Roasted Sausage and Veggie Bowl

Prep: 15 mins | Cook: 30 mins | Servings: 4

---

Introduction

roasted sausage and vegetables is a sheet-pan hero that turns everyday produce into caramelized, savory goodness with almost no effort. Smoky sausage crisps at the edges while peppers, onions, broccoli, and zucchini turn sweet and tender, all kissed with garlic, paprika, and Italian herbs. It’s colorful, hearty, and ideal for meal prep—just chop, toss, and roast for a balanced bowl that’s weeknight-easy yet company-worthy.

Ingredients

For the Roasted Bowl

• 12 oz smoked sausage, sliced into ½-inch rounds (340 g)
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 small zucchini, sliced
• 1 small red onion, sliced
• 2 cups broccoli florets (300 g)
• 1 cup cherry tomatoes, halved (150 g)

Seasoning & Serving

• 2 tbsp olive oil (30 ml)
• 1 tsp garlic powder (5 g)
• 1 tsp dried Italian seasoning (5 g)
• ½ tsp paprika (2 g)
• Kosher salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan (optional)
• Cooked rice or quinoa, for serving (optional)

Step-by-Step Instructions

1. Heat the oven & pan: Place a large rimmed sheet pan inside and preheat to 425°F (220°C) for 10 minutes so the surface gets hot for better browning.
2. Toss the ingredients: In a bowl, combine sausage, peppers, zucchini, onion, broccoli, and tomatoes. Add olive oil, garlic powder, Italian seasoning, paprika, salt, and pepper; toss until evenly coated and glossy.
3. Roast: Carefully spread the mixture on the hot pan in a single layer. Roast 15 minutes, stir, then roast 10–15 minutes more until vegetables are tender with caramelized edges and sausage is crisp.
4. Finish: Taste and adjust seasoning. Sprinkle with parsley and Parmesan (if using). The veggies should smell sweet and roasty, with a little char for depth.
5. Serve: Spoon into bowls as-is for a low-carb meal, or serve over hot rice or quinoa. Drizzle with a little olive oil or a squeeze of lemon for brightness.

FAQs

Can I use different vegetables?

Absolutely—try Brussels sprouts, carrots, cauliflower, or asparagus. Denser veggies (carrots, sprouts) benefit from smaller cuts or a few extra minutes in the oven.

How do I make it spicier?

Use hot sausage or add ¼–½ tsp red pepper flakes when tossing. A spicy smoked paprika also boosts heat and smokiness.

Best way to meal prep?

Roast, cool, and portion into containers with rice or quinoa. Refrigerate up to 4 days. Reheat on a skillet or in a 400°F (205°C) oven for 6–8 minutes to revive crisp edges.

Meta Description

Roasted sausage and vegetables deliver caramelized, smoky flavor on one sheet pan—easy prep, quick cleanup, and perfect for bowls, meal prep, or busy weeknights.

Slug

roasted-sausage-and-vegetables

Recipe by Ana — Los Angeles, USA (10 years of professional cooking)

Edit This Article