Save A vibrant, crowd-pleasing tray bake featuring hearty sausages or tofu with a medley of colorful roasted vegetables. Minimal prep and maximum flavor make this a perfect weeknight dinner on a budget.
I first made this sheet-pan meal when I needed something quick, healthy, and satisfying after a busy workday. It became an instant favorite for its versatility and the way it makes my kitchen smell amazing while roasting.
Ingredients
- Chicken sausages (or vegan sausages/tofu): 4 pieces, about 400 g/14 oz, sliced into 1-inch pieces
- Red bell peppers: 2 medium, cut into chunks
- Red onion: 1 large, cut into wedges
- Zucchinis: 2 medium, sliced
- Carrots: 2 medium, sliced
- Cherry tomatoes: 200 g (7 oz), whole
- Olive oil: 3 tbsp
- Dried oregano: 1 tsp
- Smoked paprika: 1 tsp
- Garlic powder: 1/2 tsp
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Fresh parsley (optional): Chopped
- Lemon wedges (optional): For serving
Instructions
- Preheat Oven:
- Preheat the oven to 220°C (425°F). Line a large sheet pan with parchment paper.
- Combine Ingredients:
- In a large bowl, combine the sausages (or tofu) and all chopped vegetables.
- Season:
- Drizzle with olive oil, then sprinkle with oregano, smoked paprika, garlic powder, salt, and pepper. Toss until everything is evenly coated.
- Arrange on Pan:
- Spread the mixture evenly over the prepared sheet pan in a single layer.
- Roast:
- Roast in the oven for 25–30 minutes, stirring halfway through, until vegetables are tender and golden and sausage/tofu is cooked through.
- Garnish & Serve:
- Garnish with fresh parsley and serve with lemon wedges, if desired.
Save This recipe is a favorite for family dinners, especially when everyone wants to help out with chopping and mixing. We love customizing the veggies based on what's in season, and it brings everyone to the table quickly.
Required Tools
You will need a large sheet pan, mixing bowl, knife, cutting board, and parchment paper for easy cleanup.
Allergen Information
This dish may contain soy (if using tofu or plant-based sausages), gluten (if using non-GF sausages/tofu), and other processed ingredient allergens. Always confirm by reading labels.
Nutritional Information
Per serving using chicken sausage: 340 calories, 20 g total fat, 22 g carbohydrates, 16 g protein.
Save This one-pan meal makes cleanup quick and guarantees a balanced, tasty dinner every time. Enjoy experimenting with protein and veggie combos to keep things exciting.
Recipe FAQ
- → Can I use tofu instead of sausages?
Yes, firm or extra-firm tofu works well as a plant-based protein alternative, absorbing the spices and roasting nicely alongside the vegetables.
- → What vegetables work best for roasting on a sheet pan?
Firm vegetables like bell peppers, zucchini, carrots, onions, and cherry tomatoes hold up well and develop wonderful caramelization during roasting.
- → How do I keep the vegetables from drying out?
Tossing the vegetables and protein with olive oil before roasting helps retain moisture and encourages even cooking and browning.
- → Is it possible to make this dish gluten-free?
Yes, by choosing gluten-free sausages or tofu and checking all seasonings, this tray bake can easily be gluten-free.
- → What side dishes complement this sheet pan meal?
Crusty bread, fluffy rice, or quinoa are great accompaniments, absorbing the flavorful juices from the roasted ingredients.