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!
One Pan Balsamic Herb Veggies and Sausage
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!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
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)
Instructions
- Preheat oven to 425 degree Fahreinheit.
- Wash and prepare the veggies, and toss them and the sausage in a 9×13 baking dish or place them on parchment paper on a baking sheet.
- Drizzle oil, vinegar and sprinkle the seasonings over the veggies.
- Using your hands, mix everything together to make sure the veggies are well coated.
- Bake for 45 minutes to an hour. If you feel the veggies are starting to brown too quickly, cover them with tin foil and then remove towards the end to continue browning.
- Serve alone or with rice or quinoa. Garnish with chopped fresh parsley and parmesan cheese.
Notes
This recipe is so versatile! You can easily change up the veggies to include your favorites or what is in season. You can also leave out the sausage for a vegetarian/vegan option!
Keywords: main dish, dinner, roasted veggies and sausage, one pan meals, healthy, easy recipes, balsamic herb vegetables
Love this idea for a quick dinner!! So many delicious veggies and the fact that its all on a sheet pan makes it even better. My hubby would love this with rice!!
★★★★★
Thanks! We love it with some brown rice or quinoa!
Roasted veggies are our go-to side dish. I’ll add the sausage next time for a complete dinner. Best of all, you only dirty one pan! What’s not to like?
★★★★★
Right? One pan meals are the best!
Such a delicious medley of veggies with the smoked sausage and love all the garlic! One pan meals are a must throughout the week and this one is definitely a winner!
★★★★★
It’s on repeat at our house when things get busy! Also it makes the best leftovers for lunches 😉
I made this last night for dinner and there were NO leftovers! It was so good. I don’t eat sausage very often and when I do I like it really spicy. So I substituted hot Italian sausage, skipped the balsamic and used Italian spices. It really was so easy and tasty!
★★★★★