Easy Sheet Pan Sausage Bake Recipe
Servings: 4 servings
Calories: 431kcal
Ingredients
- ½ cup of olive oil + more for drizzling
- 1 teaspoon of dried basil
- 1 teaspoon of garlic powder
- 1 teaspoon of dried oregano
- 1 teaspoon of dried rosemary
- 1 teaspoon of chili flakes
- 1 teaspoon of salt
- 3 heaping cups of Idaho potatoes about 4 medium potatoes, peeled and cut into bite size pieces
- 3 cups of zucchini squash about 2 medium size zucchini, quartered and cut into large bite size pieces
- 1 19-oz package of bratwurst sausage
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a 12x16 inch baking pan with parchment paper and set aside.
- Mix the olive oil, basil, garlic powder, oregano, rosemary, chili flakes and salt together in a small bowl.
- Add the potatoes to a large bowl and pour half of the olive oil mix over top and stir to combine.
- Add the potatoes to the prepared baking pan and spread them out in an even layer.
- Bake the potatoes for 15 minutes.
- Add the squash to the bowl and pour the remaining olive oil blend on top and toss to combine.
- Once ready, add the squash to the pan and mix it in with the potatoes then add the sausage to the pan.
- Drizzle a bit of olive oil on top of the sausages then bake for 20-25 more minutes or until the sausages have cooked through. Flip the sausages over and toss the veggies around half-way through to ensure even baking.
- Serve with freshly chopped parsley for garnish if desired.
Notes
This sausage bake can be stored in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 1g | Calories: 431kcal | Carbohydrates: 15g | Protein: 8g | Fat: 39g | Saturated Fat: 8g | Polyunsaturated Fat: 29g | Cholesterol: 26mg | Sodium: 860mg | Fiber: 3g | Sugar: 3g