Smoked Sausage Sheet Pan Dinner
Sliced smoked sausage roasts on a single baking sheet with diced potatoes and mixed vegetables for a quick weeknight meal.
Ingredients
- 12 ounces smoked sausage 340 g
- 1 pound Yukon gold potatoes 450 g
- 5 cups chopped mixed vegetables
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 425°F (220°C).
- Coat a large rimmed baking sheet with nonstick cooking spray.
- Slice the smoked sausage into 1.5-inch (4 cm) thick rounds.
- Cut the Yukon gold potatoes into 1-inch (2.5 cm) cubes. Chop your mixed vegetables into similar bite-sized pieces.
- Place the potatoes and vegetables in a large bowl. Drizzle with the olive oil.
- Sprinkle the garlic powder, kosher salt, and black pepper over the vegetables. Toss well to coat.
- Spread the vegetable mixture onto the prepared baking sheet in a single layer.
- Arrange the sliced sausage on top of the vegetables.
- Bake for 20 to 25 minutes, or until the potatoes are tender when pierced with a fork and the sausage reaches a safe internal temperature of 160°F (71°C).
Notes
Check the potatoes at the 20-minute mark to ensure they do not overcook.
If your baking sheet is small, use two pans. Overcrowding the pan will cause the vegetables to steam instead of roast.
Food safety: Ensure the ground meat in the sausage reaches a safe internal temperature of 160°F (71°C) when measured with a meat thermometer.