One Pan Sausage and Veggie Bake

This super easy meal is a staple in our home and there is minimal clean-up, making it the ideal busy weeknight dinner. This recipe is also super versatile to match your own personal tastes and ingredients on hand.

If this looks familiar, it’s because this is a go-to in my meal rotations. I’ve definitely shown it on my Instagram a time or two. This is such a safe option because almost every ingredient I will list below can be swapped out for what you have on hand that day, and this recipe never disappoints. Plus, it is so easy to clean up after! Whether you’ve had a long day at work and want something easy to throw together, or you need to get something on the table before an evening event, this meal is for you. It’s also great for lunches if you want to meal prep this in advance, and it packs and reheats well.

This recipe is adapted from Chelsea’s Messy Apron.

One Pan Sausage Bake

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* prep time: 15 minutes
* cook time: 30 minutes
* total time: 45 minutes
* servings: 4-6

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Ingredients:

– 2 cups carrots
– 1 - 2 sweet potatoes
– 1-2 bell peppers
– 2 heads of broccoli or 1 bag frozen
– 1 16 oz package of italian sausage
Seasonings
– 1/2 tbsp basil
– 1/2 tbsp oregano
– 1/2 tbsp parsley
– 1/2 tbsp garlic powder
– 1/2 tsp onion powder
– 1/2 tsp thyme
– pinch of red pepper flakes
– salt and pepper
– 1/3 cup parmesan
– 1/4 cup olive oil

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Instructions:

1. Preheat oven to 400°F and line a large baking pan with foil. Use a pan with sides.
   
   
2. Wash and prep all your veggies. I usually use baby carrots and chop them into thirds. Cut sweet potatoes into chunks. (I slice them into 1/2" medallions then cut those in half and cut each half in thirds.)
   
   
3. Chop the broccoli into bite-sized pieces. If using frozen broccoli, microwave according to the directions and drain excess water before adding to the pan. Remove the stem and seeds from your peppers and cut into medium-sized pieces.
   
   
4. Add your veggies to the pan. Measure out the olive oil, then add in all the seasonings and combine. Pour over the veggies and toss to coat. You can add the seasoning mixture before or after you add the sausage. I usually add it before.
   
   
5. Using a knife or kitchen shears, cut the sausages into bite-sized medallions and scatter over the veggies.
   
   
6. Bake for 30 minutes, mixing halfway through. Cook until meat is fully cooked and veggies are tender but crispy. This is great served alongside rice or a fresh salad, or even on its own.
   
   

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Notes:
– I love using hot italian sausage for this recipe but it's also delicious with chicken or pork chops as well! Just cut your meat into bite-sized chunks and cook according to the instructions above.
– I swap out my veggies for this recipe all the time. These are my staples but I also like to use baby red potatoes, beans, chickpeas, zucchini, and mushrooms. Feel free to swap out or swap in any veggies you'd like! If you don't have ingredients to swap, increase the amount of the other veggies you do have.