Colorful Sheet Pan Sausage Roast
A vibrant and flavorful one-pan meal featuring smoked chicken sausage roasted alongside a medley of colorful vegetables like bell peppers, onion, fennel, and zucchini. Easy preparation and cleanup make this a perfect weeknight dinner.
Ingredients
- 9 ounces Italian-style smoked chicken sausage sliced into ½-inch thick rounds
- 1 cup sliced red onion from about 1 medium-small onion
- ¾ cup sliced red bell pepper
- ¾ cup sliced orange bell pepper
- ¾ cup sliced yellow bell pepper
- ¾ cup thinly sliced fennel bulb
- ¾ cup sliced zucchini cut into half-moons
- 3 medium garlic cloves crushed
- 2 teaspoons olive oil
- ¼ teaspoon dried oregano
- Generous pinch kosher salt scant ⅛ teaspoon
- ⅛ teaspoon black pepper plus a tiny pinch more
- ¼ teaspoon crushed red pepper flakes
- 1 ½ tablespoons torn fresh basil
Instructions
- Prepare Oven and Pan: Position a large, rimmed baking sheet inside your oven. Set the oven temperature to 425°F (220°C) and allow both the oven and the sheet pan to fully preheat.
- Season Vegetables: While the oven heats, place the sliced red onion, all bell peppers, fennel, and zucchini into a large mixing bowl. Drizzle with the olive oil, then sprinkle over the dried oregano, kosher salt, and black pepper. Toss thoroughly until all vegetables are evenly coated.
- Initial Roast: Carefully retrieve the hot baking sheet from the oven using oven mitts. Spread the seasoned vegetable mixture evenly across the hot pan in a single layer. Return the pan to the oven and roast for approximately 12 minutes, allowing the vegetables to just begin softening.
- Add Sausage and Final Roast: Remove the baking sheet from the oven. Briefly stir the vegetables. Add the sliced smoked sausage and crushed garlic to the pan, distributing them amongst the vegetables. Place the sheet back into the 425°F (220°C) oven. Continue to roast for another 15 to 18 minutes. The sausage should be heated through, and the vegetables should be tender with some charred edges.
- Garnish and Serve: Once cooked, carefully remove the baking sheet from the oven. Immediately sprinkle the fresh torn basil and crushed red pepper flakes over the sausage and vegetables. Serve hot.
Notes
Nutritional Information (Estimated Per Serving):
- Calories: 268 kcal
- Protein: 18.6 g
- Total Fat: 15.5 g
- Saturated Fat: 4.2 g
- Total Carbohydrate: 13.3 g
- Dietary Fiber: 3.1 g
- Total Sugars: 7.3 g
- Added Sugars: 0 g (assuming sausage contains no added sugars)
- Sodium: 739 mg (can vary based on sausage and salt used)