Healthy 20 Minute Sheet Pan Sausage and Veggies (for Lisa)

Hey Lisa from Michigan! I heard you’re juggling sports practice and homework with the kids. This 20-minute sheet pan sausage and veggie recipe is perfect for your busy nights. It’s quick, easy, and packed with flavor.

You’ll love how simple it is to toss everything on one pan and pop it in the oven. While it cooks, you can help with homework or catch your breath. In no time, you’ll have a tasty, healthy meal that’ll make your hectic evenings a bit smoother.

Exact Ingredients List

Here’s what you’ll need to make this quick and tasty sheet pan meal:

• 12-16 ounces smoked turkey or chicken sausage (about 3 cups)
• 2 cups sweet potato, diced into 1/2-inch cubes
• 2 cups broccoli florets
• 1 cup bell pepper, chopped (any colors)
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon Italian seasoning (or taco, Cajun, or your favorite spice blend)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Feel free to swap out veggies based on what you have on hand. The recipe is flexible!

Remember to adjust the amounts if you’re cooking for more or fewer people. This list makes about 4-6 servings.

Instructions

Preheat your oven to 400°F (200°C). Get your baking sheet ready.

Slice the sausage into 1-inch rounds. Cut the sweet potatoes into small 1/2-inch cubes.

Put the sausage, veggies, and minced garlic on the baking sheet. Drizzle olive oil over everything.

Sprinkle Italian seasoning (or your favorite spice blend) on top. Add salt and pepper too.

Use your hands to mix everything. Make sure all the veggies are coated with oil and spices.

Spread everything out in a single layer on the sheet.

Pop the sheet in the oven and bake for 20 minutes. Flip the food halfway through cooking.

Take the sheet out when everything looks golden and smells yummy.

Serve your sausage and veggie mix hot. Try it with rice, quinoa, or in sandwiches. It’s great on its own too!

Possible Substitutes List & Recipe Variations

You can easily switch up this recipe to fit your taste or use what’s in your fridge. Here are some tasty swaps:

Sausage: Try chicken apple sausage, Italian sausage, or even vegan sausage.

Veggies: Mix and match with your favorites! Some good options:

• Cauliflower
• Brussels sprouts
• Zucchini
• Carrots
• Green beans

Spices: Get creative with different seasoning blends:

• Taco seasoning
• Cajun spice mix
• Greek seasoning
• Lemon pepper

Starch: Swap sweet potatoes for regular potatoes or butternut squash.

Want to make it low-carb? Skip the starchy veggies and add more bell peppers or cauliflower.

For a Mediterranean twist, use chicken sausage, add cherry tomatoes and olives, and sprinkle with feta cheese after cooking.

You can also turn this into a breakfast dish. Use breakfast sausage links and add some diced onions to the mix.

Remember, cooking times may vary slightly with different veggies. Just keep an eye on your sheet pan and adjust as needed.

Tips, Tricks & Storing

Want to save time? Cut your veggies ahead and store them in the fridge. This makes throwing the meal together super quick on busy nights.

Try different sausage flavors to mix things up. Spicy Italian or apple chicken sausage can add fun new tastes to your sheet pan dinner.

Don’t overcrowd the pan. Give your veggies and sausage some space so they can get nice and crispy.

Got leftovers? Lucky you! They’re great for lunch the next day. Just reheat in the microwave or oven until warm.

Store any extras in an airtight container in the fridge. They’ll stay fresh for 3-4 days.

Want to freeze some for later? Go for it! Put cooled leftovers in a freezer bag. They’ll keep for up to 3 months.

To reheat from frozen, thaw in the fridge overnight. Then warm in the oven at 350°F for about 10 minutes.

Remember to adjust cooking time if you change up the veggies. Harder veggies like carrots might need a few extra minutes.