Sheet Pan Sausage and Veggies
Hey There! Let’s Talk Sheet Pan Sausage and Veggies
So, picture this: It’s Wednesday evening, and you’re staring at your fridge like it’s gonna start talking to you or something (been there, right?). That’s when I usually remember my trusty sheet pan sausage and veggies recipe. It’s basically my mid-week superhero, swooping in to save dinner time when I’m just not in the mood for anything too complicated. I actually started making this when I was juggling work, classes, and a social life, and it’s stuck with me ever since! Plus, who doesn’t love a meal that practically cooks itself while you catch up on, well, anything else?
Why You’ll Love This
I whip this up whenever I need something comforting yet crazy easy. The best part? My family goes nuts for it every time (seriously, even the picky eaters). It’s basically magic. Plus, it’s perfect for when I just can’t be bothered to wash a ton of dishes—everything goes on one pan, and voilà! Clean-up is a breeze. (And yes, I’ve definitely used store-bought sauce when I’m feeling lazy—no shame in that game!)
Ingredients You’ll Need
- 1 pound of your favorite sausage (I use Italian, but chicken works great too)
- 3 bell peppers, any color (or whatever’s wilting in your fridge)
- 1 onion, sliced (sometimes I chuck in a red onion for a bit of sweetness)
- 2-3 tablespoons of olive oil
- Salt and pepper to taste (or go wild with some paprika)
- 2-3 cloves of garlic, minced (my grandma always said more garlic is never enough)
- Optional: a handful of cherry tomatoes or a sprinkle of dried herbs
How to Throw It Together
- Preheat your oven to 400°F (or thereabouts, let’s not get too fussy).
- Chop your veggies and sausage into bite-sized pieces. Try to keep ’em roughly the same size, but honestly, don’t stress if they’re a bit wonky—rustic is the vibe here.
- On a large sheet pan, toss everything with olive oil, salt, and pepper. Make sure they’re in a somewhat even layer. And yes, this is when I sneak a taste of the sausage!
- Roast in the oven for about 25-30 minutes, giving it a stir midway through. Don’t worry if it looks a bit weird at first; it always comes together in the end.
- Once the veggies are tender and the sausage is golden, it’s done! Serve it up while it’s hot.
Notes from My Kitchen
I’ve found that using a bit of parchment paper can save you from some serious scrubbing later (learned that the hard way). Also, if you happen to have some leftover veggies, throw them in—it’s like a surprise party for your taste buds each time.
Variations I’ve Tried
Once, I got adventurous and tossed in some potatoes; they took a bit longer to cook, so watch out for that. Oh, and I tried zucchini once, but it turned out kind of mushy—maybe it’s better in summer.
Equipment? Don’t Sweat It
If you don’t have a proper sheet pan, a couple of baking trays work just fine. Just don’t overcrowd them; you want everything crispy, not steamed!
Storing the Leftovers
If you’ve got any left (rarely happens in my house!), pop it in an airtight container. It tastes even better the next day—I think the flavors just get friendlier over time.
Serving Suggestions
We usually pair this with some crusty bread or a simple side salad. My sister loves it with a dollop of sour cream on top, though I haven’t quite come around to that yet.
Pro Tips from Experience
I once tried to rush the roasting part and pulled it out early—it was a bit of a soggy mess. So, let it cook all the way; patience is a virtue, or so they say.
FAQs I’ve Heard a Lot
Can I use frozen veggies? Sure, why not! Just watch out for extra water.
How do you keep the veggies from getting too mushy? High heat, my friend, and giving them space to breathe.
Is there a vegetarian version? Totally, just swap the sausage for your favorite plant-based version or throw in some chickpeas!
If you’re itching for more recipes, check out my go-to recipe site or explore some delicious inspo on Pinterest—they never let me down. Happy cooking!
