Smoky Sheet Pan Sausage and Veggies

This Smoky Sheet Pan Sausage & Veggies with Naan is a vibrant, smoky one-pan meal featuring roasted sausage and colorful vegetables. Served with warm garlic naan perfect for dunking, it offers a fusion of bold spices and hearty textures that come together effortlessly for a satisfying dinner.

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Roasting the ingredients together on a single sheet pan allows the savory juices from the smoked sausage to mingle with the zucchini and bell peppers, while the high heat ensures the edges are beautifully charred and tender.

Ingredients

• Sausage & Vegetables:
• 12 oz (340 g) smoked sausage, sliced into 1/2-inch rounds
• 1 red bell pepper, cut into 1-inch chunks
• 1 yellow bell pepper, cut into 1-inch chunks
• 1 red onion, cut into thick wedges
• 1 medium zucchini, sliced into 1/2-inch rounds
• 1 cup (150 g) cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Naan:
• 4 pieces garlic naan
• 1 tablespoon butter, melted (optional)
• 1 clove garlic, minced (optional)
• Garnish:
• 2 tablespoons fresh parsley, chopped
• Lemon wedges, for serving

Instructions

1. Oven Prep

Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.

2. Combine Ingredients

In a large bowl, combine sausage, bell peppers, red onion, zucchini, and cherry tomatoes.

3. Season

Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, oregano, salt, and black pepper. Toss until everything is evenly coated.

4. Arrange

Spread the mixture in a single layer on the prepared sheet pan.

5. Roast

Roast for 25 minutes, stirring halfway, until vegetables are tender and edges are slightly charred.

6. Warm Naan

Meanwhile, if desired, brush naan with melted butter mixed with minced garlic. Wrap in foil and warm in the oven during the last 5 minutes of roasting.

7. Serve

Transfer roasted sausage and veggies to a platter. Sprinkle with chopped parsley and serve with warm garlic naan and lemon wedges on the side.

Zusatztipps für die Zubereitung

To ensure even browning, make sure the vegetables are spread in a single layer without overcrowding the pan. For a spicier kick, you can add 1/2 teaspoon of crushed red pepper flakes to the seasoning mix before roasting.

Varianten und Anpassungen

This recipe is highly versatile; you can substitute chicken or turkey sausage for a lighter option. For extra fiber, swap the regular naan for whole wheat naan, or omit the butter to keep the dish dairy-free.

Serviervorschläge

This meal pairs excellently with a crisp Sauvignon Blanc or a refreshing wheat beer. Serving it with lemon wedges is highly recommended, as a squeeze of fresh citrus brightens the smoky flavors of the roasted sausage and veggies.

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Whether you're looking for a quick weeknight dinner or a colorful meal to share, this Smoky Sheet Pan Sausage & Veggies with Naan delivers maximum flavor with minimal effort.

Recipe FAQs

→ Can I use different vegetables?

Absolutely. You can swap the zucchini for yellow squash, add broccoli florets, or include mushrooms. Just keep the pieces roughly the same size so everything roasts evenly.

→ What type of sausage works best?

Smoked sausage, kielbasa, or andouille all work wonderfully. For a lighter version, try chicken or turkey sausage. Just make sure it's pre-cooked since it only needs heating through.

→ How do I store leftovers?

Store cooled sausage and vegetables in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F or in the microwave. Keep naan separate and warm it before serving.

→ Can I make this ahead?

You can chop all the vegetables up to a day in advance and store them in the refrigerator. Toss with the seasonings and roast when ready to eat for the best texture.

→ What else can I serve with this?

A simple green salad with lemon vinaigrette complements the smoky flavors nicely. You could also serve with tzatziki sauce or hummus for extra dipping options.