Low Carb Sheet Tray Italian Sausage and Peppers

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    40 min

  • ready time

    ready time

    50 min

Low Carb Sheet Tray Italian Sausage and Peppers

21 ratings

Sheet tray meals are super quick and easy, but the key to a successful sheet tray dinner is to make sure all the veggies and meat will cook at the same rate. This means altering the size and shapes of the veggies and meat. I like to cut the sausages into thirds and the peppers and zucchini into larger pieces to facilitate cooking.

  • Net Carbs

    8.5 g

  • Fiber

    2.4 g

  • Total Carbs

    11.1 g

  • Protein

    22 g

  • Fats

    45 g

535 cals

Low Carb Sheet Tray Italian Sausage and Peppers

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Sausage Italian Pork Raw

    Sausage Italian Pork Raw

    5 link, 4/lb

  • Zucchini, Raw

    Zucchini, Raw

    1 medium

  • Yellow Squash

    Yellow Squash

    ½ medium

  • Green Bell Pepper

    Green Bell Pepper

    ½ large - 3" diameter x 3 3/4"

  • Red Bell Peppers, Raw

    Red Bell Peppers, Raw

    ½ large - 3" diameter x 3 3/4"

  • Mushrooms, Raw

    Mushrooms, Raw

    4 ounce

  • Avocado Oil

    Avocado Oil

    3 tablespoon

  • Salt, Sea Salt

    Salt, Sea Salt

    1-¼ teaspoon

  • Black Pepper

    Black Pepper

    ½ teaspoon

  • Basil

    Basil

    2 tablespoon, chopped

  • Thyme, Fresh

    Thyme, Fresh

    1 tablespoon, chopped

  • Rosemary, Fresh

    Rosemary, Fresh

    1 tablespoon

Recipe Steps

steps 3

50 min

  • Step 1

    Preheat an oven to 425 F. Cut zucchini and yellow squash in half the long way. Then into half moons about 1” thick. Next cut the bell peppers into 1 ½” squares and slice the mushrooms into ⅓” thick slices.
    Step 1
  • Step 2

    Cut the sausages on a bias into thirds. Then toss all the veggies, sausages, oil and seasonings together in a large bowl.
    Step 2
  • Step 3

    Bake for 35-40 minutes until the veggies are browned and the sausage is browned and cooked through..

Comments 25

  • Love2cookhealthy

    Love2cookhealthy 3 days ago

    Absolutely delicious! Easy and so much flavor !

    • msmac

      msmac 18 days ago

      Absolutely delicious. I added onion but not the mushroom. Lots of minced garlic, too.

      • MarvellousCauliflower649700

        MarvellousCauliflower649700 3 years ago

        Very good! I used plant-based sausage since I am vegetarian. Worked great.

        • SuperAvocado78

          SuperAvocado78 4 years ago

          Is there an alternative oil I could use if I don’t have avocado?

          • msmac

            msmac 18 days ago

            I used olive oil.

          • LongKeyLady

            LongKeyLady a year ago

            I use olive oil when I make it.

          • MarvellousCauliflower649700

            MarvellousCauliflower649700 3 years ago

            I used olive oil

        • DreamaBird

          DreamaBird 4 years ago

          Pretty good! I made it in my cast iron skillet instead of baking. It took about 20 minutes.

          • msmac

            msmac 18 days ago

            So did I. I forgot to say that in my review!

        • Jaydan901

          Jaydan901 4 years ago

          Amazing! So easy and delicious!! I used Roma sausages

          • Giovanna

            Giovanna 5 years ago

            All the Italian sausage I looked at was anywhere from 3-6 carbs per link. What brand do you use? If 4 servings calls for 10 links then it's more than one link per serving. Just want to make sure I calculate right. Thanks!

            • msmac

              msmac 18 days ago

              I used Jenny-O...turkey sausage.

          • STXSharon

            STXSharon 5 years ago

            What an aroma .. flavor .. loved it. Used spicy italian sausage and more rosemary (from our bush). A definite redo

            • imaya1232

              imaya1232 5 years ago

              Is this good to freeze and use at a later time? Looking to meal prep and not sure I will want to eat every day.

              • Egpacheco

                Egpacheco 6 years ago

                What sausage brand do you use? Does it matter? Sorry im new

                • msmac

                  msmac 18 days ago

                  I don't think it really matters, but I used Jenny-O, sweet turkey sausage.

                • LongKeyLady

                  LongKeyLady a year ago

                  My preference is Publix supermarket brand, either hot or mild depending on how much heat you want. I’ve also made it with the Publix brand Italian chicken sausage. Either way it’s delicious. I also use olive oil, rather then avocado oil.

              • Shé

                Shé 6 years ago

                This was delicious!! Definitely making it again.

                • Big Daddy

                  Big Daddy 6 years ago

                  That's Slap Yo Momma Good!

                  • LeslieFree

                    LeslieFree 6 years ago

                    Delicious flavors with all those fresh vegetables. I’ve made this recipe several times and have mixed it up with brussel sprouts, fennel, kalamata olives, bok choy, etc. Depending on density of vegetables, I cook raw sausage, brussel sprouts, broccoli for 20-30 minutes then add zucchini, peppers for another 20-30. Top with olives, mozzarella, parmesan, etc. Last night I used already cooked chicken sausage and added it with the second batch. This is a really, really good and versatile meal.!

                    • mebp1057

                      mebp1057 6 years ago

                      Making this for the second time! Very tasty and more importantly, very EASY!!!

                      • Trish

                        Trish 6 years ago

                        Bursting with flavor! Will definitely be a regular on my menu.

                        • Earthmuffin

                          Earthmuffin 7 years ago

                          This was delicious. I cut pieces a little smaller so it wouldn’t take quite as long to bake. I would cut back on salt next time. It was plenty salty from the sausage.

                          • Rayman

                            Rayman 6 years ago

                            I agree, it's excellent, but a little salty. No salt during cooking next time. Thanks for the great recipe.

                        • darktowervii3ea7

                          darktowervii3ea7 7 years ago

                          This is delicious and filling.