There's nothing better than an easy sheet pan meal on a busy week night! This recipe is super simple, healthy, and filling. All you need to do is pick up the veggies that are in season this summer, chop them up, and toss them together with the sausage. The seasoning adds the perfect flavor and everything gets golden brown in the oven. You just want to make sure that you chop all the veggies relatively the same size so they cook evenly in the oven. You can also make this recipe for meal prepping because you will likely have a lot leftover. This recipe is also easily customizable because you can choose the veggies and sausage that you love the most! This is also naturally gluten and dairy free, and you can easily make it vegan by removing the sausage or replacing it with a vegan alternative. The recipe below makes approximately 4 servings.
1lb small potatoes, chopped into even pieces
3 tbsp olive oil, divided
1 large yellow squash, chopped
1 red bell pepper, chopped
6 oz green beans
1 small yellow onion, chopped
12 oz sausage of choice, chopped into bite size pieces
6 oz cherry tomatoes
3 cloves garlic, sliced
1/2 tsp paprika
1 tsp salt
1 tsp black pepper
1 tsp Italian seasoning
1 tbsp nutritional yeast
Preheat the oven to 400 degrees F. On a large baking sheet, evenly lay out the potatoes and drizzle with 1 tbsp olive oil. Roast in the oven for 15 minutes and remove from the oven.
On the same pan, add the yellow squash, red bell pepper, green beans, yellow onion, sausage of your choice, and cherry tomatoes. Drizzle the veggies and sausage with the reaming 2 tbsp of olive oil.
Place the garlic cloves evenly throughout the pan. Sprinkle with the paprika, salt, black pepper, Italian seasoning, and nutritional yeast. Use a spatula to mix everything together until the oil and seasoning is evenly coating all of the veggies and sausage.
Return to the oven for 25 to 30 minutes or until the veggies become soft and golden brown. Remove from the oven and serve warm. You can serve over rice or pasta if you would like and can store the extra in the fridge for 3 to 4 days. Enjoy!