Sheet Pan Sausage and Veggies

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken pieces

Chicken breast is leaner, while bone-in pieces are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative for roasting.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried basil

Dried basil can provide flavor at a lower cost.

Preheat oven to 400°F (205℃). Line a 13x18-inch baking sheet with foil or parchment paper and lightly grease it with nonstick cooking spray.

Wash and chop the unpeeled 1 1/2 pounds red baby potatoes into 1/2 inch cubes. Place the potatoes in a large mixing bowl.

Slice 14 ounces smoked sausage and 2 medium zucchini into 1/2-inch coins. Chop 1 medium red onion and 1 medium red bell pepper into 1-inch chunks. Add them to the bowl with the potatoes.

In a small bowl, combine 1/4 cup olive oil, 1 1/2 teaspoons salt , 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon paprika. Stir until well mixed.

Pour the seasoning mixture over the sausage and vegetables. Toss everything together to ensure all pieces are evenly coated.

Spread the coated sausage and vegetables in a single layer on the prepared baking sheet. Drizzle any remaining oil mixture from the bowl over the top.

Bake in the preheated oven for 15 minutes, then carefully stir the sausage and vegetables with a large spoon or spatula to ensure even cooking. Continue cooking for an additional 15 minutes, or until the vegetables are browned and fork-tender.

Remove pan from the oven. Serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens