Description
A quick and colorful sheet pan dinner featuring smoky sausage, roasted bell peppers, broccoli, and zucchini tossed in olive oil and garlic parsley salt. Easy, flavorful, and ready in just 30 minutes.
Ingredients
Units
Scale
- 16 oz Andouille or Polish sausage, sliced into rounds
- 2 bell peppers, cut into 1-inch pieces
- 1 lb broccoli florets
- 1 medium zucchini, cut into 1/2-inch thick half rounds
- 1 tablespoon olive oil
- 1 tablespoon garlic parsley salt (adjust to taste)
Instructions
- Preheat your oven to 425°F and line a large sheet pan with parchment paper.
- In a mixing bowl, combine sausage, bell peppers, broccoli, and zucchini.
- Drizzle with olive oil and sprinkle with garlic parsley salt. Toss until evenly coated.
- Spread everything in a single layer on the sheet pan, leaving space between pieces.
- Roast for 20–25 minutes, flipping halfway through, until the sausage is browned and the vegetables are tender and caramelized.
- Optional: Drizzle with more olive oil or a squeeze of lemon before serving.
Notes
- Don’t overcrowd the pan for best roasting results.
- Use parchment paper for easy cleanup and crisp edges.
- Add chili flakes or fresh herbs for extra flavor.
- Leftovers make a great breakfast hash or pasta toss.
Nutrition
- Serving Size: 1 portion
- Calories: 360
- Sugar: 5g
- Sodium: 890mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg