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- 4 spicy Italian sausage links (chicken or turkey for lighter option) - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 medium zucchini, chopped - 1 red onion, quartered - 2 cups baby potatoes, halved - 3 tablespoons olive oil - 2 tablespoons BBQ sauce (your favorite brand) - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) This dish is simple and fun to make. Each ingredient serves a purpose. The spicy sausage adds bold flavor. The veggies bring color and crunch. Baby potatoes give heartiness. Olive oil helps everything roast well. BBQ sauce coats the sausage and adds sweetness. Garlic powder and smoked paprika boost flavor. Using fresh ingredients makes the dish better. Choose ripe peppers and firm zucchini. Look for sausages that you enjoy. You can even mix sausage types for fun flavors. Don't forget the parsley! It adds a fresh touch on top. Ready to get cooking? Gather these ingredients and prepare for a tasty meal! - Preheat your oven to 425°F (220°C). - Chop the veggies first. Slice the red and yellow bell peppers. - Cut the zucchini into chunks. Quarter the red onion. - Halve the baby potatoes. Set everything aside. - Grab your spicy Italian sausage links. - In a big bowl, toss the veggies with olive oil. - Add garlic powder, smoked paprika, salt, and pepper. - Mix well until all the veggies are coated. - Spread the seasoned vegetables in a single layer on a sheet pan. - Place the sausage links on the pan with the veggies. - Brush the sausages with BBQ sauce for extra flavor. - Bake in the oven for about 25-30 minutes. - Stir halfway through to ensure even cooking. - When done, let the pan cool for a few minutes. - Garnish with fresh parsley before serving. To ensure even cooking, spread the veggies out on the sheet pan. This allows hot air to circulate around them. Stir halfway through cooking. This helps everything cook nicely. For sausage, I like spicy Italian sausage. Chicken or turkey sausages are great for a lighter option. They still offer good flavor without all the fat. This dish pairs well with a fresh salad or some crusty bread. A side of coleslaw adds crunch and flavor. Serve the meal hot for the best taste. You can swap some ingredients for lighter options. Use zucchini noodles instead of baby potatoes for fewer carbs. Opt for turkey sausage instead of pork for lower calories. To further reduce calories, cut back on BBQ sauce. You can also add more veggies. Carrots or broccoli work great in this dish. {{image_2}} You can swap veggies in this dish for more fun. Here are some great options: - Broccoli florets: They roast well and add crunch. - Carrots: Slice them thin for sweet flavor. - Asparagus: Use young stalks for a fresh taste. For sausage, try these flavor profiles: - Smoky chipotle sausage: Adds a spicy kick. - Garlic sausage: Brings a strong garlic taste. - Vegetarian sausage: Great for a meat-free meal. Making your own BBQ sauce is simple and fun. Here’s a quick recipe: 1. Combine: Mix 1 cup ketchup, 1/4 cup apple cider vinegar, and 1 tablespoon brown sugar. 2. Spice it up: Add 1 teaspoon garlic powder and 1 teaspoon onion powder. Different regions have their own BBQ sauce styles. Here are a few: - Kansas City style: Thick and sweet. - North Carolina style: Tangy and vinegar-based. - Texas style: Spicy with a smoky flavor. You can make this dish ahead of time. Here are some tips: - Chop veggies the night before and store them in the fridge. - Pre-cook sausages and mix them with veggies later. For freezing: - Let the dish cool completely. - Store in airtight containers. It lasts up to three months. When you're ready, reheat in the oven for a quick meal! To store leftovers in the fridge, let the dish cool first. Place the cooled food in an airtight container. This helps keep the flavors fresh. You can store it for up to four days. For reheating, take the leftovers out of the fridge. Place them on a microwave-safe plate. Heat for 1-2 minutes, stirring halfway through. You can also reheat in the oven at 350°F (175°C) for about 10-15 minutes. For freezing, let the dish cool completely. Then, transfer it to a freezer-safe container. Make sure to leave some space for expansion. Wrap it tightly with plastic wrap and then with aluminum foil. This helps prevent freezer burn. To thaw, place the container in the fridge overnight. If you're in a hurry, you can use the microwave on the defrost setting. Once thawed, reheat as mentioned before. In the fridge, this dish will last about four days. In the freezer, it can last up to three months. For the best taste, eat it within the first month. Yes, you can use different types of sausage. Try chicken, turkey, or even pork sausage. If you want a milder taste, go for sweet Italian sausage. For a spicy kick, use chorizo or jalapeño sausage. Each type adds a unique flavor to your dish. To know when the sausages are done, check their temperature. They should reach at least 160°F (70°C) for safety. Use a meat thermometer for the best results. When done, the sausages should be firm and no longer pink inside. For a vegetarian version, substitute sausage with plant-based options. You could use veggie sausage or tempeh. Add more vegetables, like mushrooms or eggplant, for extra flavor. Tofu is also a great choice. Just marinate it in BBQ sauce before baking for added taste. This meal combines tasty sausage, colorful veggies, and rich flavors. We covered ingredients, cooking steps, and variations to fit any taste. With tips for storage and meal prep, this dish offers a lot of flexibility. You can easily make it healthier or switch up ingredients to keep it fresh. Whether you’re feeding a crowd or meal prepping for the week, this recipe has you covered. Enjoy your flavorful dish, knowing you made a smart choice!

Sheet Pan BBQ Sausage Veggie Dinner

Savor the flavors of summer with this Sizzling Sheet Pan BBQ Sausage & Veggie Medley! This quick and easy recipe combines juicy Italian sausages with colorful bell peppers, zucchini, and baby potatoes, all roasted to perfection on one pan. Perfect for weeknight dinners, you'll love the minimal cleanup and maximum taste. Click to explore the full recipe and enjoy a delicious meal tonight! #SheetPanDinner #BBQRecipes #HealthyEating #EasyMeals
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Ingredients
  

4 spicy Italian sausage links (chicken or turkey for lighter option)

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 medium zucchini, chopped

1 red onion, quartered

2 cups baby potatoes, halved

3 tablespoons olive oil

2 tablespoons BBQ sauce (your favorite brand)

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the sliced bell peppers, zucchini, red onion, and baby potatoes. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss until the vegetables are well-coated.

      On a large sheet pan, arrange the seasoned vegetables in a single layer.

        Add the sausage links to the pan, nestling them among the veggies.

          Brush the sausages with BBQ sauce for a luscious glaze.

            Bake in the preheated oven for about 25-30 minutes, or until the sausages are cooked through and the veggies are tender, stirring halfway through the cooking time for even roasting.

              Once done, remove the pan from the oven and let it rest for a few minutes.

                Garnish with freshly chopped parsley before serving.

                  Prep Time: 10 mins | Total Time: 40 mins | Servings: 4