Sheet Pan Sausage And Veggies Recipe
The aroma of a meal can transport you. It nudges your memory, invokes nostalgia, and draws you into a warm, inviting space. One dish that carries this magic in a convenient package is Sheet Pan Sausage and Veggies.
Equipment
- Oven
Ingredients
- – 1 ½ cups chopped bell peppers 2 large or 6-7 mini sweet bell peppers
- – 13 ounces smoked sausage
- – 2 cups diced baby red potatoes
- – 3 cups green beans trimmed and halved
- – 1 large head of broccoli about 2 cups
- – 6 tablespoons extra virgin olive oil
- – ¼ teaspoon crushed red pepper flakes
- – 1 teaspoon smoked paprika
- – ½ teaspoon garlic granules
- – 1 tablespoon dried oregano
- – 1 tablespoon dried basil
- – Salt and freshly cracked black pepper
- – 1 tablespoon balsamic vinegar
- – Cooked quinoa or rice for serving
Instructions
- Creating Sheet Pan Sausage and Veggies is straightforward. Let me break it down into simple steps that even your busy schedule can accommodate.
Step 1: Prepare Your Ingredients
- Start by washing and chopping your vegetables. Dice the bell peppers, trim the green beans, and cut the baby potatoes in quarters. This chopping process will take some time, but trust me, the payoff is worth it!
Step 2: Preheat Your Oven
- Preheat your oven to 425 degrees Fahrenheit. A hot oven is crucial for getting that nice caramelization on your veggies and sausage.
Step 3: Assemble the Ingredients
- On a large baking sheet, arrange the chopped veggies and sausage in a single layer. Spread them evenly so each piece gets that glorious roasted finish.
Step 4: Add Oil and Seasonings
- In a small bowl, mix the olive oil, crushed red pepper flakes, smoked paprika, garlic granules, oregano, basil, salt, and pepper. Drizzle this mixture over your ingredients on the baking sheet. Toss everything around with your hands or a spatula to ensure the flavors coat every nook and cranny.
Step 5: Roast in the Oven
- Place the baking sheet in the preheated oven. Roast everything for about 25-30 minutes. Halfway through, give it a good stir to ensure even cooking. The sausages should be slightly browned, and the veggies should be tender and golden.
Step 6: Finish with Balsamic Vinegar
- Once out of the oven, drizzle the balsamic vinegar over everything for that final touch of acidity and flavor. Mix it all again for an even distribution.
Step 7: Serve It Up!
- Serve hot, alongside cooked quinoa or rice if desired. Enjoy it with some bread or a fresh salad!
Notes
Here are a few tips that can elevate your dish even further:
– Use High-Quality Sausage: The flavor of your sausage can significantly enhance the dish. Look for high-quality, flavorful sausage without fillers.
– Don’t Crowd the Pan: ensure there’s enough space for air to circulate. Crowding may lead to steaming rather than roasting, impacting the texture.
– Experiment with Spices: If you like a bit of heat, add more red pepper flakes. For a smoky flavor, consider adding smoked salt.
– Roast in Batches: If you have a lot of ingredients, don’t hesitate to roast them in batches. This helps maintain optimal roasting conditions.
– Mix and Match Veggies: Don’t hesitate to play with seasonal veggies. Brussels sprouts, carrots, or even sweet potatoes work wonders for added variety.
Nutrition
Serving: 557gCalories: 685kcalCarbohydrates: 78gProtein: 31gFat: 31gCholesterol: 7mgSodium: 1032mgFiber: 13gSugar: 5g
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