This sausage and veggie sheet pan meal is a breeze to make and absolutely delicious! It’s a whole food, low-carb, very nutritious recipe. Filled with yummy sausage, squash, roasted mushrooms, broccoli, peppers, and seasoned perfectly with a bit of heat.
I am always trying new, whole food, lower carb recipes that I know will be super nutritious and healthy for my family AND of course quick and easy to make. This one is the perfect easy, 30 minute meal!
I’m so excited to share this delicious, one-pan recipe with you! This sheet pan is filled with fresh, colorful, flavorful veggies and savory sausage. Oregano, garlic, and red pepper seasoning brings out so much flavor and gives everything a touch of heat. Everything is topped with fresh parsley and nutty Parmesan cheese for absolute perfection. Summer-time calls for easy dinners like this!
For some home remodeling news – we are moving right along… But still got no kitchen. So you can just imagine me cooking everything up on my kitchen table in the living room! It really can be done my friends, and I’ve learned it’s actually not terrible. Even for a passionate cook. Adaptability is key! But it must be known I’m ever so excited to have that beautiful new kitchen with marble countertops and custom-made-by-my-woodworker-husband kitchen cabinets (yes, it’s true). I will be sure to share the before and after once it’s all done.
How to make a veggie and sausage sheet pan meal
You’ll need ALL your colorful, fresh ingredients.
One great thing about this recipe is that you may chop up everything in the morning or the night before (even 2 days ahead is fine). This will save you a bit of time and can even be part of your weekly meal prepping.
A quick note about the sausage – I love using a fully cooked chicken sausage for this recipe, like Gilbert’s Fig and Feta Sausage. Choose your favorite!
When it’s almost dinnertime, spread, drizzle and season everything before popping in the oven for 15 minutes. A quick broil to finish it off and you’ve got yourself a dinner that’s incredibly healthy and everyone will love! Just serve as is or over a bed of rice, buckwheat, or quinoa to round out the meal. Yumm… so wonderful for when you need a quick, healthy meal!
I can’t wait to hear from you, as always , I love your support, feedback, comments and ratings 😊
Other Recipes You Will Love
- Honey Lemon and Ginger Salmon in Foil – amazing 30 minute meal! This salmon in foil is easy, nutritious, and has an amazingly balanced flavor.
- Caprese Avocado Salad with a Balsamic Drizzle – an easy, healthy, fresh and light 30 minute meal.
Easy Sausage and Veggie Sheet Pan
- Total Time: 30 minutes
- Yield: 3–4 servings 1x
Description
This easy sausage and veggie sheet pan meal is a 30-minute low-carb meal with minimal clean up. It’s quick and easy and so nutritious! Filled with delicious sausage, roasted mushrooms, broccoli, peppers, and seasoned perfectly with a bit of heat.
Ingredients
- 4 chicken sausage links (fully cooked)
- 1 medium yellow squash
- 1 red or orange bell pepper
- 1 medium broccoli crown
- 8 oz baby bella mushrooms
- 1/2 pint cherry tomatoes
- 1 Tbsp avocado or olive oil
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 red pepper flakes
- 1/2 tsp sea salt, or to taste
- 1/4 tsp black pepper, or to taste
- 1/2 cup parmesan cheese, shredded
- 1/3 cup parsley, chopped
Instructions
- Place the rack in the center of the oven and preheat oven to 450°F (230°C). Line a large baking sheet with aluminum foil and grease with just a little butter or oil.
- While oven is preheating, slice the sausage and squash into 1/4-inch pieces. Slice the bell pepper and chop the broccoli into small florets. Chop mushrooms in half or quarters.
- Place the squash, pepper, broccoli, mushrooms, whole cherry tomatoes, and sausage on the baking sheet, making sure they are placed in an even layer. Drizzle with a tablespoon of avocado or olive oil and season with garlic powder, oregano, red pepper flakes, sea salt, and black pepper. Toss everything to ensure it is evenly coated.
- Bake for 15 minutes or until vegetables are tender. Broil for 2 minutes, or until crispy.
- Top with shredded parmesan cheese and parsley. Serve as is or alongside quinoa, rice or buckwheat. Enjoy!
Notes
I used Gilbert’s Fig and Feta sausage for this meal and loved it. It’s a bit sweet and savory to complement the veggies. I find that fully cooked chicken sausage works best.
The pepper flakes do add some spice so use less if you don’t like/are sensitive to spicy foods.
Broiling for about 2-3 minutes at the end makes everything deliciously crispy!
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 13 minutes
- Cook Time: 17 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
It sounds really easy and tasty. I’ll be making this soon with buckwheat!
I’m so glad to hear it!! I think you will love it! 😊 Let me how it goes