Sausage & Veggie Sheet Pan Roast

Sausage & Veggie Sheet Pan Roast makes for a quick & easy dinner after a long day or if you’re on a budget. We made this dish vegan by using Beyond Meat’s Hot Italian Sausage, but you can use regular Italian-style pork sausage if you’re a meat-eater. Mix and match with your veggies here by subbing out the cabbage for kale or celery for carrots.

Ingredients

Serves: 4-5 Time: 45 minutes

Sausage & Veggie Sheet Pan Roast

• 4-5 sausage links
• 1/2 cup mushrooms, sliced
• 2-3 medium red potatoes, sliced
• 1/2 yellow onion, diced
• 2 celery stalks, diced
• 1/2 cup red cabbage, chopped
• 1 small bell pepper, diced
• 1 small zucchini & yellow squash, sliced
• 2 tsp dried oregano
• 1 tsp black pepper
• 1/2 tsp dried or fresh rosemary
• 2 tsp paprika
• 1 tsp italian seasoning
• 2 tsp garlic powder
• 1/2 tsp red pepper flakes (optional)
• 1-2 tsp salt
• 1 Tbs olive oil

Directions

1. Preheat the oven to 425ºF
2. Begin by preparing the potaotes.
3. In a lightly greased or lines sheet pan, add the potatoes and toss with the olive oil. Place in the oven and back for 10 minutes.
4. Meanwhile, prepare your onion, bell pepper, and other veggies. Toss in a bowl with the seasonings.
5. After the potatoes have cooked, add the remaining vegetables to the pan, mixing together well.
6. Lightly brush the sausages with a bit of olive oil and place on top of the veggies.
7. Return the pan to the oven, baking for 15-20 minutes.
8. Remove from the oven once the sausages and veggies are fully cooked, serve & enjoy!

Nutrition Information

Nutrition Disclaimer

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