Italian Sausage Sheet Pan
Sheet pan dinner with Italian sausage, roasted vegetables, and seasoning cooked in one pan. Vegetables and sausage roast together until browned and tender.
Ingredients
Method
Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly oil it.
Cut bell peppers into 1.5-inch chunks, red onion into wedges, and zucchini into 1.5-inch pieces. Mince garlic and halve cherry tomatoes.
Place sausage pieces (broken into 1.5-inch chunks if using bulk), bell peppers, red onion, and zucchini on the sheet pan. Drizzle with olive oil.
Sprinkle Italian seasoning, minced garlic, red pepper flakes, salt, and black pepper over everything. Toss gently to coat vegetables and sausage evenly.
Spread in a single layer on the sheet pan. Roast for 20 minutes.
Stir the pan and scatter cherry tomatoes over top. Roast for another 8–10 minutes until sausage is cooked through (internal temperature 160°F) and vegetables are tender and lightly browned at the edges.
Remove from oven and let rest 2 minutes before serving directly from the pan.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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