Smoky Sheet Pan Sausage Veggies (Printable version)

Smoky roasted sausage and colorful veggies on one pan, served with warm garlic naan for easy dunking.

# What you 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 (optional)
15 - 1 clove garlic, minced (optional)

→ Garnish

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

# Steps to follow:

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 everything is 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 - If desired, 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 on the side.

# Expert tips:

01 -
  • One sheet pan means minimal cleanup, which is basically a gift to your future self.
  • The smoked paprika creates this deep, complex flavor that tastes like you've been cooking all afternoon.
  • It's flexible enough to work with whatever vegetables you actually have on hand.
  • Everything roasts together, so the flavors get cozy and mingle while you relax.
02 -
  • Don't skip stirring halfway through—the bottom can char while the top stays pale, and a quick shuffle fixes this completely.
  • The smoked paprika is what makes this taste special, so don't reduce it or swap it for regular paprika; it genuinely changes everything.
  • If your vegetables aren't tender at the 25-minute mark, give it another 5 minutes rather than cranking up the heat.
03 -
  • Cut your vegetables as uniform as possible so everything finishes cooking at the same time—no crunchy peppers next to mushy zucchini.
  • If your sausage is very fatty, drain some of the rendered fat halfway through roasting to keep things from getting slick.
  • Squeeze lemon juice right at the table so everyone can control how bright they want their bite to be.
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