Italian Sausage Veggie Sheet Pan Dinner

Italian sausage veggie sheet pan dinner is packed with flavor. Serve with pitas, rice, or just by itself for a dinner you won’t soon forget.

This recipe is a favorite around our house. It can be made in many different ways and it tastes a little different every time. We like to eat it plain or pair it with some fresh pitas.

In the summer and fall we make this with mostly squash, green beans, peppers, and anything we get out of the garden, with just a few other kinds of veggies. In the winter we make it with more root veggies and potatoes that we have stored from the garden.

What You Will Need

You will need:

• Potatoes – I just use plain old russet potatoes
• Green Beans
• Sweet Potatoes
• Carrots
• Bell Peppers
• Beets
• Parsnips
• Apples – I normally use granny smith apples, but I’ve used others as well
• Onions – Just plain yellow onions work
• Minced Garlic
• Olive Oil – If you don’t want to use olive oil, coconut oil also works
• Oregano
• Parsely
• Salt
• Pepper
• Celery Seed
• Ginger – Adds some flavor, but also has lots of health benefits and aids in digestion
• Crushed Red Pepper – If you don’t like spice you can eliminate this, but it adds a lot of flavor
• Sausage – I use hot Italian sausage most of the time because it adds so much flavor and it pairs nicely with the vegetables

How To Make Italian Sausage Veggie Sheet Pan Dinner

1. First, preheat the oven to 400 F.
2. While the oven is preheating, chop all veggies into bite-sized pieces**.

3. Place all vegetables, fruit, and minced garlic in a large bowl, and cover with olive oil. Stir until all pieces are thoroughly coated.

4. Combine all spices in a bowl.

5. Add spices to bowl of veggies and stir until coated.

6. Spread veggies evenly onto baking trays. (I use 2- 11×15 pans)

7. Slice sausage links into thin slices.**

8. Lay sausage slices over top of the veggies.

9. Place trays in the oven.

10. Bake for about an hour, or until veggies are tender.

11. Stir about every 20 minutes to prevent sticking and burning and to ensure they cook evenly.

Tips:

• * If you don’t like spice, eliminate the red pepper or use less. We like spice in our food so we use red pepper and hot Italian sausage to give it a spice.
• ** If you use root veggies (potatoes, carrots, parsnips, etc.) you will want to make sure they are cut smaller than the rest so they cook at the same rate.
• *** You can cook the sausage beforehand if you want to, I have done it both ways. I like to let it cook with the veggies so that the sausage juices mix with the veggies.
• How fast your veggies cook will depend on how big you cut them. So if you want them to cook fast, cut them small.
• You can use frozen veggies, I often do. Just make sure that they are thoroughly defrosted and dry so that they roast and not steam. I let them defrost and then let them air dry on a towel for a while before I’m ready to bake them. (note, if you have a dog, don’t put the towel with the veggies on the floor to dry. The dog is bound to shake near your veggies and that will leave you picking dog hair out of supper for the rest of the day. Don’t ask how I know.)

What To Serve With Sausage Veggie Sheet Pan Dinner

• Homemade Pitas – We like to eat this with homemade pitas. You can either cut the pitas open and fill them with the sausage veggie bake, or break the pitas up and eat it all together.
• Rice or noodles- You can serve this over rice or noodles. Just plate the rice or noodles and top with the sausage veggie bake.
• Bread and butter – If we don’t feel like making pitas, sometimes we will just eat this with a slice of bread and butter.
• Or just eat it plain – This is a complete supper and tastes great just by itself!

How To Store Sausage Veggie Sheet Pan Dinner

Store this sausage veggie sheet pan dinner in the fridge for up to a week. You can also freeze this recipe. I just freeze it in quart freezer bags and then defrost it and heat it on a pan in the oven or toaster oven.