Italian Sausage Sheet Pan Dinner

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.

Print

Italian Sausage Sheet Pan Dinner

  • Author: kate jones
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4

Description

 


Ingredients

  • 1 16-ounce package fully cooked Italian chicken sausages
  • 1 small red onion, peeled, halved, and sliced
  • 1 medium zucchini or yellow squash, halved and sliced
  • 1 large handful baby peppers, tops removed and halved
  • 1 large handful baby portobella mushrooms, quartered
  • 4 cloves garlic
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon kosher salt
  • pinch red pepper flakes (optional if you really don’t want to add any heat)
  • Freshly grated parmesan cheese for serving

Instructions

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. 

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

 

If you’re looking for another fantastic sheet pan dinner, this is one of my favorites! 

18 comments

  1. So beautiful and thee fact that it’s easy makes it even better! I’m adding this to next weeks menu!

  2. Do you think this would freeze well? If we were to chop everything first, freeze, then, bake later?

    1. That’s tough to say–sometimes mushrooms and zucchini don’t hold up particularly well. I would probably chop it up the night before or the morning of and then toss it all together right before serving, or prepare it and *then* freeze it. Hope that helps!

  3. Looks beautiful (and tasty)! We’re not zucchini fans, so will probably sub in broccoli when I make this next week.

  4. what did you do with the four cloves of garlic? I made this Friday night and it is a huge hit. I sliced the garlic and added it to the olive oil/seasoning…

  5. This looks delicious! How would I go about adding red potatoes? Gotta have a starch for my littles. ๐Ÿ™‚

  6. I tweaked this a bit – used onion, red and orange pepper, broccoli, and slightly boiled red potatoes – and it was fantastic! I sprinkled the parm cheese on and kept the pan in the oven for a minute longer just to let it melt and get yummy.

    This is totally a keeper! Super easy and super tasty. My husband and I both loved it – thanks!!

  7. FYI..The cooking times are different in the blog. First it lists 10 minutes cook time and later in the article it says cook for 20 minutes. Looking forward to trying this…so simple and looks sooooo delicious. Thanks!!!

  8. I made this tonight and it was more of a hit than I was expecting. I love the colorful veggies and quick prep. We ate it over pasta. Love a meal that is quick and healthy AND doesn’t require handling raw meat! Thanks for this great meal.

  9. This was delicious! I think that the olive oil and herbs/seasonings was what made it such a winner. Thank you!

  10. 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!

  11. 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.

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