Sheet Pan Succotash
This meal is on a weekly rotation around here! It’s always in the Clean-Plate Club.
What You’ll Need
1 to 1½ lb potatoes, cubed or diced in ¾-1” pieces
1 onion, chopped
1-2 zucchini or squash, cubed
1-2 bell peppers, cored and sliced or cut into chunks
Optional veggies to substitute or add: asparagus, mushrooms, brussels sprouts, eggplant, butternut squash, sweet potato, broccoli, cauliflower
12-20 oz summer sausage or polish sausage, kielbasa, hot dogs, etc., sliced diagonally
How to Make It
Preheat oven to 375 degrees.
Chop all veggies into a uniform size for the most even cooking. Toss all in 1-2Tbsp oil and your favorite seasoning blend to taste.
Line a sheet tray with parchment paper for easy cleanup and toss all the veggies on the tray. You want a single, even layer, so prepare and spread across a second tray if needed.
Roast in the oven for 30 or so minutes, turning once or twice.
While the veggies are roasting, slice up the sausage.
After veggies are pretty soft, add the meat to the pan and return to the oven for another 10-15 minutes to brown up the sausage and finish cooking the veggies.
Serve with your favorite glaze or hot sauce.
