So, Here’s Why This One Pan Sausage Dinner Happens So Often
I swear, if I had a buck for every time I made this One Pan Italian Sausage and Veggies meal after a long day… well, I’d probably just spend it on more sausage, honestly. This dish kind of became my back-pocket lifesaver the first year my eldest hit school age—because nobody warned me that homework actually meant my homework, too. One night I threw whatever was left in the fridge on a sheet pan and, ta-da, dinner magic. My kitchen smelled like Nonna’s on a Sunday—except, you know, with more Netflix blasting in the background. (And if you hear me muttering about burnt onions, mind your business, yeah?)
Why You’ll Love This (Or At Least Tolerate It Regularly)
I make this one when I just can’t be fussed with dishes (so basically always). My partner claims it tastes even better after midnight snacking; our youngest would probably eat it for breakfast if I let ’em. And here’s the kicker: you can, in theory, ignore the tray once it’s in the oven, which means one less pan to scrub. Do watch out though—the sausage always sticks a little if you forget the oil, as I’ve learned like three too many times.
What You Need (With Some Wiggle Room)
- 4-5 Italian sausages: spicy or sweet, up to you; Mama swears by the fresh stuff from the deli, but honestly grocery store links are fine. Or, swap for chicken apple sausage if you’re feeling newfangled.
- 2 bell peppers: any color works (green’s cheaper, but red’s sweeter—trade-offs!)
- 1 large red onion: or two small yellows; honestly, shallots in a pinch are tasty but a bit posh
- 2-3 zucchinis: or courgettes, if you’re across the pond
- 1 cup cherry tomatoes: halved, unless you’re feeling lazy—that’s fine too
- 3 tablespoons olive oil: or a big glug, which is what I actually do
- 1 teaspoon dried Italian herbs: or just a little basil and oregano if you don’t have a mix hanging about
- Salt and pepper: to taste, but don’t go mad with the salt if your sausages are salty
- Optional kick: Crushed red pepper flakes, or that tiny bottle of chili oil from last year’s pizza night
How I Throw This Together (Give or Take)
- Preheat your oven to about 400°F (200°C), or a bit hotter if you like roasted edges. (If I forget to preheat, I just shove it in and add a few minutes, but don’t tell the food police.)
- Chop all your veggies into big-ish chunks; nothing too fussy, but not so tiny they vanish. Tomatoes just get halved unless I’m being very efficient.
- Toss everything—veggies and sausages—onto a baking sheet. Drizzle with olive oil, maybe throw in an extra splash if things look dry. Sprinkle herbs, salt, pepper, and the red pepper flakes if you want some oomph.
- Give everything a good mix with your hands. (This is where I always think, I really should’ve used a bigger tray. Also, don’t be shy: those sausages need to make friends with the veggies.)
- Roast in the oven for about 30-35 minutes, flipping halfway through. The sausages should be all golden and sizzling; the veggies caramelized around the edges.
- Here’s the bit where I sneak a taste—watch out, that pan is hotter than a summer in Rome. If it looks a bit soupy, just pop it under the broiler for a couple minutes. Don’t wander off, though; I incinerated the peppers once doing that.
Notes On Getting This (Mostly) Right
- I used to crowd everything onto one small pan—bad move, mate. Spread it out, or you get vegetable mush.
- Actually, a little charring on the sausages? Not a tragedy. Tastes incredible over rice the next day.
Variations I’ve Tried (Plus One That Flopped)
- Sweet potatoes instead of zucchini: super hearty! But takes longer to cook, so chuck those in first for 10 mins alone.
- Chickpeas in the mix: surprisingly legit. Extra protein-y.
- Once I put eggplant instead of peppers. Nope. Just got a bit, er, mushy for my taste (but maybe you like that?!)
What If You Don’t Have a Big Sheet Pan?
Look, I always say use a baking tray, but last week my good tray was MIA, so I used two cake pans. Worked fine; just swap them halfway so things cook evenly. Or use a roasting dish—just don’t pile everything too high, unless you like extra-steamed sausages (who does?).
Storage Info—If You Actually Get Leftovers
I store leftovers in an old takeout tub—fancy, I know. Fridge for up to 3 days, maybe 4 if your fridge is colder than mine. Truth is, my lot usually demolish it in one night, so it’s wishful thinking talking about storage!
How We Serve It (But You Do You)
My favorite way? Over fluffy couscous, little squeeze of lemon on top. Kids demand pasta, so sometimes I cave. Every now and then, we just eat straight from the tray in front of the telly. Not exactly traditional, but who’s judging?
Pro Tips (From My Own Little Mishaps)
- I once left everything in too long—veggies shriveled, sausage dry as toast. Don’t do that; set a timer if you’re easily distracted (like me).
- If you don’t mix well before roasting, some veggies burn while others remain sad and raw. Actually, mixing is key; don’t skimp on it!
Just a Few Questions I Actually Get Asked
- Can I use frozen veggies? Probably, but they get a bit watery. Maybe crank up the heat and toss some breadcrumbs in for texture.
- Do I have to use Italian sausage? Nope, use whatever’s lurking in your fridge! I mean, chorizo’s great too, but then it’s not Italian sausage and veggies, is it?
- My veggies look soggy, what did I do wrong? Happens to the best of us. Might be overcrowding (been there). Next time, use two pans or give everything some breathing space.
- Can I make this ahead? Oh yes—honestly, I think this tastes better the next day. Just reheat in the oven so everything crisps up again.
So that’s my low-key, one pan Italian sausage and veggies routine. If you’ve got five minutes to chop and the will to clean one pan, this dinner’s for you. Or just for whoever’s lucky enough to wander into your kitchen after it’s done. Actually, I’m going to make this tonight… assuming there’s not a sudden run on sausages in the shop again! Anyway, let me know if you try it—or if you invent a wild twist that works better than my eggplant idea. Buon appetito!
Ingredients
- 4 Italian sausage links (mild or spicy)
- 2 cups bell peppers, sliced (red, yellow, or green)
- 1 large red onion, sliced
- 2 cups zucchini, sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
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1Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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2Slice the Italian sausage links into 1-inch pieces.
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3In a large bowl, combine the sliced sausages, bell peppers, red onion, zucchini, and cherry tomatoes.
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4Drizzle olive oil over the mixture, then sprinkle with Italian herbs, garlic powder, salt, and black pepper. Toss to coat evenly.
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5Spread everything in an even layer on the prepared baking sheet.
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6Roast in the preheated oven for 25 minutes, stirring once halfway through, until the sausage is cooked through and vegetables are tender. Serve hot.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
390cal
Protein:
22 gg
Fat:
27 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
16 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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