Sheet Pan Sausage & Vegetables

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it with cooking spray for easy cleanup. Preparing the pan in advance ensures your vegetables roast evenly and prevents sticking.

Prepare the vegetables by slicing carrots, bell peppers, zucchini, and onion into bite-sized pieces. Try to cut them into similar sizes so they cook evenly. Place all the vegetables in a large mixing bowl.

Drizzle the olive oil over the vegetables and sprinkle with garlic powder, smoked paprika, thyme, salt, and black pepper. Toss everything together until the vegetables are evenly coated with oil and seasonings. A light, even coating helps them roast beautifully without burning.

Arrange the vegetables on the sheet pan in a single layer, leaving a little space between each piece. Place the sausage links on the same pan, nestling them among the vegetables. This arrangement allows the flavors to mingle while ensuring everything cooks evenly.

Roast in the preheated oven for 30-35 minutes, flipping the vegetables and sausage halfway through. Roast until the vegetables are tender and slightly caramelized, and the sausage is fully cooked. If you like extra crispy edges, broil for an additional 2-3 minutes at the end.

Remove the sheet pan from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley or basil if desired. Serve directly from the pan for a rustic feel or plate individually for a more formal presentation.