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Easy One-Pan Sausage and Veggies Recipe for Quick Flavorful Meals

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A quick and easy one-pan meal featuring Italian sausage and roasted vegetables, perfect for busy weeknights or lazy weekends. This flavorful dish combines simple ingredients with minimal cleanup.

Ingredients

Scale
  • 1 pound Italian sausage links or pre-cooked sausage, sliced
  • 2 medium bell peppers (about 10.5 oz), mixed colors, sliced into strips
  • 1 large zucchini (about 7 oz), sliced into half-moons
  • 1 medium red onion, cut into wedges
  • 1 cup cherry tomatoes (about 5.3 oz), whole or halved
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt to taste (start with ½ teaspoon)
  • Black pepper to taste (start with ¼ teaspoon)
  • A handful fresh parsley, chopped (optional garnish)

Instructions

  1. Preheat your oven to 425°F (220°C). Allow at least 10 minutes for the oven to reach temperature.
  2. Slice 1 pound of Italian sausage into 1-inch pieces.
  3. Slice 2 medium bell peppers into strips, cut 1 large zucchini into half-moons, and wedge 1 medium red onion. Toss 1 cup cherry tomatoes whole or halved if large.
  4. In a mixing bowl, combine sausage and veggies. Drizzle with 3 tablespoons olive oil and add 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, salt, and pepper. Toss gently to coat evenly.
  5. Spread the mixture evenly on a rimmed baking sheet, ensuring pieces are not overcrowded.
  6. Roast in the preheated oven for 25-30 minutes. Halfway through (around 15 minutes), use a spatula or tongs to turn the sausage and toss the veggies for even browning.
  7. Check that the sausage has reached an internal temperature of 160°F (71°C) and that veggies are tender with golden edges.
  8. Remove from oven, garnish with chopped fresh parsley if desired, and let rest for 5 minutes before serving.

Notes

Do not overcrowd the pan to ensure proper roasting and crisping. Use room temperature sausage for even cooking. Toss halfway through roasting for best browning. If using pre-cooked sausage, reduce roasting time to 15-20 minutes. Rotate pan if veggies cook unevenly. Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently in a skillet or oven to maintain texture.

Nutrition

Keywords: one-pan, sausage, vegetables, quick dinner, easy recipe, roasted veggies, weeknight meal, Italian sausage, healthy, gluten-free option

Find it online: https://dahliadishes.com/easy-one-pan-sausage-and-veggies-recipe-for-quick-flavorful-meals/