One Pan Sausage And Veggies Recipe By Tasty

ONE PAN OVEN ROASTED SAUSAGE AND VEGETABLES

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!

ONE-PAN CHICKEN SAUSAGE & VEGGIES RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Place the squash and zucchini on a baking sheet. Evenly coat with olive oil, salt, pepper, and garlic powder.
• Push the squash and zucchini to the sides and place the chicken sausage in the middle.
• Bake for 15 minutes, or until the zucchini and squash are tender.
• Serve with wild rice. Eat immediately or refrigerate in airtight container up to 3-4 days.
• Enjoy!

SHEET PAN SAUSAGE AND VEGGIES

Steps:

• PREP: Preheat the oven to 400 degrees F. Line a very large sheet pan (I use this 15x21 inch sheet pan) or 2 smaller pans with parchment paper and set aside.
• PREP VEGGIES: It is important to prep the veggies according to directions to ensure they all cook at the same rate. Wash and chop the unpeeled baby red potatoes. You want the pieces quite small. I halve the baby potatoes and then dice each half. This yields a total of 10-12 pieces per potato. Trim the green beans and then cut in half, chop the broccoli into florets, chop the peppers into 1-inch pieces, and coin the sausage in thick (1/2-inch) slices.
• OLIVE OIL AND SEASONINGS: Place all the veggies and sausage on the prepared sheet pan. Pour the olive oil and all the seasonings on top. Season to taste with salt and pepper (I add 1/2 teaspoon of salt and 1/4 teaspoon pepper to start with). Use your hands to toss and evenly coat all the veggies and sausage with seasonings. Space everything out so it has plenty of space to cook. If veggies are crammed/overlapping they'll steam instead of roast and will take longer to cook.
• BAKE: Bake 15 minutes, remove from the oven and flip/stir all the veggies around. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp-tender.
• ENJOY: If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven. (If you aren't adding the cheese, you'll likely need to add some more salt to the dish.) Add fresh parsley if desired and enjoy immediately. Serve over cooked rice or quinoa if desired.
• STORAGE: I don't recommend freezing this recipe; the veggies end up mushy upon being thawed. Leftovers will stay great in airtight containers in the fridge for 3-4 days. Obviously, there is a loss of texture, but overall it's still delicious!

SHEET PAN DINNER WITH SAUSAGE AND VEGETABLES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil for easier cleanup and spray with cooking spray.
• Combine 2 tablespoons olive oil, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add potatoes and toss to coat. Place potatoes skin side-down on the baking sheet in a single layer.
• Roast in the preheated oven until tender when pierced with a fork, 23 to 25 minutes. Remove from oven; stir.
• Mix remaining olive oil, salt, pepper, onion flakes, paprika, parsley, and oregano in the same bowl. Add sausage, green beans, bell pepper, and onion; mix until well combined. Add to the baking sheet; spread in a flat layer.
• Roast until vegetables are tender and potatoes and sausage pieces are browned, tossing halfway through the roasting process, 20 to 25 minutes. Serve immediately.