one pan
Sheet Pan Sausage and Vegetables
Sheet pan dinners get a bad reputation for being lazy, which is unfair. They're efficient. Everything goes in the oven at the same time, the high heat does all the caramelizing you'd otherwise stand over a stove to achieve, and cleanup is one pan. This version with sausage is weeknight-proof.
What You Need
- 4 sausage links, any variety, sliced into rounds
- 2 bell peppers, cut into chunks
- 1 zucchini, sliced
- 1 large red onion, cut into wedges
- 3 tablespoons olive oil
How to Make It
- 1
Preheat oven to 425°F. Spread sausage and vegetables on a large sheet pan — everything should be in a single layer with some breathing room. Crowded pans steam instead of roast.
- 2
Drizzle with olive oil, season with salt and pepper, and toss to coat. Spread back out into a single layer.
- 3
Roast for 25–30 minutes, flipping once halfway through, until the sausage is browned and the vegetables have caramelized edges. Serve straight from the pan.
