Sheet Pan Italian Sausages with Parmesan Roasted Vegetables

sheet-pan-italian-sausages-and-parmesan-vegetables

Sheet Pan Italian Sausages with Parmesan Roasted Vegetables

Course Main Course

Cuisine American, Southern

Keyword garlic-parmesan-roasted-vegetables, roasted-vegetables, sheet-pan-italian-sausages

Prep Time 15

Cook Time 45

Total Time 1

Servings servings (2) sausages each

Calories 583kcal

Author Melissa Sperka

Ingredients

10 4 oz sweet or spicy pork Italian sausage links
1 large red onion 1/4-inch wedges
3 medium zucchini 1/2-inch cubes
3 medium yellow squash 1/2-inch cubes
10 mini sweet peppers
1 1/4 tsp garlic salt divided
1 tsp Italian seasoning
1/2 tsp black pepper
1/2 tsp red pepper flakes optional
3 Tbsp grated Parmesan cheese divided
Olive oil

Instructions

Preheat the oven to 400°F. Line (2) 12 x 17-inch jelly roll pans or similar size rimmed baking sheets, with heavy duty aluminum foil. Spray liberally with cooking spray.
On one pan, arrange the sausages around the edge of the pan and the onion wedges in the center. Spray with cooking spray. Season the onions lightly with 1/4 tsp garlic salt.
On the second pan, arrange zucchini, squash and peppers in a single layer. Spray the vegetables liberally with cooking spray or drizzle lightly with olive oil. (You may use only cooking spray or only olive oil, if desired. I tend to use both) Sprinkle with 1 tsp garlic salt, Italian seasoning, black pepper and red pepper flakes. Gently toss to coat. Sprinkle with 2 Tbsp Parmesan cheese
Place both pans into the oven and bake for 30 minutes. Rotate the pans halfway through baking.
Increase the oven temperature to 450°F and continue to bake for an additional 15-20 minutes or until the vegetables are beginning to caramelize and brown.
Remove from the oven, sprinkle with the remaining Parmesan cheese and serve.

Notes

You may use your preference of sweet, spicy or smoked Italian pork sausage in this recipe. When using chicken sausage, adapt the oven time to prevent over cooking.

Nutrition