Our sheet pan dinner with vegan sausage is quick, simple and flavorful. Vegan Italian sausage, a delicate potato and fresh vegetables are all featured in this straightforward vegan weekday dish!
- 4 vegan sausages (your choice of flavor), sliced into bite-sized pieces
- 1 large sweet potato, peeled and cubed
- 1 red bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 1 red onion, peeled and cut into wedges
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh parsley or cilantro for garnish (optional)
- Preheat your oven to 425°F (220°C). Prepare a large sheet pan by lining it with parchment paper or lightly greasing it.
- In a small bowl, mix the olive oil, dried thyme, dried rosemary, smoked paprika, garlic powder, salt, and pepper to make the seasoning mixture.
- In a mixing bowl, toss the sweet potato cubes and broccoli florets with half of the seasoning mixture.
- Arrange the seasoned sweet potatoes and broccoli on one side of the prepared sheet pan.
- In the same mixing bowl, toss the sliced vegan sausages, red bell pepper, yellow bell pepper, and red onion with the remaining seasoning mixture.
- Arrange the seasoned sausages and vegetables on the other side of the sheet pan.
- Roast the sheet pan dinner in the preheated oven for about 20-25 minutes or until the sweet potatoes are tender and slightly crispy, and the sausages and vegetables are nicely roasted.
- Once done, remove the sheet pan from the oven and let it cool slightly.
- Garnish with fresh parsley or cilantro (if desired) and serve the vegan sausage sheet pan dinner warm.
- Calories: 350-400 kcal
- Total Fat: 20-25g
- Saturated Fat: 3-4g
- Carbohydrates: 30-35g
- Fiber: 6-8g
- Sugar: 7-9g
- Protein: 15-18g
- Sodium: 600-700mg