All Recipes

Sheet Pan Sausage and Veggies

50 Mins


2 Cups Baby Red Potatoes, diced

3 Cups Green Beans, trimmed and halved

1 Large Head of Broccoli, chopped

1 ½ Cups Bell Peppers, chopped

13 Ounces Smoked Turkey Sausage

6 Tablespoon Olive Oil

¼ Teaspoon Red Pepper Flakes

1 Teaspoon Paprika

½ Teaspoon Garlic Powder

1 Tablespoon Dried Oregano

1 Tablespoon Dried Parsley

Salt and Pepper, to taste

4 Martin's Long Potato Rolls, for serving

Serves: 4


Step 1

Preheat oven to 400° Fahrenheit. Line large sheet pan or two smaller sheet pans with parchment paper. Set aside.

Step 2

Wash and chop unpeeled baby red potatoes into 10-12 small pieces per potato. Trim green beans and cut in half. Chop broccoli into florets. Chop peppers into 1-inch pieces. Cut turkey sausage into four bun-length pieces.

Step 3

Place all veggies and sausage on prepared sheet pan. Pour olive oil and all seasonings on top. Season to taste with salt and pepper.

Step 4

Use your hands to toss and evenly coat all the veggies and sausage with seasonings. Space everything out so there is plenty of space to cook. If veggies are crammed/overlapping, they’ll steam instead of roast.

Step 5

Place sheet pan in oven and bake for 15 minutes.

Step 6

Remove from oven, and flip all the veggies around. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp-tender.

Step 7

If desired, sprinkle freshly grated Parmesan cheese over veggies and sausage as soon as they come out of the oven.

Step 8

Place sausages on Martin’s Long Potato Rolls; top with roasted peppers and garnish with fresh herbs. Serve alongside remaining roasted veggies and prepared rice, if desired.