Sheet-Pan Sausage with Roasted Vegetables

• 
  2 zucchini, diced
• 14 oz smoked kielbasa sausage, sliced
• 2 yellow squash, diced
• 2 tbs olive oil
• 2 tbs minced garlic
• 1 tsp Italian seasoning
• Dash of salt and pepper

• Preheat your oven to 400°F (205°C). Prepare a parchment-lined sheet pan for easy cleanup.
• In a large bowl or a resealable plastic bag, combine the diced zucchini, diced yellow squash, sliced smoked kielbasa, olive oil, minced garlic, Italian seasoning, and a dash of salt and pepper. Toss everything until the vegetables and sausage are evenly coated with oil and seasoning.
• Spread the mixture in a single layer on the prepared sheet pan. Avoid overcrowding so the vegetables roast instead of steam. If needed, use two pans or space the ingredients apart.
• Bake in the preheated oven for 30–35 minutes, stirring once halfway through, until the vegetables are tender and lightly caramelized and the sausage is heated through and browned on the edges.
• Remove from the oven and let rest for a few minutes. Taste and adjust seasoning if necessary. Serve warm, straight from the pan or plated with a side such as rice, crusty bread, or a green salad.

Tips and Variations

To vary this sheet pan dinner, try different sausages such as chicken chorizo, bratwurst, or a turkey kielbasa alternative. Swap or add other quick-roasting vegetables like bell peppers, red onion, or cherry tomatoes. For extra crispness, broil for 1–2 minutes at the end, watching closely to avoid burning.

If you prefer more herbs, add fresh chopped parsley or basil after roasting. For a spicy kick, sprinkle red pepper flakes or a dash of smoked paprika into the seasoning mix.

Nutrition