Roasted Italian Sausage and Veggies

Another “veggies most” recipe was just cooked this evening and it’s a flavorful one! I had it marked on the menu for later in the week but after coming home from an afternoon spent at the pool, some sautéed vegetables with a little bit of protein sounded good. 

This is a one pan meal, which means you aren’t shuffling between pans and dishes back and forth. Everything goes onto one pan and stays there until it’s divided amongst plates. If you’re short on prep-time, I highly suggest cutting your vegetables either the night before or morning of. Although, if your knife skills are up there – this should be a piece of cake for you! 

Roasted Italian Sausage and Veggies
Serves 6
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Vegetables
  1. 2 cups carrots, thinly sliced
  2. 2 cups red potatoes, quartered cut
  3. 1 head broccoli
  4. 1 red bell pepper, diced
  5. 1 yellow bell pepper, diced
  6. 1 medium zucchini, halved and quartered cut
Seasoning
  1. 4½ TB olive oil
  2. ½ TB dried basil
  3. ½ TB dried oregano
  4. ½ TB dried parsley
  5. ½ TB garlic powder
  6. ½ tsp onion powder
  7. ½ tsp dried thyme
  8. 1/8 tsp red pepper flakes
  9. 1/3 cup parmesan cheese
Instructions
  1. Preheat oven to 400 degrees. Using parchment paper, cover a large sheet pan and set aside.
  2. Chop vegetables accordingly and then add with sausage to sheet pan. Set aside.
  3. In a small mixing bowl add all seasoning ingredients. Mix until well combined and pour overtop vegetables and sausage. Use a large spoon or spatula to toss vegetables, sausage and seasoning to evenly coat as much as possible.
  4. Add to oven for 15 minutes. Remove momentarily to toss again and add back. Bake an additional 15 minutes.
  5. Can be served over cauliflower rice, long grain rice or just enjoyed as itself.
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