Sheet Pan Sausage and Vegetable Bake

Who doesn’t love a good sheet pan or one pan meal? Meals of this nature are often nutrient dense, flavour-packed, versatile, timesavers and require minimal effort and cleanup. My Sheet Pan Sausage and Vegetable Bake is no different! Kolbassa and a variety of fresh cruciferous and root vegetables (and fruits) combine to create a hearty and satisfying spoonful. This dish is fresh, colourful, crisp, herbaceous, nutty, savoury and sweet. Sundays are for meal prep! Prep now and thank me later!

My Sheet Pan Sausage and Vegetable Bake recipe consists of Kolbassa, baby potatoes, red peppers, broccoli, red onions, lemon and a combination of herbs and spices. Kolbassa, a popular European sausage takes centre stage in this recipe and serves as the protein source for this dish. This cured or smoked sausage is typically made using pork, garlic and a variety of flavourful spices. Kolbassa is often enjoyed cold but is surprisingly tasty when served warm or hot. A quick pan fry or roasting gives the Kolbassa a caramelized and crispy crust, tender interior and adds a depth of flavour that can only be achieved through cooking.

The Kolbassa is baked alongside an array of fresh vegetables (and fruits) that are rich in vitamins, fibre and antioxidants and couldn’t be more delicious. Eating the rainbow is where it’s at! Baby potatoes are added to the baking sheet, topped with olive oil, lemon juice and salt, tossed and popped into a preheated oven. Given their starchy and robust nature, baby potatoes require a little more TLC (or cook time). Par cooking the potatoes, prior to adding the remaining vegetables and Kolbassa, ensures that the potatoes are fork tender at the conclusion of the cook time, while also preventing the other ingredients from over cooking. Red peppers, broccoli, onions and Kolbassa are then added to the baking sheet, seasoned with fragrant herbs and spices, and baked for a final 20 – 25 minutes. There you have it: a sheet pan meal that does it all!

My Sheet Pan Sausage and Vegetable Bake is the set and forget it dish that will get you through a busy week. This dish couldn’t be easier to make, uses a handful (or two) of simple and everyday ingredients and lets the oven do the heavy lifting! Worried about the clean up?! I’ve got you covered! This sheet pan bake is prepared on a single baking sheet, leaving you with minimal cleanup after eating!

This dish is the epitome of meal prepping 101! My Sheet Pan Sausage and Vegetable Bake can be made ahead and packed away for an easy lunch or dinner. Short on time for breakfast? Simply reheat any leftovers and serve them alongside a fried egg. Breakfast of champions?! I think so! If you love a quick and easy meal that requires minimal effort and yields maximum flavour then this recipe is for you! So, let me show you how it’s done. Grab a spoon and come and cook with me!

For more fun and exciting one pan meals, try my One Pan Red Curry Dumpling Bake, Sheet Pan Chicken Fajitas, Dutch Baby, Tender Pot Roast, Sheet Pan Greek Chicken Dinner and Loaded Nachos recipes!

Prep Time: 5 minutes

Cook Time: 50 - 55 minutes

Total Time: 55 – 60 minutes

Serves: 4

Ingredients:

• 1 1/2 lbs baby potatoes, rinsed, pat dried and halved

• 3 Tbsp extra virgin olive oil, divided

• 1 Tbsp freshly squeezed lemon juice (approx. ½ small lemon)

• ½ tsp kosher salt, divided

• 375g gluten-free or regular, smoked Kolbassa (See Notes below)

• 4 cups broccoli florets (approx. 2 small or 1 large head of broccoli)

• 2 red peppers, stem and seeds removed, quartered and then halved

• 1 large red onion, peeled, halved and then quartered

• ½ tsp garlic power

• ½ tsp onion powder

• ½ tsp sweet paprika

• ¼ tsp dried thyme

Instructions:

1. Preheat the oven to 425F and line a 11” x 17” rimmed baking sheet with parchment paper.

2. Add the potatoes to the baking sheet in a single layer and drizzle them with 1 ½ Tbsp olive oil and lemon juice. Season with ¼ tsp salt and toss to coat.

3. Transfer the potatoes into the oven and bake for 25 minutes, flipping them over halfway through the cook time.

4. While the potatoes are cooking, remove the casing from the Kolbassa and discard it. Transfer the Kolbassa to a cutting board and using a sharp knife, cut it into ½ inch slices. Set aside.

5. Remove the baking sheet from the oven. Arrange the broccoli, red peppers, onions and Kolbassa over the base of the baking sheet. Drizzle the remaining 1 ½ Tbsp of olive oil over top and season with garlic and onion powder, paprika and the remaining ¼ tsp of salt.

6. Transfer the baking sheet back into the oven and bake for an additional 25 - 30 minutes or until the potatoes are fork tender and Kolbassa and vegetables have slightly caramelized.

7. Remove the Sheet Pan Sausage and Vegetable Bake from the oven and serve and enjoy!

   
   

Notes:

1. Kolbassa: Kolbassa (or Kielbasa) is traditionally made using pork, but it can also be made using turkey, chicken, beef or a combination therein. I love using a gluten-free, pork-based Kolbassa in this recipe, but you can substitute it on a 1:1 basis with your preferred protein variety of Kolbassa.