I don’t know about you, but now that its back to school, it seems as though now there’s even less time to get dinner on the table. Especially when you count in all those extra after school activites. This is where an easy one pan meal like this Sausage and Vegetable Sheetpan Dinner comes in handy!
It’s literally a meal where you can throw all the vegetables on a tray, bake it, and call it dinner! As a bonus- it’s even healthy.
Can you actually cook sausages in the oven?
You bet you can! Actually I find that baking sausages in the oven makes them taste even better. It gives it a slightly smoky flavor, and really- usually everything is better when its cooked in the oven right?
Not only that- but it also takes less time, you don’t have to wait for your water to boil and then have that make a mess all over your stove!
I bake my sausages in the oven all the time, and its especially delicious when you have it in the same pan as the rest of the food to really meld those flavors together. This Pepperpot Sheetpan Dinner uses sausages to that are baked in the oven too.
Even when I don’t cut the sausage up, it only takes about 15-20 minutes at 375 degrees to bake.
7 Tips to remember when your making this Sheetpan Vegetables and Sausages Recipe
- Preheat your oven to 400 degrees before you start. That way your oven will be hot by the time your vegetables are ready to go in.
- Use a silicone mat! Not only can you reuse them, but they make clean up super easy, and you can actually make the meal healthier because you don’t have to add extra oil.
- As a bonus, your food also bakes more evenly and the food won’t stick to it. On Amazon you can buy 2 here for a super low price.
- ALWAYS sharpen your knives before you start using them. Yes, it’s an extra step that you’ll have to take when making any recipe- BUT cutting vegetables, especially root vegetables, go much faster when your knife is sharp!
- You can substitute the vegetables that are in the recipe for what you have on hand.
- Especially now that it’s fall with all the squash in season, swap out the potatoes for sweet potato or butternut squash. You can do more peppers and less carrots, add broccoli or cauliflower.
- Swapping vegetables in this sheetpan recipe will let you use what vegetables you have on hand so that less goes to waste! You also have the bonus of getting a couple different sheetpan dinner ideas out of one recipe! (swap out the meat too!)
- Don’t peel your vegetables! Most of the nutrients are always in the peels, if you peel them, then you take that all out. Not only that but by not peeling them you’ll be able to save a ton of time!
|Prep Time||15 minutes|
|Cook Time||25 minutes|
- 2 potatoes
- 3 carrots medium
- 1 pepper any color
- 1 zuchinni medium
- 1/2 onion
- 2 sausage links
- 2 tsp salt
- 1 tsp pepper
- 2 tbsp italiano seasoning divided
- 1 tbsp olive oil divided
- 3 tbsp Parmesan cheese
- 2 cups shredded mozzarella
- Preheat oven to 400 degrees. Cut potatoes and carrots into 1 inch pieces. Toss with 1/2 tbsp olive oil, 1 tsp salt, 1/2 tsp pepper and 1 tbsp italiano seasoning. Place all of it on a tray covered with parchment or silpat mat. Bake for 5-10 minutes. Meanwhile dice remaining vegetables into 1 inch piece. Toss with remaining oil and seasonings. Take the potatoes and carrots out of the oven, add the remaining vegetables and bake for another 15 minutes. Add Parmesan cheese, stir and top with shredded mozzarella. Place in the oven again for a few minutes until cheese is melted. Serve