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Lately, when it comes to meals in our house, whatever we can get on the table the quickest and with the least amount of clean up is a winner in our book. Anything involving my favorite vegetables {zucchini, squash, broccoli, and carrots} is also a winner. When Patrick and I stumbled across several variations of this recipe on Pinterest, we knew that we had to change it up a bit and make it perfect for supper for the two of us.

We are so ready for fresh veggies in our house! There's a raised garden bed in the works in our backyard. The framing is done and we'll be adding soil to it soon enough so we can start planting as soon as this lingering cold weather rolls back out of town. I can only imagine how delicious this dinner would be with homegrown veggies from our garden.

In the meantime, the fresh veggies from the grocery store will work, and this recipe produces a pretty great supper.

Sheet Pan Roasted Sausage + Veggies

1 pkg beef smoked sausage
1 bag of baby carrots
2 medium zucchini
2 medium squash
1 head of broccoli
olive oil
crushed red pepper
garlic powder

1. Slice up sausage and chop the zucchini, squash, and broccoli into bitesized pieces. Toss in a mixing bowl with the carrots.
2. Drizzle olive oil over the sausage and veggies and season to taste with the salt, pepper, crushed red pepper, garlic powder, and oregano.
3. Spread out in a single layer on a tinfoil lined baking sheet.
4. Cook in the oven on 375 for 25 minutes, or until veggies begin to brown.
5. Enjoy!

I served ours with a side of rice. Want to know our favorite way to cook rice these days? Rather than cooking it in just plain water, we throw a beef bouillon cube or two in to give it a little extra flavor.

This meal is super easy to throw together, works with any combination of vegetables, and is always incredibly tasty. We cook two pans of this {one with all beef sausage and one with turkey sausage} and it makes plenty for us to eat for dinner and have for lunch leftover the next day.
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