Description
Sheet Pan Sausage and Veggies is a quick and easy oven-roasted dish featuring flavorful Andouille sausage paired with a colorful medley of broccoli, bell peppers, zucchini, and red onion. Tossed in a tangy Dijon mustard and olive oil dressing with aromatic spices, this wholesome meal is baked to perfection on a single sheet pan, making it a convenient and delicious dinner option for busy weeknights.
Ingredients
Meat
- 1 (14 ounce) Andouille sausage, sliced into 1/4 inch slices (smoked sausage or Kielbasa can be used as well)
Vegetables
- 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
Seasoning and Dressing
- 1/4 cup olive oil
- 1 Tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste (1 teaspoon kosher salt and 1/4 teaspoon pepper recommended)
Optional Garnish
- Freshly grated Parmesan cheese
- Chopped parsley
Instructions
- Preheat and Prepare Sheet Pan: Preheat your oven to 400°F (200°C). Line an extra large sheet pan (21x15x1 inches) or two smaller sheet pans with parchment paper to prevent sticking and for easy cleanup. Arrange the sliced sausage, broccoli florets, bell pepper strips, zucchini halves, and red onion strips evenly on the pan.
- Mix Dressing and Season: In a small bowl, whisk together olive oil and Dijon mustard until well combined. Pour this mixture over the sausage and vegetables. Sprinkle garlic powder, onion powder, paprika, salt, and pepper evenly over the ingredients. Use tongs or your hands to toss everything together, ensuring all pieces are coated well. Spread the mixture out in an even layer, making sure the veggies are not crowded to allow proper roasting rather than steaming.
- First Bake: Place the sheet pan in the preheated oven and bake for 15 minutes. This initial roasting will begin to cook the sausage and vegetables evenly.
- Toss and Continue Baking: After 15 minutes, remove the pan, toss the ingredients to promote even cooking, and rotate the pan for consistent heat exposure. Return to oven and bake for an additional 10 to 15 minutes, or until the sausage is cooked through and the vegetables are tender and slightly caramelized to your liking.
- Finish and Serve: Remove the pan from the oven. If desired, sprinkle freshly grated Parmesan cheese over the hot sausage and veggies. Garnish with chopped parsley for a fresh, colorful finish. Serve warm directly from the sheet pan or transfer to plates.
Notes
- Do not overcrowd the sheet pan; giving vegetables space allows for proper roasting and caramelization.
- Feel free to substitute Andouille sausage with smoked sausage or Kielbasa based on preference or availability.
- Adjust seasoning quantities to taste, especially salt and pepper.
- Optional Parmesan cheese adds a savory finish but can be omitted for a dairy-free version.
- For crispier veggies, try broiling for the last 2-3 minutes, watching carefully to prevent burning.
