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Roasted Vegetable and Sausage Sheet Pan Dinner

Name: Roasted Vegetable and Sausage Sheet Pan Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 paleo-approved sausages (such as chicken apple or pork and herb, approx. 16 ounces total); 2 medium zucchinis, sliced into 1/2-inch thick rounds; 1 large red bell pepper, cut into bite-sized pieces; 1 medium yellow onion, cut into wedges; 8 oz broccoli florets; 2 medium carrots, peeled and sliced diagonally; 3 tablespoons olive oil; 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried); 2 teaspoons fresh thyme leaves (or 1 teaspoon dried); 3 cloves garlic, minced; 1/2 teaspoon smoked paprika; Salt and freshly ground black pepper, to taste; chopped fresh parsley

By PowerProteinPlates Editorial TeamPublished Apr 10, 2026 | Updated Jul 22, 2026

American 45 mins high-proteinmeal-prep-friendlyeasy-recipeshigh-fiberwhole-foods

Roasted Vegetable and Sausage Sheet Pan Dinner with measured ingredients, 45-minute timing, 4-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.

Prep 15 min

Cook 30 min

Total 45 min

Servings 4

Difficulty easy

Cuisine American

Ingredients

Servings 4

4 paleo-approved sausages (such as chicken apple or pork and herb, approx. 16 ounces total)
2 medium zucchinis, sliced into 1/2-inch thick rounds
1 large red bell pepper, cut into bite-sized pieces
1 medium yellow onion, cut into wedges
8 oz broccoli florets
2 medium carrots, peeled and sliced diagonally
3 tablespoons olive oil
2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
3 cloves garlic, minced
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
Optional garnish
chopped fresh parsley

Powerproteinplates Paleo Roasted Vegetable and Sausage Sheet Pan Dinner ingredients image

Instructions

Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it with olive oil.
In a large bowl, combine sliced zucchinis, red bell pepper pieces, onion wedges, broccoli florets, and carrot slices.
Add 2 tablespoons olive oil, rosemary, thyme, minced garlic, smoked paprika, salt, and black pepper to the vegetables. Toss thoroughly to evenly coat.
Arrange the seasoned vegetables in a single layer on the prepared sheet pan.
Place the paleo sausages nestled between the vegetables on the sheet pan, spacing evenly for uniform cooking.
Drizzle the remaining 1 tablespoon olive oil over the sausages to promote crispy browning.
Roast in the preheated oven for 25 to 30 minutes, turning sausages halfway through and tossing vegetables once, until the sausages are fully cooked with a golden exterior and vegetables are tender and caramelized.
Remove from oven and let sausages rest for 5 minutes.
Slice sausages and serve alongside the roasted vegetables. Garnish with chopped fresh parsley if desired.
For meal prep, divide portions into airtight containers and refrigerate up to 4 days. Reheat in oven or microwave before serving.