Easy Sheet Pan Sausage Bake Recipe
This super simple sheet pan bake is packed with squash and sausages for a perfect love carb dinner!
Servings: 4 servings
Cost: $5
Ingredients
- ½ cup olive oil
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon chili flakes
- 1 teaspoon sea salt
- 3 cups potatoes about 4 medium potatoes, peeled and cut into bite size pieces
- 3 cups zucchini squash about 2 medium size zucchini, quartered and cut into large bite size pieces
- 19 oz 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 more 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: 709kcal | Carbohydrates: 8g | Protein: 20g | Fat: 67g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 40g | Cholesterol: 100mg | Sodium: 1738mg | Potassium: 744mg | Fiber: 1g | Sugar: 2g | Vitamin A: 353IU | Vitamin C: 17mg | Calcium: 69mg | Iron: 2mg
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