This Sausage Sheet Pan Dinner is the ultimate easy meal recipe for a quick weeknight dinner! It’s bursting with delicious Italian flavours and it’s on your dinner table in 30-minutes or less with hardly any clean-up!
Sheet pan suppers are the weeknight stuff of dreams due to their super easy 1-pan approach.
This Sheet Pan Sausage and veggies comes together with little prep and celebrates all the best fall produce. Serve with a homemade creamy Dijon Apple Cider Vinaigrette for a punch of bright flavor.
Even better? It’s keto and paleo friendly, so everyone can get in on the fun.
hero shot of sheet pan sausage and veggies dinner drizzled with creamy dijon apple vinaigrette
While there are tons of sheet pan meals out there – everything from fish to chicken, pizza to chili can be made using this method – this particular sheet pan dinner is everything I’m craving right now.
Anise scented fennel, sweet and creamy yams, tart fall apples, charred onions and sweetly sulfurous Brussels sprouts are unified with a dijon apple cider vinaigrette and punctuated by slices of salty sausage.
What other vegetables would go well in this?
Need more recipe inspiration? Check out these other simple weeknight dinners:
What is a sheet pan supper, and why are you so obsessed?
Sometimes during the week, it takes every last ounce of my energy to get up after a day of work and get myself in the kitchen. And I am someone who LOVES to cook. I live for it. But that doesn’t mean my enthusiasm or energy make it with me until I’ve clocked out. Enter the beauty that is sheet pan cooking.
The idea behind sheet pan cooking is that you throw everything you’re planning on eating that night on the same rimmed cookie sheet and toss it in the oven. And since you can line your baking sheets with parchment paper, it’s even easier than one pot meals. Throw the parchment in the compost, and clean up is basically done!
Ingredients
- 8 medium or large Italian sausages
- 1/2 large red onion cut into chunks
- 1 pound mixed baby potatoes halved
- 1 red bell pepper cut into chunks
- 1 yellow bell pepper cut into chunks
- 1 slices small zucchini cut into thick
- 3-4 teaspoons smoked paprika
- 2 teaspoons dried oregano
- sea salt and pepper to taste
- cooking spray of your choice
- fresh cilantro for garnish optional
Instructions
Preheat your oven to 425 degrees Fahrenheit and spray a large baking sheet with some cooking spray.
Add the sausages, red onion chunks, baby potatoes, bell pepper chunks,
and zucchini slices to the greased baking sheet.
Sprinkle the smoked paprika, the oregano and the salt and pepper over everything and toss well.
Arrange the sausages evenly on the baking sheet and nestle them into the vegetables.
Roast everything at 425 degrees Fahrenheit for about 20-25 minutes, or until the sausages are cooked through completely and the baby potatoes are soft. Use a meat thermometer to ensure the sausages have reached an internal temperature of at least 165 degrees Fahrenheit.
Garnish with some fresh cilantro or parsley and serve this meal to your hungry family!
