ONE PAN OVEN ROASTED SAUSAGE AND VEGETABLES
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
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
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
EASY ROASTED SAUSAGE AND VEGETABLES
Number Of Ingredients 19
Steps:
- In a medium bowl, whisk together the vinegar, maple syrup, sugar, one and one-half teaspoons sumac, dill, fennel seeds and paprika. Put the sausage links in the mixture, cover and coat. Set aside.
- Prepare the vegetables and place in the casserole dish (9 x 12" with lid). Drizzle with the olive oil. Add salt and pepper to taste.
- Place the sausages on top the vegetables. Drizzle the sauce mixture all over the meat/veggies.
- Cover with a lid. Roast in a 400 preheated oven for 50 minutes.
- Remove the lid. (Dish should be about 14" from broiler.) Turn to broil for 5-8 minutes and let the sausages/veggies crisp/golden brown somewhat.
- Garnish with the remaining sumac and fresh parsley.
SIMPLE ROASTED VEGETABLE MEDLEY WITH SAUSAGE
Steps:
- 1. Cut all the vegetables into chunks about 1/2 inch thick. Dump them into a large bowl and toss to coat with olive oil, salt, and pepper. 2. Arrange the vegetables on a baking sheet or in a roasting pan and bake in an oven set to 375°F degrees until the vegetables are tender, about 45 mintues. Stir occasionaly during baking. 3. Cut the sausage into 1/2 inch slices and add to the roasting pan during the last 15 minutes of cooking. You can use the mixture to top pasta, pizza, or couscous, as in the photo. Serves 2.
ROASTED VEGETABLE MEDLEY WITH BACON
Try our delicious Roasted Vegetable Medley with Bacon recipe tonight. A roasted vegetable medley is tossed with vinaigrette and chopped bacon to make this a terrific side dish for an autumn side dish.
Provided by My Food and Family
Categories Recipes
Time 53m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Toss vegetables and bacon with 2 Tbsp. dressing; spread onto 2 foil-covered rimmed baking sheets.
- Bake 35 to 38 min. or until vegetables are tender, stirring after 20 min.
- Spoon vegetable mixture into large bowl. Add remaining dressing; mix lightly. Sprinkle with cheese.
Nutrition Facts : Calories 170, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
ROASTED VEGETABLE MEDLEY
This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.
Provided by Lorelei
Categories Side Dish Vegetables Sweet Potatoes
Time 1h55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
- Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
- Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.
Nutrition Facts : Calories 190.7 calories, Carbohydrate 34.6 g, Fat 5 g, Fiber 7.5 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 256.5 mg, Sugar 5.5 g
ROASTED VEGETABLE MEDLEY
This roasted vegetables dish is good with any meat, but I especially like it with pork. And because the vegetables can be prepared in advance, I have more time to enjoy my dinner guests. -Shirley Beauregard, Grand Junction, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, until tender, stirring occasionally, 30-40 minutes.
Nutrition Facts : Calories 152 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 347mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
SMOKED SAUSAGE WITH VEGETABLES
Hearty appetites are sure to be satisfied with this great combo of zippy smoked sausage and colorful vegetables. Using a frozen vegetable medley makes it versatile and easy to fix.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Cook vegetables according to package directions. , Meanwhile, in a large skillet, saute onion in oil until tender. Stir in the water, ketchup, vinegar, Worcestershire sauce, honey, mustard, paprika, salt, sugar, pepper and hot pepper sauce. Add sausage. , Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until sauce is slightly thickened and sausage is heated through, stirring occasionally and turning sausage once. Serve with the vegetable medley.
Nutrition Facts : Calories 529 calories, Fat 34g fat (13g saturated fat), Cholesterol 76mg cholesterol, Sodium 1886mg sodium, Carbohydrate 36g carbohydrate (14g sugars, Fiber 6g fiber), Protein 20g protein.
ROASTED VEGETABLE MEDLEY
To me there is nothing better than roasted vegetables. This is a great side dish that can be served with any type of meat or seafood.
Provided by Luby Luby Luby
Categories Onions
Time 55m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees.
- Line a 10x15 baking sheet with heavy duty aluminum foil.
- In large mixing bowl combine all vegetables and toss with olive oil and seasonings coating evenly.
- Transfer vegetables to foil lined baking dish and place in single layer.
- Place in oven and roast for about 25 minutes, stirring every 10 minutes until soft.
- Remove from oven and sprinkle with freshly grated parmesean cheese, if desired.
Nutrition Facts : Calories 105.3, Fat 5.2, SaturatedFat 0.8, Sodium 209.5, Carbohydrate 13.9, Fiber 4.1, Sugar 6.9, Protein 4.2
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