This 30-minute healthy sheet pan sausage and veggies meal is low-carb, easy to make and packed full of flavor for a quick and easy dinner on busy weeknights.
Today we’re cooking a quick and easy healthy sheet pan sausage and veggies meal. I like this one for the simplicity of a one pan meal that has both your proteins and veggies. It’s a no fuss recipe with minimal effort for your quick weeknight dinners that cooks in 30 minutes and serves about four people.
Think of the browned, crispy edges of sliced sausage or kielbasa, the delicious smell of roasted onions, bell peppers, zucchini, cherry tomatoes and broccoli. Top that with some fresh parsley and Parmesan cheese and it’s downright delicious. I really like the particular combination of veggies in this recipe because they compliment each other really well.
You have the sweet flavor of roasted onions and bell peppers with burnt and charred ends, the softness of zucchini, crispy broccoli and the bright burst of fresh cherry tomatoes in your mouth when you bite down on them. There are so many different flavors and textures in one pan and they all work beautifully together.
But if one or some of these veggies aren’t your kind of thing, you can always customize them and change them up with your favorites. Pearl onions, brussels sprouts, carrots, asparagus, summer squash or add in some carbs like red potatoes, baby potatoes or sweet potatoes. There’s plenty of ways to change this to your liking. So let’s get started.
HEALTHY SHEET PAN SAUSAGE AND VEGGIES TIPS AND TRICKS
Sausage/kielbasa: With so many choices from turkey to beef to pork to chicken or a mixture of them, go for your favorite sausage or kielbasa. I like slicing them into rounds because the more surface you have, the more crispy edges you get. But you can also cook them whole. You can even use whole Italian sausage or brats. For a lighter, healthier option, try turkey sausage or lite/healthy kielbasa.
Veggies: I went with onions, bell peppers, zucchini, cherry tomatoes and broccoli but you can mix and match and add other things like pearl onions, brussels sprouts, carrots, asparagus, summer squash or add in some carbs with red potatoes, baby potatoes or sweet potatoes. Or add in some smashed garlic cloves for even more flavor.
Mixing it up: You can mix it all up on the sheet pan but I like to do it in a mixing bowl because it’s faster and things are spread out more evenly. It’s worth washing that extra dish for me.
Add some flavor: Add fresh chopped parsley and some grated Parmesan cheese for more flavor. Other toppings you can add are lemon juice, chorizo or crumbled bacon.
Cooking: Use a parchment paper or foil on your sheet pan to help clean up later. Spread everything out evenly and try not to stack them on top of each other because they might end up steaming instead of roasting and will take longer to cook. Start checking at the 30 minute mark for doneness since all ovens and veggies might vary.
And that’s it. We really enjoyed this meal and I hope you will to. Enjoy!
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