Sheet Pan Rainbow Veggie Sausage (Printer View)

Colorful roasted vegetables paired with sliced sausage for an easy, nutritious one-pan dinner.

# What you'll need:

→ Proteins

01 - 14 oz chicken or turkey sausage, sliced into 1/2 inch rounds

→ Vegetables

02 - 1 red bell pepper, chopped
03 - 1 yellow bell pepper, chopped
04 - 1 orange bell pepper, chopped
05 - 1 small red onion, cut into wedges
06 - 1 medium zucchini, sliced
07 - 1 cup broccoli florets
08 - 1 cup cherry tomatoes, halved
09 - 1 cup baby carrots, halved lengthwise

→ Seasonings and Oils

10 - 3 tablespoons olive oil
11 - 1 teaspoon smoked paprika
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon garlic powder
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

# Method:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine all chopped vegetables and sliced sausage.
03 - Drizzle with olive oil and sprinkle with smoked paprika, oregano, garlic powder, salt, and pepper. Toss well to coat evenly.
04 - Spread the mixture in a single layer on the prepared baking sheet.
05 - Roast for 25 to 30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized and sausage is browned.
06 - Remove from oven and serve hot. Garnish with fresh herbs if desired.

# Expert Advice:

01 -
  • Everything cooks on one sheet, which means minimal cleanup and maximum time actually enjoying dinner with people you care about.
  • The smell of roasting vegetables with smoked paprika fills your kitchen in the best possible way, making even weeknight cooking feel intentional.
  • It's naturally gluten-free and dairy-free, so you're not sacrificing flavor while accommodating dietary needs.
02 -
  • Don't skip the halfway stir—I learned this the hard way when one side was caramelized and the other side was still pale and firm, making the texture inconsistent bite to bite.
  • Cut your vegetables roughly the same size or the smaller pieces will be mushy by the time the larger ones finish cooking, so take an extra minute with your knife.
03 -
  • Pat your sausage slices dry with a paper towel before adding them to the bowl so they brown instead of steam, making a real difference in texture and flavor.
  • Taste the dish right when it comes out of the oven before adding any extra salt, since sausage brings its own sodium and you might find it's already seasoned perfectly.
Return