Sheet Pan Sausage and Veggies
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sausage and roasted vegetables—broccoli, peppers, zucchini, and onions—on a single sheet pan. A healthy, flexible one-pan dinner you can customize with your preferred vegetables.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 (14 ounce) Andouille sausage, sliced into 1/4 inch slices ((smoked sausage or Kielbasa can be used as well))
- 2 cups broccoli florets
- 2 cups bell peppers, cut into 1-inch strips ((red, yellow, or orange peppers))
- 2 cups zucchini, sliced in half rounds
- 1 red onion, sliced into strips
- 1/4 cup olive oil
- 1 Tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- salt and pepper to taste ((I use 1 teaspoon kosher salt and 1/4 teaspoon pepper))
- (optional) freshly grated Parmesan cheese to top
- (optional) chopped parsley for garnish
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1386mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 338mg
- Calcium
- 109mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1386MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.