Smoky Sheet Pan Sausage and Veggies with Naan (Printable)

Colorful roasted vegetables and smoky sausage paired with warm buttery garlic naan for dunking

# What Goes In:

→ Proteins

01 - 4 smoked sausages (approximately 14 oz), sliced into 3/4 inch pieces

→ Vegetables

02 - 1 red bell pepper, cut into 3/4 inch pieces
03 - 1 yellow bell pepper, cut into 3/4 inch pieces
04 - 1 medium red onion, cut into wedges
05 - 2 medium zucchinis, sliced into 3/8 inch rounds
06 - 7 oz cherry tomatoes, halved
07 - 7 oz baby potatoes, halved
08 - 2 cloves garlic, minced

→ Spices & Seasonings

09 - 2 tablespoons olive oil
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon chili flakes, optional for heat
14 - 1 teaspoon kosher salt
15 - 1/2 teaspoon freshly ground black pepper

→ Naan

16 - 4 garlic naan breads
17 - 2 tablespoons melted butter
18 - 1 clove garlic, finely minced
19 - 2 tablespoons fresh parsley, chopped

# How to Make It:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, combine all chopped vegetables, sausages, olive oil, smoked paprika, cumin, oregano, chili flakes, salt, and pepper. Toss until everything is well coated.
03 - Spread the sausage and vegetable mixture evenly on the prepared sheet pan.
04 - Roast in the oven for 25 minutes, stirring halfway through, until vegetables are tender and beginning to caramelize, and sausages are browned.
05 - While roasting, combine melted butter with minced garlic.
06 - Brush the garlic butter mixture over the naan breads. Wrap naan in aluminum foil and warm in the oven during the last 5 minutes of roasting.
07 - Remove the sheet pan and naan from the oven. Sprinkle roasted vegetables and sausage with fresh parsley and serve immediately with warm garlic naan.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means your cleanup is honestly laughable compared to the deliciousness you're about to eat.
  • The smoked paprika and cumin create this incredibly cozy, almost smoky depth that makes humble vegetables taste like you've been thinking about dinner all day.
  • Warm garlic naan turns this from a side dish situation into something you actually want to dunk into, again and again.
02 -
  • Don't skip stirring halfway—the vegetables on the bottom edges will caramelize faster, and stirring ensures nothing burns while everything cooks evenly.
  • If your potatoes seem like they're not softening fast enough by the halfway point, give them a quick stir and cover loosely with foil for the second half of cooking.
03 -
  • Cut your potatoes in half before roasting so they cook through in the same time as everything else—whole potatoes will still be firm while your other vegetables are perfect.
  • Don't mess with the vegetables too much while they're roasting; resist the urge to check on them constantly, because undisturbed vegetables caramelize better than constantly turned ones.
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