Description
Easy sheet pan beef sausage with roasted zucchini, peppers, and broccoli. A quick low carb dinner ready in 45 minutes.
Ingredients
- 1 pound raw beef sausage links sliced into 1 inch pieces
- 1 medium zucchini cut into 1 inch chunks
- 1 medium yellow squash cut into 1 inch chunks
- 1 red bell pepper cut into 1 inch pieces
- 2 cups broccoli florets
- 1 half red onion cut into thick slices
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 half teaspoon dried oregano
- 1 half teaspoon kosher salt
- 1 quarter teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper.
- Wash and dry all vegetables thoroughly. Cut the zucchini, squash, bell pepper, and onion into similar sized pieces so they cook evenly.
- In a large mixing bowl, combine the sliced beef sausage and all vegetables. Drizzle with olive oil. Sprinkle garlic powder, paprika, oregano, salt, and black pepper over the top. Toss until everything is evenly coated.
- Spread the mixture in a single layer on the prepared baking sheet, making sure not to overcrowd the pan. Use two pans if needed to allow proper roasting.
- Roast for 15 minutes, then remove the pan and flip the sausage and vegetables with a spatula.
- Return to the oven and roast for another 10 to 15 minutes until the vegetables are tender with lightly browned edges and the sausage is fully cooked.
- The sausage should reach an internal temperature of 160 degrees Fahrenheit. Cook ground beef products to an internal temperature of 160 degrees Fahrenheit as measured with a food thermometer.
- Remove from the oven and serve warm.
Notes
- Cut all vegetables into similar sizes to ensure even roasting and prevent some pieces from overcooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American