Sheet Pan Sausage and Veggies

Sheet pan loaded with cooked sausage links and diced potatoes and carrots.

In 30 minutes this easy sheet pan sausage & veggie recipe is done. Juicy links, crispy potatoes, & carrots is a quick weeknight meal to love. This simple one pan meal is great for busy weeknights or meal planning.

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Prep Time 5

Cook Time 25

Total Time 30

Course Main Course

Cuisine American

Servings

Calories 577 kcal

Equipment

sheet pan 13"x18" or similar with rolled edges

Ingredients

1 pound sausage links hot, mild, pork, beef, chicken, etc - use your favorite
1 pound potatoes thin-skinned (peel on or off is ok)
1 pound carrots
3 tablespoons olive oil
½ teaspoon seasoned salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
1 tablespoon minced dry onion

Instructions

Preheat the oven to 400°F.
Combine the spices in a small bowl & stir to combine. Set aside.
Wash, dry, & cut the potatoes (peel if desired) & carrots into bite-sized pieces. Make them uniform in size so they all cook at the same rate & will be done at the same time.
On the baking sheet line up the sausages on one side of the pan. Do NOT cut, slice, or poke holes in the links. You want the juices to stay inside as much as possible.
On the other side, add the cut vegetables. Drizzle the 3 tablespoons of olive oil on the vegetables. Sprinkle with the seasoning blend. Use your hands or tongs to toss & coat.
Bake on the center rack in the oven for 10 minutes. Stir & rotate the food. Cook for an additional 10-15 minutes.
It's done when the vegetables are fork-tender & golden. The sausage will have an internal temperature of 165°F for chicken/turkey or 160°F for pork, veal, or beef.
Remove from oven & serve immediately.

Notes

Storing & Reheating -

Store in the fridge for up to 3 days or frozen for up to 30 days. Reheat in the oven at 375°F for 10 minutes.

Top Tips -

Cut the potatoes & carrots into similar sizes that are bite-sized so they cook at the same rate as the sausages.

DO NOT poke or cut the links. For juicy sausages, keep the fat/flavor inside & keep the links whole.

Check for doneness with an internal meat thermometer so it is cooked to a safe temperature but not over cooked & dry.

Nutrition

Calories: 577kcalCarbohydrates: 32gProtein: 21gFat: 41gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 21gTrans Fat: 0.2gCholesterol: 82mgSodium: 1098mgPotassium: 1146mgFiber: 6gSugar: 7gVitamin A: 19033IUVitamin C: 31mgCalcium: 65mgIron: 3mg

Keyword easy, one pan, oven-baked, oven-roasted, paleo, seasoned, whole30

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