Sheet-Pan Roasted Veggies Sausage (Print Version)

Colorful tray bake combining sausages or tofu with roasted veggies for an easy, flavorful dinner.

# What You’ll Need:

→ Proteins

01 - 4 chicken sausages, sliced into 1-inch pieces (or 14 oz vegan sausages/tofu)

→ Vegetables

02 - 2 medium red bell peppers, cut into chunks
03 - 1 large red onion, cut into wedges
04 - 2 medium zucchinis, sliced
05 - 2 medium carrots, sliced
06 - 7 oz cherry tomatoes, whole

→ Seasonings & Oil

07 - 3 tablespoons olive oil
08 - 1 teaspoon dried oregano
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

→ Optional Garnishes

13 - Fresh parsley, chopped
14 - Lemon wedges

# How to Make It:

01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, place the sliced sausages or tofu along with all chopped vegetables.
03 - Drizzle with olive oil and sprinkle oregano, smoked paprika, garlic powder, salt, and black pepper. Toss thoroughly to coat evenly.
04 - Spread the mixture in a single layer over the prepared sheet pan.
05 - Roast in the oven for 25 to 30 minutes, stirring halfway through, until vegetables are tender, golden, and protein is cooked through.
06 - Optionally garnish with fresh parsley and serve with lemon wedges.

# Additional Tips::

01 -
  • Minimal prep for a speedy dinner
  • Customizable for vegans, vegetarians, or omnivores
02 -
  • For a vegan or vegetarian meal, use extra-firm tofu or plant-based sausages.
  • This dish is gluten-free only if you use gluten-free sausages or tofu—always check product labels carefully.
03 -
  • Swap in seasonal vegetables like sweet potatoes, mushrooms, or broccoli as desired.
  • Add a sprinkle of chili flakes or drizzle balsamic glaze for a flavor twist.
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