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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

18 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

Create Shopping List
  • 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..

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Comments 19

  • MarvellousCauliflower649700

    MarvellousCauliflower649700 2 years ago

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

    • SuperAvocado78

      SuperAvocado78 3 years ago

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

      • LongKeyLady

        LongKeyLady 3 months ago

        I use olive oil when I make it.

      • MarvellousCauliflower649700

        MarvellousCauliflower649700 2 years ago

        I used olive oil

    • DreamaBird

      DreamaBird 3 years ago

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

      • Jaydan901

        Jaydan901 3 years ago

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

        • Giovanna

          Giovanna 4 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!

          • STXSharon

            STXSharon 4 years ago

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

            • imaya1232

              imaya1232 4 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 5 years ago

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

                • LongKeyLady

                  LongKeyLady 3 months 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 5 years ago

                This was delicious!! Definitely making it again.

                • Big Daddy

                  Big Daddy 5 years ago

                  That's Slap Yo Momma Good!

                  • LeslieFree

                    LeslieFree 5 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 5 years ago

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

                      • Trish

                        Trish 5 years ago

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

                        • Earthmuffin

                          Earthmuffin 6 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 5 years ago

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

                        • darktowervii3ea7

                          darktowervii3ea7 6 years ago

                          This is delicious and filling.