Easy Baked Summer Veggies And Sausage Recipes

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ROASTED SAUSAGE AND VEGETABLES SHEET PAN DINNER



Roasted Sausage and Vegetables Sheet Pan Dinner image

This is a colorful, exciting, sheet pan sausage and vegetable dish that everyone will love. Try a mix of sausages: Italian, chorizo, Merguez, andouille, parsley, and Pecorino all work well here. Cook the sausages this way and they will come out perfect every time.

Provided by Ladytia86

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h25m

Yield 6

Number Of Ingredients 10

6 tablespoons extra-virgin olive oil, divided
6 links pork sausage (such as Isernio's®)
2 large baking potatoes, peeled and cut into 1/4-inch thick half-rounds
1 large onion, thinly sliced
1 yellow bell pepper, seeded and cut into 1/4-inch strips
1 orange bell pepper, seeded and cut into 1/4-inch strips
1 red bell pepper, seeded and cut into 1/4-inch strips
1 medium zucchini, sliced 1/4-inch thick
2 tablespoons chopped fresh oregano
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat 1 tablespoon oil over medium heat in a large skillet. Cook sausage in the hot oil until lightly browned, about 2 minutes per side. Set aside.
  • Place potatoes, onion, bell peppers, zucchini, and oregano in a large bowl. Drizzle generously with remaining 5 tablespoons oil and season well with salt and pepper. Mix well. Place browned sausages and vegetable mixture on a large rimmed baking sheet or roasting pan, uncovered.
  • Bake in the preheated oven, stirring occasionally, until vegetables are tender and browned, about 50 minutes. Season with additional salt and pepper.

Nutrition Facts : Calories 290.1 calories, Carbohydrate 26.3 g, Cholesterol 18.8 mg, Fat 17.7 g, Fiber 3.9 g, Protein 7.2 g, SaturatedFat 3 g, Sodium 141.8 mg, Sugar 3.4 g

OVEN BAKED SAUSAGES WITH POTATOES, VEGETABLE AND GRAVY!



Oven Baked Sausages with Potatoes, Vegetable AND Gravy! image

Recipe VIDEO above. Cooking sausages in the oven with vegetables and gravy is a terrific quick dinner idea that takes mere minutes to assemble! The sausages get nicely browned, the vegetables tender, and a flavour packed gravy. Kind of like making a stew!

Provided by Nagi | RecipeTin Eats

Categories     Dinner

Time 1h

Number Of Ingredients 14

700g / 1.4 lb baby potatoes (, halved)
3 carrots (, peeled and cut into 2"/5cm pieces)
2 red onions (, each cut into 8 wedges)
2 garlic cloves, minced
2 tbsp olive oil
2 tsp dried thyme
1 tsp dried oregano
Salt and pepper
8 - 10 sausages (500-700g / 1-1.4lb) ((Note 2))
Oil spray ((optional))
2 tbsp / 30g melted butter, unsalted
2 1/2 tbsp flour ((plain / all purpose))
2 cups / 500 ml beef broth (or chicken) ( (Note 3))
Fresh thyme (, for garnish (optional))

Steps:

  • Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).
  • Place Vegetable ingredients in a large bowl. Toss well to coat.
  • Add sausages and toss briefly.
  • Transfer into roasting pan. Pan should be of a size so the vegetables are stacked about 2 deep - see photos and video. Rearrange sausages so they are on top.

Nutrition Facts : ServingSize 522 g, Calories 649 kcal, Carbohydrate 32 g, Protein 26 g, Fat 46 g, SaturatedFat 15 g, Cholesterol 106 mg, Sodium 1074 mg, Fiber 6 g, Sugar 4 g

ONE PAN OVEN ROASTED SAUSAGE AND VEGETABLES



One Pan Oven Roasted Sausage and Vegetables image

Quick and easy oven roasted sausage and vegetables recipe, made with simple ingredients in one sheet pan. This 30 minute meal is loaded with Italian flavors.

Provided by Abeer

Categories     Main Course

Time 35m

Number Of Ingredients 20

1 Potato (Large, Cut into small 1 inch pieces)
1 cup Squash (Sliced into circles)
1 cup Zucchini (Sliced into circles)
1/2 cup Carrots (Sliced into circles)
1/2 cup Onion (Cut into 2 inch pieces)
1/2 cup Peppers (Red, green or yellow)
1/2 cup Cauliflower (Cut into small florets)
5 Sausages (Sliced into thick circles. )
5 tbsp Olive oil
Salt (To taste)
Pepper (To taste)
1 tsp Paprika
1 tsp Garlic powder
1/2 tsp Ginger powder
1 tbsp Oregano (Dried)
1 tbsp Parsley (Dried)
1 tsp Thyme
1 tsp Basil (Dried)
1/4 tsp Red chili flakes (Optional)
1-2 tbsp Parmesan cheese (For topping)

Steps:

  • Line a sheet pan with foil paper. (Dimensions: 17 x11).
  • Place the potatoes, squash, zucchini, carrots, onions, peppers, cauliflower sausage on the sheet pan.
  • Drizzle olive oil all over the vegetables and sausages.
  • Sprinkle salt, pepper, paprika, garlic powder, ginger powder, oregano, parsley, thyme, basil, red chili flakes.
  • Toss everything together until everything is evenly coated.
  • Bake at 400 degrees for 20-25 minutes, making sure tossing the vegetables around halfway through for even cooking.
  • Cook until vegetables are tender and sausage has browned.
  • Remove from oven, sprinkle some parmesan cheese and serve immediately!

Nutrition Facts : Calories 421 kcal, Carbohydrate 18 g, Protein 19 g, Fat 30 g, SaturatedFat 9 g, Cholesterol 77 mg, Sodium 876 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

SHEET PAN SAUSAGE AND SUMMER VEGETABLES



Sheet Pan Sausage and Summer Vegetables image

Provided by My Homemade Roots

Time 1h

Number Of Ingredients 12

12 ounces baby potatoes, halved
1 sweet yellow or red onion, thickly sliced
6 whole, peeled garlic cloves (if you aren't a fan of whole roasted garlic cloves, you can omit entirely or add garlic powder in with your seasonings)
3 tablespoons olive oil or avocado oil, divided
1 medium zucchini, thickly sliced into round or half-moon shape
1 yellow squash, thickly sliced into round or half-moon shape
2 bell peppers, any color, thickly sliced
8 ounces fresh green beans
2 teaspoons mixed dried herbs (like thyme, oregano, basil, rosemary, sage, dill, or Italian seasoning)
½ teaspoon (smoked, sweet, or hot)
11-12 ounces fully-cooked sausage rope or links, sliced into ¼" slices
Salt and ground black pepper

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Add the potatoes, onion slices, and garlic cloves to the baking sheet. Toss with 1 ½ tablespoons of oil. Sprinkle with a big pinch of salt and toss to combine. Roast for 10 minutes.
  • Remove sheet pan from the oven. Add zucchini, squash, bell peppers, and green beans to the potatoes. Add dried herbs, paprika, remaining 1 ½ tablespoons of oil, plus a generous pinch of salt and pepper. Toss to combine, then lay sausage slices over the top of vegetables. Roast for 25-30 minutes, or until vegetables are cooked through and have turned lightly golden brown at the edges.
  • Serve immediately. Serve with a little fresh grated Parmesan (optional).

EASY BAKED SUMMER VEGGIES AND SAUSAGE



Easy Baked Summer Veggies and Sausage image

Very simple to throw together, only one dish! Uses veggies in season now (early summer.) Serves 2-4 but could easily be doubled.

Provided by Tiffany27

Categories     One Dish Meal

Time 1h15m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 yellow squash, cleaned and sliced into rounds
8 baby potatoes, quartered
2 cups hot Italian sausage, sliced into rounds
2 cups broccoli, florets and stalk, chopped
1/4 cup olive oil
3 tablespoons fresh basil, chopped
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper
1/4 cup shredded parmesan cheese

Steps:

  • Preheat oven to 375 degrees.
  • Toss all ingredients together, except parmesan cheese, to evenly coat with olive oil.
  • Cover and place in oven for 45 minutes.
  • Remove cover, stir, sprinkle with parmesan cheese and continue to bake for an additional 15 minutes.

ROASTED SUMMER VEGETABLES



Roasted Summer Vegetables image

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

2 medium zucchinis
1 red bell pepper, preferably Holland
1 yellow or orange bell pepper, preferably Holland
1 fennel bulb
1 small red onion
2 tablespoons good olive oil
1 tablespoon minced garlic (3 cloves)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 sprigs fresh thyme

Steps:

  • Preheat the oven to 375 degrees F.
  • Trim the ends of the zucchinis and cut them diagonally in 3/4-inch-thick slices. (The slices will seem large, but they¿ll shrink while they cook.) Cut the peppers lengthwise in 1 1/2-inch-wide slices, discarding the core. Trim off the fennel stalks and cut the bulb through the core in 1-inch wedges. (Cutting through the core keeps the pieces intact.) Peel the onion and slice it in 1/4-inch-thick rounds, leaving the slices intact.
  • Place the vegetables in groups on a sheet pan. Drizzle with the olive oil, add the garlic, and toss gently to be sure the vegetables are lightly coated with oil. Spread the vegetables in one layer on 2 sheet pans. (If they¿re crowded, they¿ll steam rather than roast.) Sprinkle with the salt and pepper and place the thyme sprigs on top. Roast for 15 minutes. Turn each piece and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender. Sprinkle with extra salt and serve hot or at room temperature.
  • Note: This recipe was doubled for this episode.

ONE-PAN SAUSAGE AND VEGGIE BAKE



One-Pan Sausage and Veggie Bake image

Let your oven do the work with this one-pan meal! The veggies cook first, then they are topped with sausage and roasted until everything is tender and the top crispy.

Provided by Jason Elrod

Categories     Everyday Cooking

Time 55m

Yield 2

Number Of Ingredients 7

1 sweet potato, peeled and diced
1 carrot, peeled and diced
½ onion, sliced
4 cloves garlic, unpeeled
2 tablespoons olive oil
2 links kielbasa sausage
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine sweet potato, carrot, onion, and garlic in a medium roasting pan. Drizzle with oil, salt, and pepper; toss to coat.
  • Roast in the preheated oven until vegetables begin to soften, about 20 minutes. Poke sausage links with a fork and place on top of vegetables. Roast until sausages are no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
  • Top with the garlic cloves, squeezed hot out of their skins on each serving.

Nutrition Facts : Calories 813.2 calories, Carbohydrate 44.1 g, Cholesterol 112.2 mg, Fat 60.1 g, Fiber 6.4 g, Protein 24.4 g, SaturatedFat 17.6 g, Sodium 1720.8 mg, Sugar 12.8 g

HEARTY VEGETABLE AND SAUSAGE BAKE



Hearty Vegetable and Sausage Bake image

I was wanting a comfort food without spending a lot of time preparing it, and this is what I came up with. Please feel free to change the amounts of spices and seasonings to suit your own tastes. If your potatoes are too large cut them into quarters. Submitted to "ZAAR" on October 17th,2207

Provided by Chef shapeweaver

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb new potato, washed and cut in half
1 medium sweet onion, sliced into medium thick rings
1 lb smoked sausage, cut into bite sized pieces
1/2 lb baby carrots or 2 large carrots, cut into medium bite size pieces
1 teaspoon salt
1/2-1 teaspoon pepper
3 teaspoons melted margarine
1 teaspoon garlic powder
1 1/2 teaspoons dried thyme

Steps:

  • Preheat oven to 400ºF and spray a 9x13-inch baking pan with cooking spray.
  • Combine all ingredients except smoked sausage in a large zipper type plastic bag,mixing well.
  • Place ingredients from bag into prepared pan,bake uncovered for 30 minutes.
  • Add sausage to vegetables mixing well (if desired at this point feel free to add more seasonings).
  • Bake for 20 minutes or until potatoes are tender and golden browned.

GRILLED SAUSAGES WITH SUMMER VEGETABLES



Grilled Sausages with Summer Vegetables image

After 30 years of camping, we've come up with an arsenal of surefire recipes. Our grilled sausage with veggies would be a superstar at a potluck. -Nancy Daugherty, Cortland, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 11

3/4 cup peach preserves
1/2 cup reduced-sodium soy sauce
3 tablespoons minced fresh gingerroot
3 tablespoons water
3 garlic cloves, minced
Dash hot pepper sauce, optional
4 medium sweet red peppers
1 medium eggplant
3 small zucchini
2 small yellow summer squash
12 hot Italian pork or turkey sausage links (4 ounces each)

Steps:

  • Place the first 5 ingredients in a blender; if desired, add pepper sauce. Cover and process until blended., Cut peppers lengthwise in half; remove seeds. Cut eggplant lengthwise into 1/2-in.-thick slices. Cut zucchini and yellow squash lengthwise into quarters. Place all vegetables in a large bowl; drizzle with 1/2 cup of the sauce and toss to coat., Place vegetables on a greased grill rack. Grill, covered, over medium heat 8-10 minutes or until tender and lightly charred, turning once. Cool slightly. Reduce grill temperature to medium-low heat., Cut vegetables into bite-sized pieces. Toss with additional 1/4 cup sauce; keep warm., Grill sausages, covered, over medium-low heat 15-20 minutes or until a thermometer reads 160° for pork sausages (165° for turkey sausages), turning occasionally. Remove sausages from grill; toss with remaining sauce. Serve with vegetables.

Nutrition Facts : Calories 362 calories, Fat 22g fat (9g saturated fat), Cholesterol 60mg cholesterol, Sodium 1099mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 3g fiber), Protein 17g protein.

SHEET-PAN ROASTED SUMMER VEGETABLES



Sheet-Pan Roasted Summer Vegetables image

This side dish is summer on a sheet pan! Fresh veggies like peppers, squash and tomatoes are roasted, then topped with toasted bread crumbs mixed with lemon zest and garlic for a flavorful crunch. A basil garnish adds a burst of freshness.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 8

Number Of Ingredients 12

2 medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups)
2 medium yellow summer squash, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups)
1 medium red bell pepper, cut into 1-inch pieces (1 1/2 cups)
1 medium red onion, cut into 1-inch wedges (2 cups)
1 cup cherry tomatoes, halved
4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
3 cloves garlic, finely chopped
2/3 cup Progresso™ plain panko crispy bread crumbs
2 teaspoons lemon zest
1/4 cup chopped fresh basil

Steps:

  • Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray. On sheet pan, combine zucchini, summer squash, bell pepper, onion and tomatoes. Drizzle with 2 tablespoons of the oil, 3/4 teaspoon of the salt and the pepper; toss until vegetables are coated.
  • Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until vegetables are tender and just start to brown.
  • Meanwhile, in 8-inch skillet, heat 1 tablespoon of the over medium heat. Add garlic; cook and stir 1 minute. Place garlic in small bowl. Add remaining 1 tablespoon oil to skillet; heat over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Spoon into bowl with garlic. Add lemon zest and remaining 1/4 teaspoon salt; stir to mix. Sprinkle bread crumb mixture and basil over roasted vegetables.

Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 5 g, TransFat 0 g

EASY SAUSAGE AND VEGETABLE SKILLET



Easy Sausage and Vegetable Skillet image

This is an old recipe that has been passed down in our family through my sister-in-law. When I was a child, she did most of the cooking in our house, and this was my favorite meal. The variety of vegetables makes this an attractive dish, and the cooking time is minimal. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 8

1/2 pound Italian sausage links
1 tablespoon canola oil
1 cup cubed yellow summer squash (3/4-inch pieces)
1/2 cup chopped green onions
2 garlic cloves, minced
1-1/2 cups chopped fresh tomatoes
2 teaspoons Worcestershire sauce
1/8 teaspoon cayenne pepper

Steps:

  • In a large skillet, cook sausage over medium heat in oil until a thermometer reads 160°; drain. , Cut into 1/2-inch slices. Add the sausage, squash and onions to the skillet; cook for 3-4 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, Worcestershire sauce and cayenne pepper; heat through.

Nutrition Facts : Calories 304 calories, Fat 22g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 607mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 14g protein.

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VEGAN SAUSAGE ROLLS (EASY PUFF PASTRY SAUSAGE ROLLS)
2022-05-16 Preheat oven to 200°C / 180°C Fan / 400°F / Gas Mark 6. Line a large baking tray with parchment paper. Evenly spread the sausage rolls out on the baking tray. Mix the plant milk with a couple of drops of soy sauce and generously brush each sausage roll.
From whatjessicabakednext.com


ROASTED VEGETABLES AND SAUSAGE - DELICIOUS MEETS HEALTHY
2020-04-23 Preheat oven to 400 F. Spread the sliced sausage and chopped veggies on a foil-lined baking sheet. In a small bowl, mix together olive oil, garlic, and all seasonings. Drizzle the olive oil mixture over the vegetables & sausage on the sheet pan and toss everything to coat. Bake in a preheated oven for about 30 minutes.
From deliciousmeetshealthy.com


SHEET PAN SAUSAGE AND VEGGIES - NO SPOON NECESSARY
2022-05-11 Simply quarter the sausages, chop the vegetables, toss with Italian seasonings, roast and enjoy! Preheat oven to 425-degrees F. Line a large baking sheet with aluminum foil for easy clean up. Combine seasonings: In a small bowl, combine the dry seasonings with salt and pepper. Mix well and set aside.
From nospoonnecessary.com


SHEET PAN SAUSAGE AND VEGGIES - SALT & BAKER
2021-12-18 Preheat oven to 400°F. Chop the veggies and place on a parchment or foil lined baking sheet. (This isn’t necessary, but it makes for easy clean up). Drizzle the olive oil over everything and toss to coat. In a small bowl, combine the Italian seasoning, parsley, oregano, salt, and pepper. Stir to combine. Sprinkle the seasoning mixture over ...
From saltandbaker.com


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