Quite possibly one of our very favorite meals, this Sheet Pan Dinner is delicious, tasty, and packed full of wonderful, nutrient dense vegetables, all roasted to perfection in the oven! Did I mention that this is a complete meal all cooked on a sheet pan? I just love fast and easy sheet pan dinner meals. Just look at all of these colors on this Sheet Pan Dinner! Talk about eating the rainbow! My husband is a picky eater but he scarfs this meal down and eats these veggies that he normally would never touch when I season and roast them in the oven with this Beef Sausage. I’m tellin’ ya, you just cant lose when you make this Sheet Pan Dinner! Seriously!
This Sheet Pan Dinner is so fast and easy I hope you’re not disappointed in it’s simplicity. Let’s jump in and start making cooking! First off, get your oven preheating at 450F. Preheating your oven is key if you want a meal to get cooked quickly. I like to start out by lining a sheet pan with parchment paper. You could just lightly grease the sheet pan so that the veggies didn’t stick, but I find using parchment paper is easier and makes for a much faster clean up since there’s no bits of burned veggies or meat stuck to the bottom of the pan. If your parchment paper doesn’t fit the sheet pan exactly, fold it on all corners to fit the pan before adding the vegetables and beef sausage.
If you’re on The Speedy Spatula to find a fast and easy recipes to cook for your family, you probably already know the basics of washing and cutting fresh vegetables, so I won’t insult anyone’s intelligence by giving you a step by step photo on how to cut each vegetable for this Sheet Pan Dinner. It really doesn’t matter how you cut the vegetables as long as you make sure they are washed and cut into reasonable pieces and not huge, thick chunks. With all of that being said, I will show you how I cut my carrots for this Sheet Pan Dinner since I cut them on the diagonal which is not how most people cut their carrots. Be sure to wash and peel your carrots (peel using a potato peeler) and cut both ends off before slicing on the diagonal as shown below. Slicing your carrots on the diagonal just makes them look a little more interesting than slicing them in rounds.
Be sure to wash the zucchini and yellow squash and remove both ends before slicing into rounds, wash and remove the leaves from the radish before slicing, slice half of a head of cauliflower into florets, removing some of the stem, toss in some broccoli florets, dice up a sweet potato, and remove the leaves from one beet, peel with a potato peeler, and dice into thin chunks.
I ended up cleaning out my fridge and throwing in a bunch of fresh vegetables that were on their way out for this recipe. Since you season and roast the vegetables, this is the perfect dish to toss in some vegetables that may be starting on their way out. I used one zucchini, one yellow squash, three small radish, half of a large sweet potato, four small carrots, half a crown of broccoli, half a crown of cauliflower, and one beet.
Lightly drizzle the vegetables evenly with olive oil. You just barely want to add some olive oil – don’t drench the vegetables in it or they will be nasty and soggy. The light drizzle of olive oil gives the vegetables a beautiful roast as the oil heats and melds into the veggies.
Time to add your Beef Smoked Sausage! Any brand will work but I prefer this one because it has such a great flavor and no nasty casing. (I’m not sponsored by this brand, this is not an ad, I just really like the flavor of this beef sausage.)
Remove the Beef Smoked Sausage from the packaging and cut the sausage on the diagonal just as you did the carrots. You can cut the sausage into rounds, but I prefer cutting it on the diagonal because it is visually more appealing.
Add the cut sausage to the top of the vegetables. I love adding it to the top of the veggies because as the smoked sausage cooks, a small amount of the grease drips onto the veggies below and gives them a wonderful flavor. After adding the Beef Smoked Sausage to the Sheet Pan Dinner, snip some fresh parsley over the veggies and sausage. I like to use herb scissors to do this. Adding fresh parsley (leaves only) makes this Sheet Pan Dinner just burst with flavor!
Time to add some seasonings! Unseasoned vegetables are not tasty at all, so season these beauties up good! I never measure this, I just season evenly. Use your cooking instincts and your own best judgment. Remember, you can always add more seasonings once the Sheet Pan Dinner is cooked but you can never remove seasonings, so keep that in mind as you season. Below are the seasonings I use.
Doesn’t that Sheet Pan Dinner look beautiful?! Mmmm. So good! I do realize that looks like a lot of seasonings, but believe me, the vegetables soak it in so it takes more than you would think.
Pop this loaded Sheet Pan Dinner into the oven that has been preheating at 450F and cook for twenty minutes or until the veggies are cooked through and tender.
When this Sheet Pan Dinner is finished cooking, remove carefully with thick, oven mits (this sheet pan will be extremely hot!) and set out on the counter to cool slightly before serving.
YUM!! Time to dig in! I like to serve this Sheet Pan Dinner over cooked rice with a drizzle of low sodium soy sauce (fish sauce or coconut aminos will work too) but it can also be eaten as is, without the rice.
Sheet Pan Dinner
Fast and easy complete dinner meal all cooked on one pan in the oven!
- 1 zuchinni cut into rounds
- 1 yellow squash cut into rounds
- 1/2 large sweet potato cut into chunks
- 1 large beet peeled & chunked
- 1/2 crown broccoli florets
- 1/2 crown cauliflower florets
- 4 small carrots peeled & cut on the diagonal
- 3 small radish leaves removed & sliced
- 1 package Beef Smoked Sausage cut on the diagonal
- 5 stems fresh parsley julienned (leaves only)
- low sodium seasoned salt to taste
- garlic salt to taste
- onion powder to taste
- olive oil very light drizzle
Preheat the oven to 450F and line a sheet pan with parchment paper.
Wash and cut all vegetables accordingly and arrange evenly on the sheet pan.
Lightly drizzle with olive oil and season, then add the fresh parsley.
Cut the sausage and add to the top of the vegetables.
Roast at 450F for 20 minutes or until veggies are tender.
I like to serve my veggies and sausage over cooked rice with a drizzle of soy sauce. Enjoy!
Shared at Meal Plan Monday
Shared at What’s for Dinner