Looking back over past newsletters, April is the month for lemon recipes. This year I decided to mix things up and share a dinner idea. I’m late coming to the sheet pan craze, but what a game changer. If I plan ahead, I can prep the vegetables and just throw this in the oven and have dinner on the table in 30 minutes. Like a lot of the recipes I share, this one is a suggestion. If you don’t like broccoli but love cauliflower, use it. I have made this with a variety of sausages with good results. Feel free to play with the seasonings, as well. I have found that the bottom rack is the key to perfectly roasted vegetables. Happy Spring!
Sausage Sheet Pan Dinner
- 1 cup broccoli florets
- 1 small red onion, halved and cut into slices
- ½ cup baby carrots
- 2 medium russet potatoes, cut into 1-inch pieces
- 3 Tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon dried parsley
- ¼ teaspoon dried oregano
- Salt and pepper, to taste
- 8 sausage links (your preference – chicken, pork, beef, plant based – whatever works for you)
- Place oven rack in the lowest position. Preheat your oven to 425°F. Spray a large baking sheet with cooking spray, or line with parchment paper.
- Make sure all of the vegetables are cut in the appropriate size to make sure they cook evenly. The potatoes should be a bit smaller than the broccoli and carrots because they take longer to cook.
- Place the prepared vegetables on the baking sheet. Drizzle with the olive oil and season. Toss them to coat with the oil and spread them out in an even layer.
- Place the sausages on top of the vegetables and roast at 425°F. for 20-25 minutes, or until the potatoes are fork tender and the sausage is cooked through.
- Serve.