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Easy One-Pan Sausage and Vegetable Bake

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A quick and easy one-pan sausage and vegetable bake that delivers a hearty, flavorful dinner with minimal cleanup. Perfect for busy weeknights, this recipe combines savory sausages with roasted veggies seasoned with garlic, smoked paprika, and thyme.

Ingredients

Scale
  • 1 pound (450g) sausage links or slices (smoked pork preferred, or chicken/plant-based sausages)
  • 2 medium bell peppers, sliced into strips
  • 1 large red onion, cut into wedges
  • 1 medium zucchini, sliced into half-moons
  • 12 ounces (350g) baby potatoes, halved or quartered
  • 3 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the vegetables and sausage: slice bell peppers into strips, cut red onion into wedges, halve baby potatoes, slice zucchini into half-moons, and cut sausages into 1-inch pieces if not using links.
  3. In a large mixing bowl, combine minced garlic, olive oil, smoked paprika, dried thyme, salt, and pepper. Whisk until well blended.
  4. Add all prepared vegetables and sausage pieces to the bowl. Toss well to coat evenly with the seasoning mixture.
  5. Spread the mixture out in a single layer on a rimmed baking sheet, avoiding overcrowding.
  6. Place the pan in the oven and roast for 35-40 minutes. Halfway through (around 20 minutes), gently flip and stir the ingredients to ensure even browning.
  7. Check for doneness: sausages should be browned and cooked through (internal temp 160°F / 71°C for pork), potatoes tender, and vegetables slightly caramelized.
  8. Remove from oven and sprinkle chopped fresh parsley on top. Toss gently if desired and serve warm.

Notes

Avoid overcrowding the pan to ensure vegetables roast instead of steam. Flip ingredients halfway through cooking for even browning. Use sausages with natural casing for better texture. Parboil potatoes for 5 minutes if needed to speed cooking. For gluten-free, use gluten-free sausages and check seasoning labels. Optional: add a splash of chicken broth or white wine halfway through roasting for extra flavor. Leftovers keep up to 3 days refrigerated or freeze up to 2 months.

Nutrition

Keywords: one-pan, sausage, vegetable bake, quick dinner, easy recipe, roasted vegetables, weeknight meal, sausage bake

Find it online: https://yumyep.com/easy-one-pan-sausage-and-vegetable-bake-recipe-for-quick-dinners/