Lemon Butter Roasted Vegetables With Sausage Sheet Pan Recipes
ROASTED SAUSAGE AND VEGETABLES SHEET PAN DINNER
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
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
SHEET PAN DINNER WITH SAUSAGE AND ROASTED VEGETABLES
A simple and delicious dinner, that is easy to prepare and make!
Provided by KaiserCooking
Categories Everyday Cooking Sheet Pan Dinner Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
- Combine cauliflower, broccoli, potatoes, bell peppers, baby carrots, and onion in a large bowl. Season with garlic powder, parsley, cilantro, Italian seasoning, salt, and pepper. Add olive oil and both sausages; stir to combine. Spread out vegetables and sausage evenly on the prepared baking sheet. Season with more spices and olive oil if desired.
- Bake in the preheated oven until vegetables are soft, 30 to 45 minutes.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 27.9 g, Cholesterol 134.1 mg, Fat 18.6 g, Fiber 6.9 g, Protein 24.3 g, SaturatedFat 4.9 g, Sodium 676.2 mg, Sugar 6.9 g
LEMON BUTTER ROASTED VEGETABLES WITH SAUSAGE (SHEET PAN)
I love the simplicity of sheet pan recipes. They are usually a snap to make, can be easily adjusted as to quantity, and roasting is such a great way to treat vegetables in particular. I found this recipe on the Purewow website, modified it a bit. Clearly, you can use whatever vegetables you have handy or prefer. Longer cooking ones, like root vegetables, go in first, then the softer ones.
Provided by duonyte
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Note: I made this using 6 ounces of sausage, a combination of andouille and chicken with apple and gouda, and roughly half the quantity of vegetables, as I'm cooking just for myself. I had no zucchini or eggplant, but used the others and added a beet. The world of vegetables is available to use in this recipe.
- 1. Preheat the oven to 400°F In a small bowl, stir together the butter, lemon zest, lemon juice and garlic.
- 2. On a large baking sheet, arrange the carrots, radishes, bell pepper, and eggplant in an even layer. Drizzle about half of the lemon garlic butter over the vegetables and toss well to combine. Season with salt and pepper. (I sprayed the pan with a little olive oil).
- 3. Roast until the veggies are just tender, 15 to 17 minutes. Add the tomatoes, asparagus, zucchini and sausage. Drizzle the remaining lemon garlic butter over the mixture, and toss well to combine.
- 4. Roast until all the vegetables are very tender and the sausage has begun to brown, 17 to 20 minutes.
- Note: I got a little distracted and added more veggies to the pan than were called for. Leftovers are delicious, but you may want to gauge your quantities more carefully.
Nutrition Facts : Calories 408.8, Fat 24.9, SaturatedFat 10.5, Cholesterol 156.6, Sodium 1237, Carbohydrate 29.7, Fiber 8.2, Sugar 11.6, Protein 20.7
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- Preheat the oven to 400°F. In a small bowl, stir together the butter, lemon zest, lemon juice and garlic.
- On a large baking sheet, arrange the carrots, radishes, bell pepper, and eggplant in an even layer. Drizzle about half of the lemon garlic butter over the vegetables and toss well to combine. Season with salt and pepper.
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