There’s something incredibly satisfying about a one-pan meal that delivers both comfort and nutrition. This Sausage and Veggies Skillet is exactly that kind of dish – hearty, colorful, and bursting with flavor. When the savory aroma of sizzling sausage mingles with the earthy scent of roasting vegetables, you know dinner is going to be a hit.
Perfect for busy weeknights or lazy weekends, this skillet dinner combines protein-packed sausage with a rainbow of vegetables, all cooked to perfection in a single pan. The beauty lies in its simplicity and how the flavors meld together as everything cooks, creating a meal that’s greater than the sum of its parts.
Why You’ll Love This
- One-pan wonder: Minimal cleanup with maximum flavor – everything cooks in a single skillet
- Customizable: Easily adapt with whatever vegetables you have on hand
- Family-friendly: A crowd-pleaser that even picky eaters tend to enjoy
- Quick prep: Ready in about 45 minutes with just 15 minutes of active work
- Meal-prep champion: Leftovers taste even better the next day
Ingredients
- 2 cups corn kernels, cooked (from 3 ears)
- 1 tablespoon olive oil
- 12 oz cooked sausage, such as cajun, andouille, or smoked sausage
- 1 large red bell pepper, diced
- 1 large zucchini, sliced
- ½ teaspoon chili powder
- Fresh cilantro, chopped
Instructions
- Heat 1 tablespoon olive oil in a cast-iron skillet over medium heat. Slice the cooked sausage into coins and add to the skillet. Cook for 5 minutes on one side, flip, and cook for an additional 3 minutes on the other side. Remove the sausage to a large plate, leaving some oil in the skillet. Reserve extra oil in a heat-proof bowl.
- In the same skillet, add the diced bell pepper and cook for 4 minutes over medium heat. Use some of the reserved oil if needed to prevent sticking. Remove the bell pepper to the large plate with the sausage.
- In the same skillet, add the sliced zucchini and cook for 3 minutes over medium heat. Use some reserved oil if needed to prevent sticking. Slice the corn kernels off the cob while the zucchini cooks.
- Add the cooked sausage, bell pepper, zucchini, and corn kernels back into the skillet. Mix well. Add reserved oil and chili powder. Reheat on low and stir thoroughly. Remove from heat and top with fresh chopped cilantro.
Tips & Variations
- Protein swap: Try chicken sausage for a lighter option, or use sliced smoked sausage for a different flavor profile
- Veggie variations: Mushrooms, broccoli, or cherry tomatoes work wonderfully in this dish
- Make it creamy: Stir in ¼ cup of heavy cream and ¼ cup of grated Parmesan cheese at the end for a richer version
- Spice it up: Add a tablespoon of cajun seasoning for a Southern twist
- Bulk it up: Toss in a can of drained and rinsed white beans for extra protein and fiber
- Time-saver: Use pre-chopped vegetables from the grocery store produce section
Serving Suggestions
This skillet is a complete meal on its own, but it pairs beautifully with simple sides. Serve over steamed rice, quinoa, or with crusty bread to soak up the flavorful juices. For a lower-carb option, try it over cauliflower rice or alongside a simple green salad dressed with lemon and olive oil.
For a special touch, top each serving with a sprinkle of freshly grated Parmesan cheese or a dollop of pesto. A side of garlic bread makes this humble skillet feel like a restaurant-worthy meal.
Notes
- Storage: Leftovers will keep in an airtight container in the refrigerator for up to 3 days
- Reheating: For best results, reheat in a skillet over medium heat rather than microwaving
- Doneness test: Vegetables should be tender-crisp, not mushy
- Prep ahead: Chop all vegetables up to 24 hours in advance and store in the refrigerator
FAQs
Can I use frozen vegetables instead of fresh?
Yes, though the texture won’t be quite the same. If using frozen, add them directly to the skillet without thawing and expect a slightly longer cooking time.
What’s the best type of sausage to use?
Italian sausage (either sweet or hot) works best, but any fully-cooked sausage will work. Choose based on your preferred flavor profile and spice tolerance.
Can I make this ahead for meal prep?
Absolutely! This dish reheats beautifully and some say it tastes even better the next day as the flavors continue to develop.
How can I make this dish lower in carbs?
This dish is naturally low in carbs as written. To reduce carbs further, you can increase the ratio of non-starchy vegetables like bell peppers and decrease higher-carb vegetables like onions.
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