Sheet-Pan Sausage and Vegetables Recipe

The useful part

1
Heat the oven to 425°F. Toss the potatoes with 2 tablespoons olive oil, garlic powder, paprika, and salt; roast for 20 minutes.
2
Add the sausage, peppers, onion, and broccoli with the remaining oil. Roast for 15 to 18 minutes until the vegetables are tender and the sausage is hot.
3
Squeeze lemon over the pan and let everything cool for 10 minutes so steam does not soften the edges.
4
Divide into four shallow containers and refrigerate or freeze after cooling.

Work with what you have

Easy substitutions

Use the closest swap that fits what you have and how you plan to pack it.

turkey sausage or plant-based sausage

green beans or cauliflower florets

Make the next meal easier

Dice the extra vegetables and sausage into a breakfast hash with an egg or toast.

Cool portions before sealing. Refrigerate what you will eat within 3 days and freeze the rest in dated containers.

Reheat in a skillet or microwave until hot throughout. A toaster oven brings back more of the roasted edges.

For cooling, storing, and reheating details, use the USDA references below.