Save A vibrant, crowd-pleasing tray bake featuring hearty sausages or tofu with a medley of colorful roasted vegetables. Minimal prep and maximum flavor make this a perfect weeknight dinner on a budget.
The first time I made this sheet-pan dinner was when I needed a simple meal after a busy day. It quickly became a favorite because everyone can pick their preferred protein, and the leftovers taste even better.
Ingredients
- Chicken sausages (or vegan sausages/tofu): 4 pieces, about 400 g, sliced into 1-inch pieces
- Red bell peppers: 2 medium, cut into chunks
- Red onion: 1 large, cut into wedges
- Zucchinis: 2 medium, sliced
- Carrots: 2 medium, sliced
- Cherry tomatoes: 200 g, whole
- Olive oil: 3 tbsp
- Dried oregano: 1 tsp
- Smoked paprika: 1 tsp
- Garlic powder: 1/2 tsp
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Fresh parsley (optional): Chopped, for garnish
- Lemon wedges (optional): For serving
Instructions
- Preheat Oven:
- Preheat the oven to 220°C (425°F). Line a large sheet pan with parchment paper.
- Combine Ingredients:
- In a large bowl, combine the sausages or tofu and all chopped vegetables.
- Season:
- Drizzle with olive oil, then sprinkle oregano, smoked paprika, garlic powder, salt, and pepper. Toss until evenly coated.
- Arrange on Pan:
- Spread the mixture evenly over the prepared sheet pan in a single layer.
- Roast:
- Roast in the oven for 25–30 minutes, stirring halfway, until vegetables are tender and sausage or tofu is cooked through.
- Garnish:
- Top with fresh parsley and serve with lemon wedges, if desired.
Save This tray bake is always the star at family weeknight dinners. The colorful vegetables spark great conversation about everyone's favorites, and even picky eaters ask for seconds.
Required Tools
You'll need a large sheet pan, mixing bowl, knife, cutting board, and optional parchment paper for easy cleanup.
Allergen Information
If using tofu or plant-based sausage, the dish contains soy and possibly gluten. Always verify product labels for allergens such as mustard or celery.
Nutritional Information (per serving)
Calories: 340 , Total Fat: 20 g , Carbohydrates: 22 g , Protein: 16 g
Save Enjoy this colorful, easy sheet-pan dinner any night of the week. Clean up is a breeze, and leftovers make a perfect next-day lunch.
Recipe FAQ
- → Can I substitute the sausages with plant-based options?
Yes, firm tofu or vegan sausages work well as plant-based alternatives, maintaining texture and flavor when roasted with the vegetables.
- → What vegetables can I add or swap in this dish?
Seasonal veggies like broccoli, sweet potatoes, or mushrooms can be used to customize the medley according to preference and availability.
- → How do I ensure even cooking of vegetables and protein?
Cut all vegetables into uniform pieces and toss them well with oil and seasonings to promote even roasting. Stirring halfway through also helps.
- → Can this be prepared ahead of time?
Yes, chopping vegetables and slicing protein in advance can save time. Keep them refrigerated and assemble just before roasting for best results.
- → What sides complement this sheet-pan dish?
Crusty bread, rice, or quinoa are excellent accompaniments that round out the meal with additional texture and flavor.
- → Is this dish suitable for gluten-free diets?
Yes, using gluten-free sausages or tofu ensures the dish remains gluten-free, catering to dietary needs.