Create a flavorful and satisfying meal the whole family will enjoy with this simple Italian Sausage Sheet Pan Bake. This one-pan wonder combines all your ingredients on a single tray, meaning you get a fantastic dinner in roughly 45 minutes without a sink full of dishes. It’s a wonderful way to enjoy a balanced meal with very little effort.
What You Will Need:
- 2 medium sweet potatoes cut into 1/2 inch pieces
- 1/2 medium red onion sliced
- 3 bell peppers seeded, cored, and sliced
- 2 cups of grape or cherry tomatoes
- 1 pound of Brussels sprouts cleaned and halved
- 6 ounces of banana peppers
- 1/4 cup of olive oil
- 1 teaspoon each or sea salt and cracked black pepper
- 1 tablespoon of garlic powder
- 1 pound of Italian sausage
Preparing the vegetables for the Italian sausage sheet pan
When slicing, dicing, or cutting the vegetables, it is important to remember their cooking times. The sweet potatoes need to be cubed small so they bake as long as the thin banana peppers need to. The picture in this post can give you a guide to how to cut up the vegetables. You can leave out veggies you don’t like or add new ones such as mushrooms, garlic cloves, carrots, parsnips, or red cabbage!
Mixing and Layering the Ingredients
Place all the ingredients, except for the sausage, and mix them up in a bowl and then spread them out on a parchment covered sheet pan. Once the vegetables are set we are ready to layer the sausage. Take the sausage out of the casing if you have purchased link Italian sausage. Flatten out pieces of sausage with your hands and lay them on top of the vegetables.
The vegetables will get flavor from the sausage as it cooks. The sausage drippings, olive oil, spices, and the bursting of the tomatoes make for a great sauce once the bake is done. It is a great sheet tray to serve with pasta. This is a great all in one dish. Veggies, sausage, and pasta.Here is my fresh pasta recipe to try or my red peppers and feta.
FAQ’s:
Absolutely. While this recipe calls for Italian sausage, you could easily substitute it with chicken sausage, kielbasa, or even a plant-based sausage for a vegetarian option. Just be sure to adjust cooking times as needed to ensure it’s cooked through.
To ensure crispy vegetables, make sure you don’t overcrowd the pan. Spreading the vegetables in a single, even layer allows hot air to circulate around them. Also, pat your vegetables dry before tossing them with oil and spices to remove any excess moisture.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For best results when reheating, spread the leftovers on a baking sheet and warm them in the oven at 350°F for about 10-15 minutes, or until heated through.
Yes, this is a great recipe for meal prep. You can chop all the vegetables and store them in an airtight container in the fridge for up to 2 days. When you’re ready to cook, just toss them with the oil and spices, add the sausage, and bake.
The safest way to check if the sausage is done is by using a meat thermometer. It should register an internal temperature of 165°F (74°C). Visually, the sausage should be browned and no longer pink in the middle.
Italian Sausage Sheet Pan Bake
Ingredients
- 2 sweet potatoes peeled and cut to ½ inch cubes
- ½ medium red onion sliced
- 3 bell peppers sliced
- 2 cups grape or cherry tomatoes
- 1 pound brussels sprouts cleaned and halved
- 6 ounces banana peppers
- ¼ cup of olive oil
- 1 teaspoon each of cracked black pepper and sea salt
- 1 tablespoon garlic powder
- 1 pound italian sausage
Method
- Line a large baking sheet with parchment paper.
- Layer sweet potatoes, onion, bell peppers, tomatoes, brussels sprouts, banana peppers, olive oil, and spices. (see notes)
- After layering, mix to combine the ingredients.
- On top of the combined ingredients, spread out the Italian sausage in thin pieces.
- Bake at 400 degrees F for 25 minutes or until sausage reaches temp of 165 degrees.
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