Sheet Pan Roasted Veggies Sausage (Print View)

A colorful tray bake blending smoky sausage or tofu with oven-roasted vegetables and simple seasonings.

# Components:

→ Proteins

01 - 4 chicken sausages, sliced into 1-inch pieces (or 14 oz vegan sausages/tofu)

→ Vegetables

02 - 2 medium red bell peppers, cut into chunks
03 - 1 large red onion, cut into wedges
04 - 2 medium zucchinis, sliced
05 - 2 medium carrots, sliced
06 - 7 oz cherry tomatoes, whole

→ Seasonings & Oil

07 - 3 tbsp olive oil
08 - 1 tsp dried oregano
09 - 1 tsp smoked paprika
10 - 1/2 tsp garlic powder
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper

→ Optional Garnishes

13 - Fresh parsley, chopped
14 - Lemon wedges

# Directions:

01 - Preheat the oven to 425°F and line a large sheet pan with parchment paper.
02 - In a large bowl, combine the sliced sausages or tofu with all chopped vegetables.
03 - Drizzle olive oil over the mixture, sprinkle with oregano, smoked paprika, garlic powder, salt, and black pepper, then toss to coat evenly.
04 - Spread the mixture in a single layer evenly over the prepared sheet pan.
05 - Roast for 25 to 30 minutes, stirring halfway through until the vegetables are tender, golden, and the sausage or tofu is fully cooked.
06 - Garnish with fresh parsley and serve with lemon wedges as desired.

# Expert Advice:

01 -
  • Customizable with your choice of protein and vegetables
  • Minimal cleanup and quick prep for busy nights
02 -
  • For vegan diets, use extra-firm tofu or plant-based sausages.
  • Always check product labels if you have allergies to soy, gluten, mustard, or celery.
03 -
  • Swap in vegetables like broccoli, sweet potatoes, or mushrooms for variety.
  • Add chili flakes or a drizzle of balsamic glaze before serving for flavor.
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