegetables.

To keep things simple, I used a teaspoon of each…

Paprika

Onion powder

Garlic powder

Air dried shallots from Penzey’s

Dried parsley

Sea salt

Pepper

and some sprigs of fresh thyme

Chopped vegetables in a bowl.

Place the vegetables in a large bowl with the olive oil and spices. Toss to fully coat and then arrange them in a single layer on a large sheet pan that you’ve sprayed with cooking oil.  Some people use aluminum foil or parchment paper to line the sheet pan. I find that everything will brown much better without the extra layers. Just spray the pan well with cooking oil to make for easier cleanup.

Add some pork sausage links that you’ve chopped into coins.  Potato sausage or Polish would be great. I used a breakfast sausage from Pastures a Plenty, a free range livestock farm, where the animals are free to feed on grass and alfalfa.  And it is also a meat that my daughter Amy will eat.

Sheet pan with raw vegetables ready for the oven.

Roast the Vegetables

Place in a 400° pre-heated oven for 25 to 35 minutes until the vegetables are browned.  You can stir this around after 20 minutes or so.  Add extra sprigs of thyme once the veggies are done.  Just strip off the leaves and enjoy with your meal for a nice flavor enhancement.

Roasted vegetables in a sheet pan.

One sheet pan roasted vegetables recipe is easy to prepare and totally satisfying. Give this meal a try.

And here are some more tasty recipes to try:

  • Shrimp and Sausage Stew
  • Jambalaya with Sausage and Shrimp
Roasted vegetables in a sheet pan.

Sheet Pan Roasted Vegetables with Sausage

Delicious one pan vegetable and sausage meal that is oven roasted to perfection with killer spices.
5 from 2 votes
Print Pin Rate Save Saved Recipe
Course: Main Course
Cuisine: American
Keyword: roasted vegetables recipe
Prep Time: 20 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 55 minutes minutes
Servings: 4
Calories: 485kcal
Author: Joe Boyle

Ingredients

  • 3 medium carrots sliced to 1/2" by 4" pieces and microwaved for 1 minute in a plate with a little water.
  • 1/4 red onion, sliced thin and separated
  • 1/2 lbs. Brussels sprouts, cleaned and halved or quartered
  • 1/2 lbs. green beans, washed, stems removed
  • 1 red bell pepper, cut into slices
  • 1/2 lbs. sweet potato, diced to bite sized pieces
  • 3/4 lbs sausage, cut into 1/2" coins Polish, Potato, Breakfast sausages of choice
  • 1/4 cup extra virgin olive oil

Spice mixture

  • 1 tsp sweet paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp Penzey's air dried shallots
  • 1 tsp dried parsley
  • 1 tsp ground black pepper
  • 1 tsp course sea salt
  • 10 to 12 sprigs fresh thyme
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Instructions

  • Preheat oven to 400°.
  • Wash and thoroughly dry the vegetables as needed then place in a large bowl, add the olive oil and spices and toss well to coat.
  • Spray a large sheet pan with cooking spray and add the vegetables and sausage in a single layer with a few thyme sprigs.
  • Place in oven for 25 to 35 minutes until the vegetables are browned, checking the vegetables at 20 minutes and turning if necessary for browning.
  • Remove from the oven, add a few more thyme sprigs, and serve hot.

Notes

I microwaved the carrots on a plate with a little water for 1 minute to insure that the carrot is cooked well when roasted. Dry the carrots with paper towels before coating with olive oil.

Nutrition

Calories: 485kcal
 

 

 

 

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Filed Under: Main dish, Vegetables

Previous Post: « Best Crispy Chicken Cutlets Recipe
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Reader Interactions

Comments

  1. Alan Howie

    August 31, 2017 at 7:57 pm

    5 stars
    Roasted vegetables are absolutely the best. I can’t believe we have not been doing this all our lives. Thank you Joe for this reinforcing recipe! Your spice recommendation adds a lot.

    Reply
    • Joe

      August 31, 2017 at 8:37 pm

      Thanks for the comment Alan. I know, my mom used to stick vegetables in boiling water until they were soggy, colorless and tasteless. Roasted, they are very flavorful.

      Reply
  2. MaryJo

    August 30, 2017 at 9:46 am

    5 stars
    Seriously, this was excellent! The herbs and spices are a winning combination with the vegetables and sausage. With all the beautiful veggies flooding the farmers markets, we should have this at least once a week with just a variation in the meat.

    Reply
5 from 2 votes

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