One-pan Dinner! I love easy sheet pan dinners. This meal is high in protein and veggies.

Ingredients

• 1 pound Smoked Sausage Links (cut into 1‑inch pieces; any flavor you prefer (e.g., kielbasa, chicken sausage))
• 2 pieces Bell Peppers (any colors, sliced into 1‑inch strips)
• 2 pieces Zucchini (halved lengthwise then sliced into half‑moons)
• 1 medium Red Onion (peeled and cut into wedges)
• 2 tablespoons Olive Oil (extra‑virgin, for garlic oil)
• 3 cloves Garlic (minced)
• 1 teaspoon Paprika (smoked preferred)
• 1 teaspoon Italian Seasoning
• ½ teaspoon Salt
• ¼ teaspoon Black Pepper (freshly ground)

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and let it fully preheat while you prepare the ingredients.

   Time: PT5M

   Temperature: 425°F

2. Prepare Sausage

   Slice the sausage links into 1‑inch pieces; set aside.

   Time: PT2M

3. Chop Vegetables

   Slice bell peppers, halve and slice zucchini, and cut the red onion into wedges. Place all vegetables in a large mixing bowl.

   Time: PT8M

4. Make Garlic Oil

   In a small skillet over low heat, warm the olive oil and add the minced garlic. Cook just until fragrant, about 1 minute, then remove from heat.

   Time: PT2M

   Temperature: low heat

5. Combine Everything

   Add the sliced sausage and garlic‑infused oil to the bowl of vegetables. Sprinkle paprika, Italian seasoning, salt, and pepper. Toss everything together until evenly coated.

   Time: PT3M

6. Arrange on Sheet Pan

   Spread the sausage‑vegetable mixture in a single layer on the sheet pan, making sure pieces aren’t stacked.

   Time: PT2M

7. Roast

   Place the pan in the preheated oven and roast for 25‑30 minutes, stirring once halfway through, until the sausage is browned and the vegetables are tender‑crisp.

   Time: PT30M

   Temperature: 425°F

8. Rest and Serve

   Remove the pan from the oven, let it sit for 2 minutes, then serve hot straight from the sheet pan or transfer to a serving dish.

   Time: PT2M

Nutrition Facts

Calories

520

Protein

30g

Carbohydrates

30g

Fat

22g

Fiber

5g

Ingredient Substitutions

• Instead of Smoked Sausage Links: Turkey sausage, Plant‑based sausage
• Instead of Bell Peppers: Red onion, poblano peppers
• Instead of Zucchini: Yellow squash, eggplant
• Instead of Red Onion: white onion, shallots
• Instead of Olive Oil: avocado oil, vegetable oil
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Paprika: regular paprika, chipotle powder
• Instead of Italian Seasoning: Herbes de Provence, dried oregano + basil
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper

Equipment Needed

• Sheet Pan
• Mixing Bowl
• Chef's Knife
• Cutting Board
• Spatula or Tongs
• Oven

Critical Steps — Do Not Skip

• Preheating the oven to a high temperature (425°F) for proper caramelization.
• Ensuring the garlic oil does not burn.
• Tossing the sausage and vegetables thoroughly with oil and seasonings.
• Spreading the mixture in a single layer on the sheet pan to avoid steaming.

Chef Tips from the Video

• For extra flavor, add a splash of balsamic vinegar or a squeeze of lemon juice after roasting.
• Use a mix of colorful vegetables for visual appeal and varied textures.
• If you like a spicy kick, sprinkle red‑pepper flakes with the seasonings.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Not recommended due to texture changes in the vegetables.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Chop all vegetables up to 24 hours ahead and store in a sealed bag in the fridge.
• Prepare the garlic oil in advance; keep it refrigerated and bring to room temperature before tossing.

Frequently Asked Questions