Getting back into the swing of things after Christmas vacation has been a harsh reality (especially since after a 4 days of school last week, bad weather cancelled three days this week, which my kids sure thought was awesome). With all the stops and starts and new semesters of extracurricular activities, I’ve been scattered and stressed and, when that happens, healthy dinners are the first things to go out the window. So. I need recipes I can make quickly that my family will eat that won’t completely derail healthy eating plans. And this Italian Sausage Sheetpan Dinner fits the bill!
You’re going to need a 16-ounce package of fully cooked Italian chicken sausages, a large handful of baby peppers, a large handful of baby portabella mushrooms, a small red onion, and a yellow squash or zucchini.
Preheat oven to 425 F. Line a baking sheet with aluminum foil. Set aside.
Cut each sausage into 4 pieces. Place on baking sheet. Add sliced onion, zucchini, peppers, and mushrooms and toss to evenly distribute.
For the seasonings, you’ll need some Italian seasoning, extra-virgin olive oil, and garlic.
In a small bowl, whisk together the Italian seasoning, oil, salt, garlic, and pinch of red pepper flakes. The red pepper flakes will add just a little bit of heat, but if your sausage is hot or if you have heat-sensitive eaters, feel free to leave it out. Also, If you have some Our Best Bites olive oils, this is a great place to use them–I used basil here, but garlic or rosemary would also be super delicious.
Drizzle the seasoning mixture over the veggies
and toss to combine. Bake for 20 minutes, stirring halfway through. Sprinkle with freshly grated Parmesan cheese and serve immediately.
Italian Sausage Sheet Pan Dinner
Equipment
Ingredients
- 1 16-ounce package Italian chicken sausages fully cooked
- 1 red onion, small peeled, halved, and sliced
- 1 zucchini or yellow squash, medium halved and sliced
- 1 large handful baby peppers tops removed and halved
- 1 large handful baby portobella mushrooms quartered
- 4 cloves garlic
- ¼ cup extra-virgin olive oil
- 1 tablespoon Italian seasoning
- ½ teaspoon kosher salt
- pinch red pepper flakes optional
- Freshly grated parmesan cheese for serving
Instructions
- Preheat oven to 425℉. Line a baking sheet with aluminum foil. Set aside.
- Cut each sausage into 4 pieces. Place on baking sheet. Add sliced onion, zucchini, peppers, and mushrooms and toss to evenly distribute.
- In a small bowl, whisk together the Italian seasoning, garlic, oil, salt, and pinch of red pepper flakes. Drizzle over the veggies and toss to combine. Bake for 20 minutes, stirring halfway through. Sprinkle with freshly grated Parmesan cheese and serve immediately.
Notes
- To stretch this recipe out a bit to feed a larger family, you can add potatoes.
Nutrition
If you’re looking for another fantastic sheet pan dinner, this is one of my favorites!
Questions & Reviews
What sausage do you use? I have not found one that I like
We like to recommend Aidell’s brand.
Tasted great but recipe wasn’t very specific. I roasted it for 35 minutes so everything would be crispy and then broiled it for at least 5 minutes with the parm.
Simply delicious! Easy to prep and easy to cook. A terrific sheet pan recipe to add to a regular recipe rotation. Please note that the “Cook Time” at the top of the recipe should be “20 minutes” not 10 minutes. (25 minutes works better for me to caramelize the roasted vegetables a bit more)
This sheet pan meal was a big hit, we can not wait to have it again next week. Low in fat, high is taste! This was so easy and quick to cook and clean up.
Admittedly I was nervous about the “sweet” Italian Chicken Sausage. I’m more of a spicy kind of gal. I could only find Turkey Sweet Italian Sausage and used it instead. To my surprise, it was delicious! We paired this meal with some very yummy parmesan rissito. No complaints from the fam!
This was delicious! I think that the olive oil and herbs/seasonings was what made it such a winner. Thank you!