20-Minute Vegetable and Sausage Skillet
A quick one-pan dinner featuring pre-cooked sausage with tender carrots, zucchini, and bell pepper seasoned simply with parsley and sea salt. Ready in just 20 minutes, this hearty skillet meal works perfectly for busy weeknights when you need something satisfying without much fuss. The vegetables maintain a slight bite while the sausage gets nicely browned and crispy around the edges. Serve over rice or enjoy on its own for a complete, protein-packed meal that requires minimal cleanup.
Ingredients
Instructions
- 1
Heat the avocado oil in a large skillet over medium-high heat
- 2
Add the sliced sausage and brown for 2 to 3 minutes, or until sausage begins to get some color and a crispy char
- 3
Add the chopped carrots, zucchini and bell pepper and stir well
- 4
Cover skillet and cook until carrots begin to soften, about 5 minutes
- 5
Remove the cover and stir in the parsley and sea salt
- 6
Continue cooking until vegetables reach desired doneness, about another 5 minutes
- 7
Serve as is or with choice of side dishes
Tips
Cut vegetables into similar-sized pieces for even cooking
Use any pre-cooked sausage variety like chicken apple, Italian, or turkey
Don't skip browning the sausage first - it adds important flavor and texture to the dish
Good to Know
Refrigerate leftovers up to 3 days in sealed container
Can prep vegetables up to 1 day ahead, store covered in refrigerator
Serve hot directly from skillet, pairs well with rice, quinoa, or crusty bread
Common Mistakes
Don't overcrowd the pan or vegetables will steam instead of brown
Avoid overcooking zucchini as it becomes mushy quickly
Substitutions
FAQ
Can I use raw sausage instead of pre-cooked?
Yes, but cook it fully first before adding vegetables. This will add about 5-8 minutes to cooking time and require draining excess fat.
What if I don't have a large skillet?
Use a large saute pan or cook in batches. A crowded pan will cause vegetables to steam rather than properly saute.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat gently in microwave or back in the skillet over medium heat.