Sheet pan sausage and vegetables are an easy weeknight dinner you will want to keep it on repeat! Loaded with slices of chicken sausage and chunks of potatoes, carrots, green peppers and a savory marinade to crisp the veggies into mouthwatering perfection!
Course: Dinner, Main, Main Course, Main Dish
Keyword: Dairy-Free, Gluten Free, Nut Free, One Pan, Sausage and Vegetables, Sheet Pan
Author: Danielle Fahrenkrug
16ouncessmoked sausagenot ground (I prefer turkey or chicken sausage)
2green bell peppers or 4 hatch green chili peppersuse hatch for a spicy dish
Wash and prepare the vegetables: Peel the carrots and slice them and the sausage into thick circles. Slice the peppers into 1" squares and the red potatoes into 1/2" cubes.
Make the marinade or dressing: in a small bowl add the olive oil, basil, oregano, onion powder, garlic powder, and pink salt. Mix well.
Spread the prepared sausage and vegetables on the sheet pan. Pour the marinade on top. Using your hands toss to coat them. Spread the sausage and vegetables evenly (not overlapping) on the baking sheet.
Bake for 25 minutes, flip everything and bake another 15-20 minutes until slightly browned but not burned.
Serve with rice or quinoa to make this 6 servings. This can also be stored in individual containers for meal prep for the week.