Rustic Sheet-Pan Sausage Dish (Printable)

Juicy sausages paired with crisp broccoli and bell peppers, all roasted simply for a hearty meal.

# What You Need:

→ Proteins

01 - 4 Italian sausages (pork, chicken, or turkey; approx. 14 oz total)

→ Vegetables

02 - 1 large head broccoli, cut into florets (approx. 10.5 oz)
03 - 2 bell peppers (1 red, 1 yellow), sliced
04 - 1 small red onion, sliced

→ Aromatics & Seasoning

05 - 3 tbsp olive oil
06 - 2 cloves garlic, minced
07 - 1 tsp dried oregano
08 - ½ tsp smoked paprika
09 - ½ tsp salt
10 - ¼ tsp freshly ground black pepper
11 - Pinch of chili flakes (optional)

→ Garnish

12 - Fresh parsley, chopped (optional)
13 - Lemon wedges (optional)

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, toss broccoli florets, sliced bell peppers, and red onion with olive oil, minced garlic, dried oregano, smoked paprika, salt, black pepper, and chili flakes until evenly coated.
03 - Spread the coated vegetables in a single layer on the prepared sheet pan. Nestle the sausages evenly among the vegetables.
04 - Roast in the preheated oven for 25 to 30 minutes, tossing the vegetables halfway through, until sausages reach an internal temperature of 160°F and vegetables are tender with a light browning.
05 - For extra caramelization, broil for 2 minutes at the end of roasting.
06 - Let rest for 2 minutes. Garnish with chopped fresh parsley and serve with lemon wedges as desired.

# Expert Suggestions:

01 -
  • One-pan meal for easy cleanup
  • Gluten-Free option available
02 -
  • Use turkey chicken or plant-based sausages for a lighter or vegetarian version adjust cooking time as needed
  • Swap broccoli for cauliflower or green beans if preferred
03 -
  • Toss the vegetables halfway through roasting for even cooking
  • Broil at the end for caramelized edges
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