One Pan Jalapeno Sausage & Veggies

So you want to be a pretend chef? Do you really have time to peel, chop, slice, dice, measure, season, fry, bake, boil, broil and all of that? And you plan on doing this when?  How? You have to go to work, get the kid off to school, the baby off to daycare, then help with homework in the evenings, attend practices (while in season), tend to the hubby, tend to the baby, tend to the pet, so when exactly can you fit in this fantasy of cooking?


Yup, those were all of the questions that I had asked myself after declaring that my household will stop eating out. I told everyone that Mommy was going to start cooking more so that we could eat out less.  Of course they didn’t care either way just as long as they ate, but I on the other hand started to regret that decision.  And so to calm the anxiety I had caused myself, I went to the wonderful world of Pinterest.  Yup, if you are someone who gets “brain blocks” on a regular and can never think of anything or generate an idea, Pinterest is the place to go.

So I created a folder on Pinterest called “Quick Meals”. I did this so that I could stay true to my decision of cooking at home. I had to encourage myself by labeling the recipes “quick” so that I wouldn’t run for the hills when the thought of cooking in the evenings popped in my head.  I began searching for different meals and started adding them to my folder.  One particular recipe that I came across was from Chelsea’s Messy Apron.  It looked simple, quick and tasty so I gave it a try.  And I must say, it was just what I had hoped it would be---simple, quick and tasty.  Of course I made a few adjustments to satisfy the likes of my family, but did follow a majority of the recipe.

So here you are, my adaptation of the “One Pan Italian Sausage and Veggies” recipe:


One Pan Jalapeno Sausage and Veggies

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Servings: 6


  • 2 large carrots (peeled and cut into thin coins)

  • 4 baby red potatoes (washed and cut into bite sized pieces)

  • 1 small-medium zucchini (Cut in ½ and then slice into coins)

  • 1 red bell pepper (remove seeds and stem and slice into medium sized pieces)

  • 1 green bell pepper (remove seeds and stem, slice into medium sized pieces)

  • 16 oz Jalapeno Sausage (sliced into thick coins)


  • ½ tablespoon of each: dried basil, dried oregano, dried parsley & garlic powder

  • ½ teaspoon of each: onion powder, dried thyme

  • 1/8 teaspoon red pepper flakes

  • 4 ½ tablespoons olive oil

  • Optional: Salt and Pepper to taste (about 1/8 teaspoon pepper and ½ or 1/8 teaspoon salt depending on your liking)

  • Optional: Freshly grated parmesan cheese and freshly grated parsley for topping


  1. Preheat oven to 400 degrees F. Line a large sheet pan with foil or parchment paper (it makes the clean up afterwards easier) or spray the pan with your preferred cooking oil spray.

  2. Chop and prep the veggies, sausage and place them in a large mixing bowl.

  3. Combine the olive oil with the seasonings in a small mixing bowl.

  4. Pour the olive oil mixture on top of the veggies and sausage, mix well.

  5. Place sausage and veggies on to sheet pan and place in the heated oven for 30 minutes or until veggies are crisp tender (stir occasionally throughout the cooking time)

  6. Remove from oven and sprinkle with parmesan cheese and parsley

  7. Serve over rice or eat as is

  8. ENJOY!!!

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© 2020 by The Blend with Dr. C'Coop