Italian Sausage Sheet Pan Meal
- 3 Red Skin Potatoes cut into bite-size pieces, (about 350 grams)
- ⅛ tsp Black Pepper
- ⅛ tsp Garlic Powder
- 2 Carrots cut into bite-size pieces, (about 250 grams)
- 1 Red Bell Pepper sliced into bite-size pieces, (about 160 grams)
- ½ Red Onion sliced into bite-size pieces, (about 150 grams)
- 2 Zucchini sliced into bite-size pieces, (about 130 grams)
- 5 links Hot Italian Chicken Sausage sliced into bite-size pieces.
- ½ tsp Red Pepper Flake
- ¼ tsp Dried Basil
- ¼ tsp Thyme
- ½ tsp Italian Seasoning
- ¼ tsp Garlic Powder
- 2 tbsp Grated Pecorino Romano Cheese (about 10 grams)
- 1 tbsp Extra Virgin Olive Oil
- Start by preheating the oven to 375°, line a large baking sheet with tin foil, and spray with non-stick spray.
- While the oven is heating arrange your cut potatoes on the baking and season with black pepper and garlic powder. Spread the potatoes out into an even layer.
- Once the oven is hot add the potatoes to the oven and cook for 20 minutes at 375°
- After 20 minutes pull the potatoes out of the oven and add the rest of the veggies and the sliced sausage to the pan.
- Season everything with: red pepper flake, basil, thyme, Italian seasoning, garlic powder, and cheese. Then drizzle the olive oil over everything, and toss the veggies and peppers to evenly coat with the seasoning and the oil. Then, spread all ingredients out into an even layer.
- Place the baking sheet back in the oven and cook for an additional 20 minutes. At this point, everything will be done. If you would like a little golden color or a little extra crisp to your veggies, you can switch to broil and cook for an additional 5 minutes.
- Serve and Enjoy!
This Italian Sausage Sheet Pan Meal is perfect when you don’t have a ton of time to spend in the kitchen. You can get this meal going and basically walk away. Let this recipe be your inspiration for other sheet pan meals!
Below outlines the items in each macro group that are easily adjustable to meet your specific macros.
The fat comes from the oil and the sausage. I would not recommend adjusting the oil as the recipe will become greasy or dry. However, you can adjust the fat by choosing a lower or higher fat content sausage. The links used in this recipe only have 2.5 grams of fat per link.
Potatoes are the main source of carbs. Using more or fewer potatoes will adjust the carbohydrates.
Sausage is the main source of protein. Using more or less Sausage is the easiest way to adjust the protein.
Yes, this is a great recipe for meal prepping and will last in the fridge for up to 6 days.
Yes, you can freeze this recipe for up to 6 months. To prevent this recipe from drying out while reheating, I recommend reheating on the stove in a pan or pot with a lid to trap the moisture in while warming up.