Sheet Pan Sausage & Veggies
Sheet Pan Sausage: assemble this flavorful and healthy weeknight dinner in just 35 minutes. Minimal cleanup and customizable with your favorite veggies.
Ingredients
- 1 (14 ounce) Andouille sausage, sliced into 1/4 inch slices
- 2 cups broccoli florets
- 2 cups bell peppers, cut into 1-inch strips (red, yellow, or orange peppers)
- 2 cups zucchini, sliced in half rounds
- 1 red onion, sliced into strips
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
Instructions
- Preheat oven to 400 degrees F. Line an extra large sheet pan (21X15x1) or two smaller sheet pans with parchment paper. Add the sausage, broccoli, bell peppers, zucchini, and red onion to the pan, ensuring even distribution.
- In a small bowl, whisk together the 1/4 cup olive oil and 1 Tablespoon Dijon mustard. Pour over the sausage and veggies and sprinkle with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and salt and pepper to taste. Toss together well with tongs or your hands. Spread in an even layer on the pan, ensuring vegetables have room to roast and do not steam.
- Bake for 15 minutes. Toss mixture and rotate the pan and bake for another 10-15 minutes or until sausage is browned and veggies are tender-crisp to your likeness.
- Remove from oven and sprinkle with desired amount of parmesan if desired and garnish with fresh parsley.
Video
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.