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Easy Sheet Pan Veggie Sausage Bake - A Weeknight Winner

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12–16 oz veggie sausage (Italian-style or smoked works great), sliced into 1/2-inch rounds
  • 1 pound baby potatoes, halved (or diced Yukon Golds)
  • 1 red bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced into strips
  • 1 red onion, cut into wedges
  • 2 cups broccoli florets (or broccolini, trimmed)
  • 3 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 lemon, cut into wedges (for serving)
  • Fresh parsley or basil, chopped (optional)

Method
 

  1. Heat the oven: Preheat to 425°F (220°C). Line a large rimmed sheet pan with parchment for easier cleanup.
  2. Prep the veggies: Cut everything to similar sizes so they cook evenly. Halve baby potatoes and keep broccoli in bite-size florets.
  3. Toss with oil and spices: In a large bowl, combine potatoes, peppers, onion, and broccoli with olive oil, smoked paprika, garlic powder, oregano, salt, and pepper. Mix until everything is well coated.
  4. Spread on the pan: Arrange veggies in a single layer. Avoid overcrowding so they roast instead of steam.
  5. Start the roast: Roast veggies for 15 minutes to give the potatoes a head start.
  6. Add the sausage: Remove the pan, add sliced veggie sausage, and gently toss or nestle the pieces among the veggies.
  7. Finish roasting: Return to the oven for 12–15 minutes, until veggies are tender with crispy edges and sausage is browned.
  8. Brighten it up: Squeeze lemon over the pan and sprinkle with fresh herbs. Taste and adjust seasoning.
  9. Serve: Enjoy as-is, or serve over quinoa, rice, or with warm crusty bread.