Halal Sausage and Veggies (Print Version)

One-pan dish featuring halal sausage and a variety of roasted vegetables, simple and flavorful.

# What You Need:

→ Proteins

01 - 4 halal sausages (chicken, beef, or turkey), sliced into 1-inch pieces

→ Vegetables

02 - 2 bell peppers (any color), cut into 1-inch chunks
03 - 1 large red onion, cut into wedges
04 - 2 medium zucchinis, sliced into ½-inch rounds
05 - 1 cup cherry tomatoes, halved
06 - 2 medium carrots, peeled and sliced

→ Seasonings

07 - 3 tablespoons olive oil
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon dried Italian herbs (or oregano/basil mix)
10 - ½ teaspoon garlic powder
11 - ½ teaspoon ground black pepper
12 - 1 teaspoon sea salt

→ Optional

13 - ¼ teaspoon chili flakes (for heat)
14 - Fresh parsley, chopped, for garnish

# How to Make It:

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper or foil.
02 - In a large bowl, mix the sliced sausages, bell peppers, onion, zucchinis, cherry tomatoes, and carrots.
03 - Drizzle olive oil over the mixture and sprinkle smoked paprika, Italian herbs, garlic powder, black pepper, salt, and chili flakes if using. Toss until evenly coated.
04 - Spread the seasoned mixture in a single layer on the prepared baking sheet.
05 - Roast in the oven for 25 minutes, stirring halfway through, until vegetables are tender and sausages are browned.
06 - Remove from oven, garnish with fresh parsley, and serve hot.

# Expert Hints:

01 -
  • One sheet pan means minimal cleanup, which feels like a miracle after a long day.
  • The veggies get jammy and sweet while the sausage develops this gorgeous caramelized crust.
  • It's flexible enough to work with whatever vegetables are lingering in your fridge.
02 -
  • Don't skip the halfway stir—I learned this the hard way when I assumed convection would handle it evenly and ended up with some vegetables crispy and others still raw.
  • The sausages should already be cooked, so you're really just warming them through and letting them pick up color; this means you can't overcook them into dryness.
03 -
  • Use fully cooked halal sausage because it saves you time and means you're just developing color, not actually cooking the meat through.
  • Toss everything while it's still warm from the oven if you're making it ahead; it helps the flavors continue melding as it cools.

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