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VeggieVault

Sheet Pan Italian Sausage & Veggies

Everything goes into one bowl, onto one pan, and into the oven. The roasted red peppers go in partway through to keep their texture. Serve as-is or over rice or quinoa.

Ingredients

Section titled “Ingredients”
  • 8 cups vegetables, cut into similar-sized pieces (carrots, zucchini, broccoli, or whatever’s in the box)
  • 2 large onions, chopped
  • 2 potatoes, chopped
  • 1 beet, chopped
  • 10 oz smoked Italian sausage (pork, turkey, or chicken), sliced into thick coins
  • 4–5 tablespoons olive oil
  • ½ tablespoon each: dried basil, dried oregano, dried parsley, garlic powder
  • 2–3 roasted red peppers, diced into large pieces
  • ½ cup freshly grated Parmesan (optional)

Instructions

Section titled “Instructions”
  1. Preheat oven to 400°F. Line a large sheet pan with parchment or foil.
  2. Combine all vegetables and sausage in a large bowl — everything except the roasted red peppers.
  3. Add olive oil and seasonings. Stir well to coat.
  4. Spread evenly on the sheet pan.
  5. Bake for 15 minutes.
  6. Remove the pan, add the roasted red peppers, and stir. Return to oven for another 15–20 minutes, until vegetables are tender.
  7. Top with Parmesan if using. Serve as-is or over rice or quinoa.

CSA Notes

Section titled “CSA Notes”
  • Flexible by design. The 8 cups of vegetables is a rough guide — use more of one vegetable if you’re missing another. Carrots, zucchini, broccoli, and turnips all work well.
  • Smoked sausage is pre-cooked and just needs to be heated through, so there’s no worry about undercooking. Fresh Italian sausage can be substituted; ensure it reaches 165°F internal temperature.
  • Roasted red peppers can be from a jar — no need to roast your own.
  • Beets will stain the other vegetables red if you use red beets. Golden beets avoid this entirely if you prefer a cleaner look.
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