Sausage, Pepper & Zucchini Sheet-Pan Dinner

Instructions

1. 1

   Preheat the oven to 425°F (220°C). Line a large baking sheet with foil or parchment for easy cleanup.

2. 2

   In a large bowl, combine sliced sausage, zucchini, bell peppers, and onion (if using). Drizzle with olive oil, then sprinkle smoked paprika, oregano, salt, and pepper. Toss until everything is evenly coated.

3. 3

   Spread the mixture in a single layer on the prepared sheet pan, leaving a little space between pieces so they roast instead of steam.

4. 4

   Roast for 20–25 minutes, tossing once halfway through, until the vegetables are tender and edges are caramelized and the sausage is browned. If you like more char, broil 1–2 minutes at the end — watch closely.

5. 5

   Remove from oven and, if using, whisk Dijon mustard (or vinegar) with lemon juice and a tablespoon of olive oil and drizzle over the pan — this bright finish balances the richness and keeps flavors lively without sugar.

6. 6

   Sprinkle with chopped parsley or basil and serve immediately. Pair with a simple green salad or cauliflower rice for a low-carb plate.

7. 7

   Leftovers: store in an airtight container in the fridge for 3–4 days. Reheat gently in a skillet or oven to keep the vegetables from getting soggy.