Hippy Sheet Pan Sausage & Veggies

This is one of those super easy, throw-it-on-a-pan-and-walk-away dinners that saves the day on busy weeknights. It comes together in under 10 minutes, then the oven does the rest.

Look at all of those colors with the sausage and veggies spread evenly on the baking sheet.

Loaded with colorful veggies, savory sausage, and bold flavor from Hippy All-Purpose Seasoning, it’s a simple one-pan meal that’s as good for meal prep as it is for dinner.

The best part? It’s incredibly customizable — swap the sausage for chicken or steak and toss in whatever veggies you have on hand (think cauliflower, mushrooms, asparagus, potatoes…anything works!).

Minimal cleanup, maximum flavor, perfectly Hippy Crap, and exactly the kind of no-fuss meal

you’ll keep coming back to.

INGREDIENTS

• 5 sausage links (or 1–2 sausage rings), sliced into rounds

• 1 purple onion, sliced and halved

• 1–3 bell peppers (green, yellow, red), sliced

• 1 zucchini, sliced into rounds

• 1 yellow squash, sliced into rounds

• 2 cups raw broccoli florets

• ¼ cup extra virgin olive oil (EVOO)

• 2 Tbsp Hippy All-Purpose Seasoning

• 2 garlic cloves, minced

• ½ cup shredded parmesan or cheese of choice (optional)

This variation includes broccoli florets, cubed sweet potatoes, purple onion, yellow and green peppers, yellow squash, zucchini, and mushrooms with an elote sausage (yum!).

DIRECTIONS

1. Preheat oven to 425°F. Line a large baking sheet with parchment paper (optional).

2. Spread the sausage rounds and all the veggies evenly on the sheet pan.

3. Drizzle with olive oil, sprinkle with Hippy All-Purpose Seasoning and minced garlic. Toss everything well to coat (you can also mix the oil and seasonings in a small bowl first).

4. If using cheese, sprinkle it evenly over the top.

5. Roast for 25–30 minutes, stirring halfway through, until the sausage is browned and the veggies are tender and slightly caramelized. If using potatoes, may need a few more minutes for them to become soft and cooked through.

Tips

• Double the batch for easy lunches throughout the week.

• Don’t overcrowd the pan: Use two pans if needed so everything roasts instead of steams.

• Cut evenly: Keep veggies similar in size so they cook at the same rate.

• Want crispier edges? Broil for the last 2–3 minutes.