Sheet pan sausage and vegetables is a hearty dinner made in one pan with easy cleanup.
Keto-friendly veggies like turnips or rutabagas, bell peppers, zucchini, and slices of smoked sausage are tossed with a savory seasoning and oven-roasted until crispy and caramelized.
Make Sheet Pan Sausage and Vegetables Because…
- Sheet pan vegetables and sausage are made with simple ingredients and super easy prep.
- Everything cooks together in one wholesome and delicious dinner with only one pan to clean.
- Mix and match proteins with whatever keto-friendly veggies are on hand.
Ingredients and Variations
Sausage: Smoked sausage is ready to serve hot or cold, is easily found, and tastes delicious. It makes the perfect addition to this recipe and, just like the veggies, only needs to be sliced. Other proteins to consider are leftover chicken, beef, pork, or shrimp.
Vegetables: Fall root veggies like parsnips, turnips, and rutabagas are perfect low-carb switches for potatoes and add healthy nutrients and fiber to this dish.
Seasonings: Just a dash or two of simple seasonings are all you need to infuse the sausage and vegetables with savory flavor! Add a shake of red pepper flakes for a spicy kick or make a DIY Italian seasoning blend and have extra for future recipes.
Variations
Colorful bell peppers add sweetness and crunch while zucchini offers a mildly nutty flavor. Other veggies to toss in are chunks of yellow or red onions, mushrooms, Brussels sprouts, green beans, broccoli, or cauliflower.
How To Make Sheet Pan Sausage and Vegetables
- Whisk sauce ingredients together in a bowl (recipe below).
- Toss turnips and onion in a little seasoning mix and roast 10 minutes.
- Add remaining ingredients to the seasoning mix and add to the turnips.
- Roast until vegetables are tender.
Helpful Hints
Prep veggies in advance. toss them with the seasoning ingredients. and store the mix in a zippered bag until ready to roast.
For extra crispy and savory roasted veggies, sprinkle them with parmesan cheese after roasting and, keeping a watchful for burning, place the sheet pan under the broiler for a minute or two until the cheese is crispy brown.
Leftovers
- Keep leftover sheet pan sausage and vegetables in a covered container in the refrigerator for up to 3 days and reheat in the microwave or a dry skillet on the stovetop.
- Leftovers can be enjoyed cold on a bed of greens, tucked into a wrap or topped on cloud bread for an open-faced, filling sandwich. Portions can be frozen in zippered bags for up to one month.
More One-Pot Meals
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Sheet Pan Sausage and Vegetables
Equipment
Ingredients
- 2 pounds turnips or rutabagas peeled and cut into 1-inch cubes
- 1 red onion cut in ½-inch pieces
- 1 pound smoked sausage cut in ½-inch slices
- 1 bell pepper red or green, cut into 1-inch pieces
- 1 medium zucchini cut in ½-inch moons
For the Seasoning
- 2 tablespoons olive oil
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon Dijon mustard
- ½ teaspoon dried oregano
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425°F.
- In a small bowl, combine oil, Worcestershire sauce, garlic powder, Dijon mustard, oregano, salt, and pepper.
- In a medium bowl, toss the turnips and onion with 1 tablespoon of the seasoning mix. Spread into a single layer on the baking sheet and roast for 10 minutes.
- In the same medium bowl, add the sausage, zucchini, and bell pepper and toss with the remaining seasoning mix.
- Remove the pan from the oven and stir the turnips and onions. Add the remaining vegetables and sausage to the pan.
- Roast for an additional 18 to 23 minutes or until the vegetables are tender. Broil for 1 minute if desired.
Notes
- Store leftovers in the refrigerator for up to 3 days, or in the freezer for up to three months.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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