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–+ servings

One Pan Sausage and Vegetable Dinner - Easy, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 to 1.5 pounds sausage (Italian, smoked, chicken, or turkey), sliced into 1/2-inch rounds
  • 1 large red bell pepper, chopped into 1-inch pieces
  • 1 large yellow bell pepper, chopped into 1-inch pieces
  • 1 medium red onion, cut into wedges
  • 2 cups broccoli florets
  • 2 cups baby potatoes, halved (or quartered if large)
  • 2 medium zucchini, cut into half-moons
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried Italian seasoning (or oregano + thyme)
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • Fresh lemon (for serving)
  • Fresh parsley or basil, chopped (optional garnish)

Method
 

  1. Preheat the oven: Set it to 425°F (220°C). High heat means caramelized edges and deeper flavor.
  2. Prep the pan: Line a large rimmed baking sheet with parchment for easier cleanup. If you have two smaller sheets, use both to avoid crowding.
  3. Cut the veggies: Aim for even pieces so everything cooks at the same pace. Potatoes should be smaller since they take longer.
  4. Mix the seasoning: In a large bowl, combine olive oil, garlic, smoked paprika, Italian seasoning, red pepper flakes (if using), salt, and black pepper.
  5. Toss the vegetables: Add potatoes, peppers, onion, broccoli, and zucchini to the bowl. Toss until everything is well coated.
  6. Spread on the sheet: Arrange vegetables in a single layer. Keep space between pieces for good browning. If crowded, divide across two pans.
  7. Roast the vegetables: Place in the oven and roast for 12 minutes to give potatoes a head start.
  8. Add the sausage: Pull the pan out, scatter sliced sausage over the top, and return to the oven.
  9. Roast until golden: Cook 15–18 more minutes, stirring once halfway, until the potatoes are tender and the sausage edges are browned.
  10. Finish with brightness: Squeeze fresh lemon over the pan. Taste and add a pinch more salt or pepper if needed.
  11. Garnish and serve: Sprinkle with chopped parsley or basil. Serve as-is, or over rice, quinoa, or cauliflower rice.

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