Sausage and Veggie Sheet Pan Dinner
This Sausage and Veggie Sheet Pan Dinner has only 10 minutes hands on time. A great flavorful 30 minute dinner your whole family will love!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 servings
- 3 tablespoons olive oil
- 1 1/2 tablespoons balsamic vinegar
- 2 teaspoons dried thyme
- 1 teaspoons oregano
- 1 teaspoon kosher salt
- 2 cloves garlic minced
Sausage and Veggies
- 12 ounces chicken sausage cut into one inch circles (see note)
- 4 plum tomatoes tops cut off and cut in quarters
- 1 small red onion cut into slices
- 1 medium zucchini cut into quarters and then two inch pieces
- 1 red bell pepper cut into one inch pieces
- 15 ounces Northern Beans drained and rinsed
Preheat your oven to 435 degrees. Spray a 18 x 13 inch rimmed baking sheet with cooking spray and set aside.
In a small measuring cup, mix together the ingredients for the marinade. Whisk vigorously to help dissolve the salt.
Add the sausage and the vegetables to the baking sheet. Pour the marinade over the sausage and vegetables making sure to get every last bit of marinade. Toss to combine. Make sure everything is coated and spread into a thin layer.
Bake for 20 to 25 minutes, tossing everything half way through and rotating the pan. Serve and enjoy!
To get the nice crisp look on the sausages that you see in the photos, give them a quick two to five minutes in a frying pan over medium heat, turning them halfway through.
Please note when looking at the calorie information that it is calculated based on using sausages that are 4 links to a pack and 120 calories per link.
Serving: 2cups | Calories: 343kcal | Carbohydrates: 28g | Protein: 25g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 70mg | Sodium: 1209mg | Potassium: 391mg | Fiber: 8g | Sugar: 10g | Vitamin A: 66IU | Vitamin C: 66mg | Calcium: 29mg | Iron: 22mg