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Easy Crispy Sheet Pan Sausage and Veggie Bake with Italian Seasoning

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A quick and easy one-pan meal featuring crispy sausage and roasted vegetables seasoned with Italian herbs, perfect for busy weeknights.

Ingredients

Scale
  • 1 pound Italian sausage links, sliced into 1-inch pieces
  • 1 large red bell pepper, cut into 1-inch chunks
  • 1 medium zucchini, sliced into ½ inch thick half-moons
  • 1 medium yellow squash, sliced like the zucchini
  • 1 medium red onion, cut into wedges
  • 12 ounces baby potatoes (Yukon Gold preferred), halved
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons Italian seasoning (dried oregano, basil, thyme, rosemary)
  • 1 teaspoon garlic powder
  • 1 teaspoon salt (to taste)
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Slice the sausage into 1-inch pieces and chop all veggies into roughly uniform sizes (about 1-inch chunks or half-moons).
  3. In a mixing bowl, combine sausage, bell pepper, zucchini, yellow squash, red onion, and baby potatoes.
  4. Drizzle with 3 tablespoons olive oil and sprinkle Italian seasoning, garlic powder, salt, black pepper, and red pepper flakes (if using). Toss until well coated.
  5. Spread the mixture in a single layer on a rimmed baking sheet, ensuring ingredients are spaced to avoid overcrowding.
  6. Roast in the preheated oven for 20 minutes. Halfway through, use tongs or a spatula to turn everything for even cooking.
  7. Check for doneness; if potatoes are not soft, roast an additional 5-10 minutes, checking frequently to avoid burning.
  8. Once done, toss gently, taste, and season with extra salt or pepper if needed.
  9. Serve immediately while warm and crispy.

Notes

Do not overcrowd the pan to ensure crispiness. Use room temperature ingredients for even cooking. Flip halfway through roasting. Adjust seasoning and oil based on sausage type. For vegetarian version, substitute sausage with seasoned tofu or plant-based alternatives. For low-carb, omit potatoes and add more non-starchy vegetables. Leftovers keep well refrigerated for up to 3 days; reheat in oven or skillet to maintain crispiness.

Nutrition

Keywords: sheet pan dinner, sausage bake, roasted vegetables, Italian seasoning, easy weeknight meal, one-pan recipe, crispy sausage, healthy dinner

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