Smoky Sheet Pan Sausage & Veggies (Printable Version)

One-pan roasted sausage and vegetables with warm garlic naan

# What You'll Need:

→ Sausage & Vegetables

01 - 12 oz smoked sausage, sliced into 1/2-inch rounds
02 - 1 red bell pepper, cut into 1-inch chunks
03 - 1 yellow bell pepper, cut into 1-inch chunks
04 - 1 red onion, cut into thick wedges
05 - 1 medium zucchini, sliced into 1/2-inch rounds
06 - 1 cup cherry tomatoes, halved
07 - 2 tablespoons olive oil
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

→ Naan

13 - 4 pieces garlic naan
14 - 1 tablespoon butter, melted
15 - 1 clove garlic, minced

→ Garnish

16 - 2 tablespoons fresh parsley, chopped
17 - Lemon wedges for serving

# Cooking Steps:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, combine sausage, bell peppers, red onion, zucchini, and cherry tomatoes.
03 - Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, oregano, salt, and black pepper. Toss until evenly coated.
04 - Spread the mixture in a single layer on the prepared sheet pan.
05 - Roast for 25 minutes, stirring halfway through, until vegetables are tender and edges are slightly charred.
06 - Brush naan with melted butter mixed with minced garlic. Wrap in foil and warm in the oven during the last 5 minutes of roasting.
07 - Transfer roasted sausage and vegetables to a platter. Sprinkle with chopped parsley and serve with warm garlic naan and lemon wedges.

# Expert Advice:

01 -
  • One pan means one cleanup, which honestly changes everything on a weeknight.
  • The vegetables get these beautiful charred edges while the sausage stays juicy and smoky in the middle.
  • Naan transforms the whole thing into something you can eat with your hands, which always makes food taste better.
02 -
  • Don't crowd the pan too much or your vegetables will steam instead of roast; give them breathing room so they develop that caramelized crust.
  • That halfway stir is genuinely important because the vegetables on the edges caramelize faster than the ones in the middle.
03 -
  • Cut your vegetables roughly the same size so everything roasts at the same pace and nothing gets overcooked while waiting for something else to finish.
  • If your naan comes out a little dry, serve it with a small bowl of garlic butter for dipping instead of brushing it beforehand.
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