I make a version of this for dinner every 2-3 weeks and my family never seems to tire of it, despite its simplicity. The other day, my daughter wandered in as I was prepping dinner, saw we were having this sheet pan dinner, and said, “Yes! I love this dinner!” Win for mom.
You can vary the veggies depending on what you have on hand. This is a great way to use up what’s left in the crisper without feeling like you’re eating total randomness.
These PRECOOKED sausages freeze well and I always have some on hand for quick weeknight dinner solutions. I find mine at Costco and one package comes with three inner sleeves, which means three dinner’s worth. To defrost quickly, simply run the plastic sleeve under warm water for a few minutes and then slice carefully.
Sheet Pan Roasted Sausage & Veggies
4-5 large Yukon gold potatoes, diced (can use yams in place of some or all of the potatoes)
1/2 of a large head cauliflower (or broccoli or Brussels sprouts or some of both)
4 large handfuls baby carrots
1 medium purple onion (or white), cut into large chunks
1/4 cup (maybe more) olive oil
salt
freshly ground pepper
12 oz large PRECOOKED link sausage, sliced (I like True Story Organic Sweet Italian Chicken Sausage)
6 large mushrooms, quartered
Preheat oven to 450° F while you prep the veggies. Scatter potatoes, cauliflower carrots, and onion evenly over two large sheet pans. Drizzle liberally with olive oil and sprinkle with salt and pepper. Toss to coat.
Roast 15 minutes then scrape the pans with a spatula, turning and tossing all veggies.
Add sausage and mushrooms and drizzle more oil over and toss to coat.
Return pans to oven and roast another 10-15 minutes, until sausage is sizzling and heated through.
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