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Recipe from Simpler Savory

The recipe

Low Carb Sheet Pan Sausage and Vegetables

Prep
10 min
Cook
20 min
Total
30 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
360

2× the original author values. Recipe yield: 4 servings.

calories
720

3× the original author values. Recipe yield: 4 servings.

calories
1080
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 12 ounces smoked sausage — sliced into 1/2-inch coins (chicken, pork kielbasa, or andouille)
  • 2 cups broccoli florets — small, bite-size pieces
  • 2 cups cauliflower florets or halved Brussels sprouts — small, even pieces
  • 1 medium red bell pepper — seeded and sliced into strips
  • 1 medium yellow bell pepper — seeded and sliced into strips
  • 1 medium zucchini — cut into 1/2-inch half-moons; pat dry
  • 1 small red onion — cut into wedges
  • 3 tablespoons olive oil
  • 3 cloves garlic — minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes — optional, to taste
  • 1 teaspoon kosher salt — plus more to taste
  • 1/2 teaspoon black pepper — freshly ground
  • 1 lemon — zested and juiced (about 2–3 tbsp juice)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  • 2 tablespoons fresh parsley or thyme — chopped, for garnish

Instructions

  1. Place a large rimmed sheet pan in the oven and preheat to 450°F (232°C) for at least 10 minutes so the pan is hot and ready to promote browning.
  2. Cut the sausage into 1/2-inch coins. Prep broccoli, cauliflower or Brussels, bell peppers, zucchini, and red onion as directed, patting moist vegetables dry for best caramelization.
  3. In a large bowl, toss broccoli, cauliflower or Brussels, peppers, zucchini, and onion with 3 tablespoons olive oil, minced garlic, smoked paprika, oregano, red pepper flakes, salt, and black pepper until evenly coated.
  4. Carefully remove the hot sheet pan, spread the seasoned vegetables into a single, uncrowded layer. If crowded, divide between two pans.
  5. Roast for 10 minutes, stirring once if using two pans or if edges brown rapidly, until vegetables begin to soften and develop color.
  6. Add sliced sausage to the pan, stir to expose cut sides to the metal, and roast 8–10 minutes more until peppers are glossy, broccoli tips are crisped, and sausage edges are caramelized.
  7. While the pan finishes, whisk lemon juice and zest with Dijon and 1 tablespoon olive oil until smooth.
  8. Immediately after removing from the oven, drizzle the lemon-Dijon mixture over the hot pan and toss to coat so every piece gets glossy and bright.
  9. Shower with chopped parsley or thyme, taste, and adjust salt, pepper, or chili flakes as desired.
  10. Serve hot as-is, or pair with cauliflower rice or a green salad for a complete low carb meal.

Notes

Cool leftovers completely, then refrigerate in an airtight container for up to 4 days. Reheat in a hot skillet with a little oil to re-crisp edges, or on a sheet pan at 400°F for 8–10 minutes. For freezing, spread portions on a sheet pan to freeze, then transfer to a freezer bag up to 2 months; reheat from frozen at 425°F for about 15 minutes until sizzling.

Source: https://simplersavory.com/low-carb-sheet-pan-sausage-and/