Sheet Pan Sausage and Veggies Recipe

Rating 5.0
| 1
Sheet pan sausage and veggies is a one-pan meal for the family. A medley of fresh vegetables is roasted with succulent sausage for an easy, delicious meal.
Dinner
New American
13
ingredients
8
steps
50
minutes
Chef Denis is a seasoned chef with 43 years of experience working in the culinary world. His past roles include banquet chef, executive sous chef, private chef and even being the owner of a catering business, where he hosted both private events and intimate dinners. For the last 28 years, he's spent his time working as a culinary teacher, sharing his passion and knowledge with his students and aspiring chefs to create outstanding, memorable events.

Ingredients

Servings:
4
1
medium green Italian frying pepper
1
medium red bell pepper
1 cup(s)
sliced onions
2
garlic cloves, chopped
2 tblsp
chopped fresh oregano
4
red potatoes, quartered
2 tblsp
water
salt and pepper, to taste
1 cup(s)
frozen cauliflower florets
2 lb
beef, chicken or pork sausage
1/4 cup(s)
olive oil
2 tblsp
balsamic vinegar
chopped parsley, for garnish

Directions 8 steps | 50 Minutes

Step 1

Preheat oven to 400°F. Wash and dry the Italian frying pepper and red bell pepper. Slice the peppers into ¼ inch strips.

Step 2

Place the sliced peppers, sliced onions, garlic cloves and chopped fresh oregano into a large bowl and set aside.

Step 3

In a microwave-safe bowl, add the quartered red potatoes, two tablespoons of water, salt and pepper. Cover the bowl with plastic wrap and microwave for 3-4 minutes or until tender.

Step 4

Transfer the cooked potatoes, cauliflower florets and sausage to the bowl and toss with the olive oil until evenly coated.

Step 5

Transfer the sausage to a sheet pan and roast for 7 minutes.

Step 6

After 7 minutes, remove the sheet pan from the oven and turn the oven down to 400°F. Transfer the remaining vegetable mixture to the sheet pan and spread to an even layer.

Step 7

Roast the vegetables and sausage for another 12 minutes or until the vegetables begin to turn golden brown.

Step 8

Dress the roasted vegetables and sausage with balsamic vinegar and garnish with chopped parsley. Enjoy!

Nutrition Per Serving
View All
CALORIES
993
FAT
70.5 g
PROTEIN
41.5 g
CARBS
52.2 g

FOOD FOR THOUGHT?

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1 Comments
1 Comments
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Chrystal G.

Chrystal

30 Mar 2022

Love it! I like to cut the sausage into pieces the same size as the potatoes before cooking.

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