Oh, how I love finding those recipes that just *work*. You know the ones? The ones that feel like a warm hug on a chilly evening, or a miracle when you’re staring into the fridge at 5 PM with absolutely no idea what to make. This Sausage and Veggies Skillet is exactly that for me. It’s the kind of dish that smells absolutely divine while it’s cooking, filling the whole house with the comforting aroma of roasted goodness and savory sausage. Honestly, I think I first stumbled upon a variation of this years ago when I was desperate for something healthy and quick after a long day at work, and it quickly became a staple. It’s so much more satisfying and flavorful than just throwing some sad, plain veggies into a pan, and dare I say, it’s even better than some of those overly complicated sheet pan dinners where everything turns out a little… mushy. This is my secret weapon for busy nights, and I’m so excited to share it with you!
Thank you for reading this post, don't forget to subscribe!What is a sausage and veg skillet?
So, what exactly is this magical Sausage and Veggies Skillet I keep raving about? Think of it as your ultimate one-pan meal, where savory sausage and a colorful medley of your favorite vegetables come together in a glorious, harmonious dance. It’s less of a formal recipe and more of a delicious concept, really. The “skillet” part means it’s all cooked in one trusty pan, which, let’s be honest, is a massive win for cleanup. The “sausage” brings that irresistible savory, slightly spicy kick, while the “veggies” add freshness, color, and a delightful texture that can range from tender-crisp to beautifully caramelized depending on how you cook them. It’s essentially a flavor explosion waiting to happen, all cooked together in one go. It’s the kind of dish that feels hearty and satisfying without being heavy, making it a winner for almost any night of the week.
Why you’ll love this recipe?
There are so many reasons why this Sausage and Veggies Skillet has earned a permanent spot in my recipe rotation, and I just know you’re going to fall in love with it too. First off, the FLAVOR is just out of this world. The sausage, whether you go for Italian, a spicy chorizo, or even a milder chicken sausage, renders its delicious fat which then coats and flavors all the vegetables beautifully. You get that savory, umami goodness that just makes your taste buds sing. And the SIMPLICITY? Oh my goodness, it’s a lifesaver! We’re talking minimal prep, one pan for cooking, and very little fuss. It’s the kind of meal you can whip up even when you’re feeling utterly exhausted. Plus, it’s incredibly COST-EFFECTIVE. You can use whatever vegetables you have on hand, and sausage is generally quite budget-friendly, making this a meal that doesn’t break the bank. What I love most, though, is its VERSATILITY. You can swap out the veggies, change the type of sausage, add a sprinkle of cheese, serve it over rice, or just eat it straight from the pan (no judgment here!). If you’re looking for something similar in its one-pan ease but perhaps a bit lighter, my Sheet Pan Lemon Herb Chicken and Veggies is another fantastic option, but this sausage skillet truly hits that comfort food sweet spot.
How do I make a sausage and veg skillet?
Quick Overview
Making this Sausage and Veggies Skillet is wonderfully straightforward. You’ll simply brown your sausage, add in your chopped vegetables to sauté and roast in the flavorful drippings, and let it all meld together until tender and delicious. The beauty is in its simplicity – no complicated steps, just pure, delicious cooking that results in a complete, satisfying meal right in one pan. It’s the ultimate weeknight warrior, and I promise, it’s way easier than it tastes!
Ingredients
For the sausage and veg: For the sausage and veg: For the sausage and veg: For the sausage and veg
1 tablespoon olive oil (you might not even need this if your sausage is super fatty!)
1 pound (about 450g) Italian sausage (sweet or spicy), casing removed and crumbled, or sliced into rounds if you prefer.
1 medium onion, chopped into bite-sized pieces.
2 bell peppers (any color you love!), seeded and chopped into bite-sized pieces.
1 cup broccoli florets, cut into small, bite-sized pieces.
1 cup cauliflower florets, cut into small, bite-sized pieces.
1 cup chopped zucchini or yellow squash, about ½ inch thick.
2 cloves garlic, minced.
1 teaspoon dried Italian seasoning (or a mix of oregano, thyme, and basil).
½ teaspoon salt, or to taste.
¼ teaspoon black pepper, or to taste.
Optional Garnishes:
Fresh parsley, chopped
Red pepper flakes (if you like extra heat)
Grated Parmesan cheese
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our skillet ready. I like to use a large, oven-safe skillet (cast iron is my absolute favorite for this!) because it distributes heat so evenly. If you don’t have an oven-safe one, don’t worry, any large skillet will work beautifully. Place your skillet over medium-high heat. If your sausage is on the leaner side, add that tablespoon of olive oil. If it’s a fattier Italian sausage, you can usually skip the oil altogether – the sausage will render its own glorious fat!
Step 2: Brown the Sausage
Once the pan is nice and hot, add your crumbled sausage (or sliced rounds). Let it cook, stirring occasionally, for about 5-7 minutes, or until it’s nicely browned and cooked through. If you crumbled it, break it up into smaller pieces as it cooks. Once it’s done, I like to use a slotted spoon to remove the cooked sausage from the pan and set it aside on a plate, leaving all those delicious browned bits and rendered fat in the skillet. Trust me, that’s where all the flavor is hiding!
“New family favorite! This Sausage and Veggies Skillet was so flavorful and ridiculously easy. Crowd-pleaser for sure.”
Step 3: Sauté the Aromatics
Lower the heat to medium. Add your chopped onion and bell peppers to the skillet. Sauté them for about 5-7 minutes, stirring them around in that flavorful sausage drippings, until they start to soften and get a little bit tender. This step really builds the base of flavor for our dish. If the pan seems a little dry, you can add a tiny splash more olive oil or a tablespoon of water.
Step 4: Add the Rest of the Veggies & Garlic
Now, toss in your broccoli florets, cauliflower florets, and chopped zucchini or squash. Give everything a good stir to coat it in the wonderful bits from the bottom of the pan. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are starting to get tender-crisp. Add your minced garlic, Italian seasoning, salt, and pepper. Stir it all together and cook for just another minute until the garlic is fragrant. Be careful not to burn the garlic!
Step 5: Return Sausage and Finish Cooking
Now, bring that cooked sausage back into the skillet with the vegetables. Stir it all together so everything is well combined. Let it cook for another 5-10 minutes, stirring occasionally, allowing all the flavors to meld beautifully. You want the vegetables to be tender but still have a slight bite, and the sausage to be heated through. If you’re using a cast iron skillet and want to finish it in the oven for an even roast, you can pop the whole thing into a preheated 400°F (200°C) oven for about 10-15 minutes at this stage.
Step 6: Taste and Adjust Seasoning
This is a crucial step, my friends! Give everything a good taste. Does it need a pinch more salt? A little more pepper? Maybe a sprinkle of red pepper flakes for some extra heat? Adjust the seasonings to your liking. Remember, the sausage itself can be salty, so taste before you go too heavy on the salt shaker.
Step 7: Serve Hot!
Once everything is perfectly cooked and seasoned, your Sausage and Veggies Skillet is ready to be devoured! Ladle it into bowls, and if you like, garnish with some fresh chopped parsley, a pinch of red pepper flakes, or a generous dusting of grated Parmesan cheese. It’s absolutely delicious served as is, but I’ll give you some more serving ideas below!
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our skillet ready. I like to use a large, oven-safe skillet (cast iron is my absolute favorite for this!) because it distributes heat so evenly. If you don’t have an oven-safe one, don’t worry, any large skillet will work beautifully. Place your skillet over medium-high heat. If your sausage is on the leaner side, add that tablespoon of olive oil. If it’s a fattier Italian sausage, you can usually skip the oil altogether – the sausage will render its own glorious fat!
Step 2: Brown the Sausage
Once the pan is nice and hot, add your crumbled sausage (or sliced rounds). Let it cook, stirring occasionally, for about 5-7 minutes, or until it’s nicely browned and cooked through. If you crumbled it, break it up into smaller pieces as it cooks. Once it’s done, I like to use a slotted spoon to remove the cooked sausage from the pan and set it aside on a plate, leaving all those delicious browned bits and rendered fat in the skillet. Trust me, that’s where all the flavor is hiding!
Step 3: Sauté the Aromatics
Lower the heat to medium. Add your chopped onion and bell peppers to the skillet. Sauté them for about 5-7 minutes, stirring them around in that flavorful sausage drippings, until they start to soften and get a little bit tender. This step really builds the base of flavor for our dish. If the pan seems a little dry, you can add a tiny splash more olive oil or a tablespoon of water.
Step 4: Add the Rest of the Veggies & Garlic
Now, toss in your broccoli florets, cauliflower florets, and chopped zucchini or squash. Give everything a good stir to coat it in the wonderful bits from the bottom of the pan. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are starting to get tender-crisp. Add your minced garlic, Italian seasoning, salt, and pepper. Stir it all together and cook for just another minute until the garlic is fragrant. Be careful not to burn the garlic!
Step 5: Return Sausage and Finish Cooking
Now, bring that cooked sausage back into the skillet with the vegetables. Stir it all together so everything is well combined. Let it cook for another 5-10 minutes, stirring occasionally, allowing all the flavors to meld beautifully. You want the vegetables to be tender but still have a slight bite, and the sausage to be heated through. If you’re using a cast iron skillet and want to finish it in the oven for an even roast, you can pop the whole thing into a preheated 400°F (200°C) oven for about 10-15 minutes at this stage.
“Made the Sausage and Veggies Skillet tonight and wow — perfect weeknight dinner. Will definitely make again!”
Step 6: Taste and Adjust Seasoning
This is a crucial step, my friends! Give everything a good taste. Does it need a pinch more salt? A little more pepper? Maybe a sprinkle of red pepper flakes for some extra heat? Adjust the seasonings to your liking. Remember, the sausage itself can be salty, so taste before you go too heavy on the salt shaker.
Step 7: Serve Hot!
Once everything is perfectly cooked and seasoned, your Sausage and Veggies Skillet is ready to be devoured! Ladle it into bowls, and if you like, garnish with some fresh chopped parsley, a pinch of red pepper flakes, or a generous dusting of grated Parmesan cheese. It’s absolutely delicious served as is, but I’ll give you some more serving ideas below!
What to Serve It With
This Sausage and Veggies Skillet is honestly a meal in itself, but if you’re looking to round it out or serve it for a specific occasion, I’ve got some fantastic ideas! For a hearty BREAKFAST, serve it alongside some scrambled eggs or a perfectly poached egg with a runny yolk – that yolk just acts like a delicious sauce for everything! A side of crusty toast for dipping is also a must. For BRUNCH, it’s a bit more elegant served with a dollop of sour cream or Greek yogurt, perhaps a sprinkle of fresh chives, and a mimosa or a bloody mary. It feels substantial and satisfying without being overly heavy. If you’re looking for a comfort food DESSERT, I know this sounds odd, but hear me out! A small portion of this savory skillet can be surprisingly satisfying after a lighter meal, especially with a glass of dry red wine. For COZY SNACKS, I often just have a small bowl of leftovers cold from the fridge, or quickly reheat a portion. It’s incredibly satisfying and curbs those snack cravings perfectly. My family also loves it spooned over fluffy rice or quinoa for an extra filling meal. Sometimes, I’ll even serve it in a bowl with a dollop of pesto on top for a fun twist!
Top Tips for Perfecting Your Sausage and Veggies Skillet
Over the years, I’ve picked up a few tricks that make this Sausage and Veggies Skillet absolutely perfect every single time. First, for the VEGETABLES, make sure you cut them into roughly uniform sizes. This ensures they cook evenly. If you have some veggies that take longer to cook, like carrots or potatoes (though I haven’t included them here to keep it quick!), you’d want to add them a few minutes before the faster-cooking ones like zucchini. Regarding MIXING ADVICE, don’t overcrowd the pan! If your skillet isn’t large enough, the vegetables will steam instead of sauté and roast, and you won’t get those lovely caramelized edges. If needed, cook in batches and combine them all at the end. For flavor CUSTOMIZATION, don’t be afraid to experiment with different types of sausage! A spicy chorizo adds a wonderful kick, and smoked sausage is also fantastic. When it comes to BAKING TIPS, if you do finish it in the oven, remember that oven temperatures can vary, so keep an eye on it. A good doneness test is when the vegetables are tender-crisp – you don’t want them to be mushy. For GARNISH VARIATIONS, think beyond parsley. A sprinkle of toasted pine nuts or slivered almonds adds a lovely crunch, and a squeeze of lemon juice right at the end can brighten up all the flavors. I once tried adding some cherry tomatoes in the last 5 minutes of cooking, and they burst into this sweet, tangy sauce – so good!
Storing and Reheating Tips
One of the best things about this Sausage and Veggies Skillet is how well it stores and reheats. If you happen to have any leftovers (which is rare in my house!), you can keep them in an airtight container in the REFRIGERATOR for up to 3-4 days. The flavors actually tend to meld even more, so the leftovers can be just as delicious, if not more so! For FREEZER INSTRUCTIONS, I’ll usually let it cool completely and then portion it into freezer-safe containers or bags. It should keep well in the freezer for about 2-3 months. When you’re ready to enjoy it, the best way to reheat is gently on the stovetop over low heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but I find the stovetop retains the texture a bit better. If you froze it, thaw it in the refrigerator overnight before reheating. I wouldn’t recommend keeping this dish at ROOM TEMPERATURE for more than two hours due to the sausage.
Frequently Asked Questions
Final Thoughts
So there you have it – my beloved Sausage and Veggies Skillet! It’s more than just a recipe; it’s a solution to the eternal “what’s for dinner?” dilemma, delivered with incredible flavor and minimal effort. It’s the kind of dish that makes you feel good about what you’re eating, both for its wholesome ingredients and its soul-satisfying taste. I really hope you give this one a try, especially on those nights when you just need something quick, easy, and utterly delicious. If you end up loving it as much as my family and I do, please leave a comment below and let me know how yours turned out! I always love hearing about your kitchen adventures. Happy cooking!
Sausage and Veggies Skillet
Ingredients
Main Ingredients
- 1 pound Italian sausage mild or spicy
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 medium bell pepper any color, chopped
- 1 cup broccoli florets
- 0.5 cup cherry tomatoes halved
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- Remove sausage from casings and crumble into a large skillet over medium-high heat. Cook, breaking up the meat with a spoon, until browned and cooked through, about 5-7 minutes. Drain off excess grease.
- Add olive oil to the skillet with the sausage. Add the chopped onion and bell pepper, and cook until softened, about 5 minutes.
- Stir in the minced garlic and broccoli florets. Cook for another 3-5 minutes, until the broccoli is tender-crisp.
- Add the halved cherry tomatoes, salt, and pepper. Cook for 1-2 minutes, until the tomatoes are slightly softened.
- Serve hot, directly from the skillet.
