Name: One Pan Balsamic Herb Veggies and Sausage
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 1 medium sweet potato, cubed 1.5 inch pieces; 1 onion, cut into 8 wedge pieces; 6 mushrooms, halved or quartered; 3 large carrots, cut into 1.5 inch pieces; 6-8 red potatoes, quartered or cut into 1.5 inch pieces; 1 zucchini and/or squash, sliced into 1 inch chunks; 1 small head broccoli, cut into bite size pieces; 8oz. smoked sausage cut into 1/2 inch slices, I use turkey or chicken; 1/4 cup olive oil, more or less as needed; 1/8 cup balsamic vinegar; 1 1/2 tablespoons Italian seasoning; 1 1/2 teaspoons garlic powder; 1 1/2 teaspoons onion powder; 5-6 cloves chopped garlic (you can also throw in some whole if desired); 2 teaspoons fine sea salt; 1 teaspoon fresh ground black pepper; 2 sprigs fresh rosemary chopped (about 2-3 tablespoons); chopped fresh parsley (optional for garnish); parmesan cheese (optional)

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This healthy One-Pan Balsamic Herb Veggies and Sausage is perfect for those busy weeknight dinners! It’s prepped in under 15 minutes and made in one pan for easy clean up!

I’m ALL about roasted veggies! And when you mix in some smoked turkey sausage, fresh herbs, garlic and a little olive oil and balsamic vinegar you have a whole new delicious depth of flavor happening. This dish is definitely one of my favorite go-to weeknight dinners because while it does take a little time to cook (45 – 60 mins) it really only takes about 10-15 minutes to prep! That is a huge plus for me when I’m trying to get everything done in our busy evenings. Best of all, this recipe is perfect for any season because it’s really versatile and you can use whatever vegetables are fresh and available near you!

Best Roasted Vegetables

Just about any vegetable is wonderful in this dish! Here are some of my personal favorites:

Root vegetables (red or Yukon Gold potatoes, carrots, parsnips, sweet potatoes, etc.)
Zucchini and/or summer squash
Broccoli
Onions
Bell peppers
Mushrooms

Now, you can use a sheet pan or a baking dish (like I did) for this recipe. They both work great. The difference is the sheet pan will cook a little faster, but may dry out the veggies more. Also, you can fit more in the baking dish so I typically go for that method when cooking so we have leftovers for the next night. If you use a baking dish you will want to make sure to stir half way through to allow the bottom veggies to brown/crisp up. I honestly use both methods though so it just depends on preference!

Tips for Roasting Vegetables in the Oven

Cut the veggies all about the same size, so that they roast evenly.
Use a good amount of high quality olive oil. I use Carapelli Organic Extra Virgin Olive Oil. It’s balanced and pleasant, with simple notes of leafy greens – perfect for pairing with vegetables. The key is not to skimp on the oil, make sure everything is well coated to ensure your veggies don’t dry out!
A good heavy splash of high quality balsamic vinegar.
LOADS of garlic. Yes please!!
Toss the veggies with the oil and seasonings, using your hands to mix well and make sure everything is evenly coated.
Set your oven temperature fairly high. The high temperature allows for the crispy browning and perfect texture, without drying the vegetables out.

What Should I Serve this With?

This dish is super filling just by itself, especially if you use the root vegetables along with the sausage. However we also love to serve it over brown rice or quinoa. If you aren’t a fan of sausage (I use turkey or chicken sausage, not ground sausage) you could easily leave it out and serve the roasted veggies with chicken or salmon instead!