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Easy Crispy One-Pan Sheet Pan Sausage and Veggies with Ranch

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A quick and easy one-pan meal featuring crispy sausage and roasted vegetables seasoned with ranch, perfect for busy weeknights.

Ingredients

Scale
  • 1 pound smoked or sweet Italian sausage links
  • 1 medium red bell pepper, sliced
  • 1 medium zucchini, sliced into half-moons
  • 1 medium yellow squash, sliced
  • 1 small red onion, cut into wedges
  • 1 cup baby carrots, halved lengthwise
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon ranch seasoning mix
  • 1 teaspoon garlic powder
  • Salt and black pepper, to taste
  • A handful fresh parsley, chopped (optional)
  • Ranch dressing, for drizzling when serving

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Slice sausage links into ½-inch rounds or leave whole if preferred.
  3. Wash and slice bell pepper, zucchini, yellow squash, and red onion as described. Halve baby carrots lengthwise.
  4. In a large mixing bowl, combine sausage and vegetables. Drizzle with olive oil, sprinkle ranch seasoning, garlic powder, salt, and pepper. Toss until well coated.
  5. Spread sausage and vegetables in a single layer on a prepared baking sheet. Avoid overcrowding.
  6. Roast in the oven for about 25 minutes. Halfway through (12-15 minutes), flip sausage and vegetables with tongs or spatula.
  7. Check for doneness: sausage should be browned and cooked through (internal temp 160°F), vegetables tender with crispy edges. Roast an additional 5 minutes if needed.
  8. Remove from oven, sprinkle with fresh parsley if desired, and drizzle with ranch dressing. Serve hot.

Notes

If veggies brown too quickly, tent pan with foil for last 5 minutes. Slicing sausage thinner speeds cooking. For leftovers, reheat in skillet or broiler to maintain crispiness. Can swap sausage types or veggies to suit preferences. Use homemade ranch seasoning if desired.

Nutrition

Keywords: sheet pan, sausage, roasted vegetables, ranch seasoning, quick dinner, easy recipe, one-pan meal

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