Sheet Pan Italian Sausage and Vegetables
Italian sausage roasted on one sheet pan with broccoli, zucchini, red pepper and onion until browned and tender. Easy cleanup and four ready lunches.
- Prep15 min
- Cook30 min
- Total45 min
- Servings4
- Net carbs*8.4 g
- LevelEasy
One pan, a handful of vegetables and a pack of Italian sausage add up to a dinner that mostly cooks itself. The sausage roasts alongside broccoli, zucchini, red bell pepper and onion, and its fennel-spiced drippings season everything around it. Oregano, garlic and paprika round out the flavor. Portion it into containers and you have lunches for most of the week.
The vegetables need different amounts of time, so they go in at different moments. Broccoli and onion start with the sausage. Zucchini, which turns mushy fast, joins them halfway through. Use a large rimmed sheet and do not crowd it. Pieces touching each other steam, while pieces with a little space around them roast and brown.
Ingredients
Makes About 8 cups. Tap an item to check it off.
Equipment
- Large rimmed baking sheet (18x13 inches)
- Large mixing bowl
- Parchment paper or foil
- Spatula
Instructions
- Heat the oven to 425°F and line a large rimmed baking sheet with parchment.
- In a large bowl, toss the broccoli, bell pepper and onion with 1 1/2 tablespoons of the olive oil, the oregano, garlic powder, paprika, salt and pepper.
- Spread the vegetables on the sheet and scatter the sausage pieces between them. Roast for 15 minutes.
- While that roasts, toss the zucchini in the same bowl with the remaining olive oil.
- Take the pan out, flip the sausage, stir the vegetables, and add the zucchini in a single layer. Roast 12 to 15 minutes more.
- The dish is done when the sausage is browned and reaches 160°F inside and the broccoli tips are crisp and dark. Sprinkle with Parmesan and serve.
Estimated nutrition per serving
- Calories
- 402
- Total carbs
- 11.2 g
- Fiber
- 2.8 g
- Net carbs
- 8.4 g
- Protein
- 17.4 g
- Fat
- 32.4 g
*These are estimates, calculated from the ingredient weights above and USDA FoodData Central data, divided by 4 servings. Net carbs = total carbs minus fiber. Values vary with brands, quantities, ingredient swaps and how you portion the dish. How we estimate nutrition.
Kitchen tips
- Cut the sausage before roasting. More cut surfaces mean more browned edges.
- If your pan is smaller than 18x13 inches, split everything between two pans.
Substitutions
- Mild Italian sausage → hot Italian sausage Same weight. Adds a spicy kick. Carbs about the same.
- Broccoli → cauliflower florets Same weight. Slightly lower in net carbs.
- Red bell pepper → green bell pepper Same weight. More bitter, and about 0.5 g fewer net carbs per serving.
Swaps change the nutrition estimate shown above.
Storage and reheating
- Fridge
- Airtight containers, up to 4 days.
- Freezer
- Freeze up to 2 months. The zucchini softens after thawing, so this is best eaten from the fridge.
- Reheat
- Spread on a sheet and warm at 400°F for 8 to 10 minutes to keep the edges crisp, or microwave covered for 2 minutes.
