Roasted Vegetables And Sausage Recipes

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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

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

SHEET PAN DINNER WITH SAUSAGE AND ROASTED VEGETABLES



Sheet Pan Dinner with Sausage and Roasted Vegetables image

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

1 head cauliflower, broken into florets
1 head broccoli, broken into florets
2 medium potatoes, peeled and cubed
2 large bell peppers (any color), chopped
½ cup baby carrots, or to taste
½ large onion, chopped
1 teaspoon garlic powder, or to taste
1 teaspoon dried parsley, or to taste
1 teaspoon dried cilantro, or to taste
1 teaspoon dried Italian seasoning to taste
salt and freshly ground black pepper to taste
2 tablespoons olive oil, or as needed
1 (12 ounce) package apple chicken sausage (such as Aidells®), thinly sliced and quartered
1 (12 ounce) package Italian sausage (such as Aidells(R)), thinly sliced and quartered

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

ROASTED VEGETABLES AND SAUSAGE



Roasted Vegetables and Sausage image

Make and share this Roasted Vegetables and Sausage recipe from Food.com.

Provided by Polish Chick

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

2 parsnips, peeled
1 leek, sliced
2 sweet potatoes, peeled and cubed
8 ounces mushrooms, quartered
16 ounces kielbasa, sliced
1/4 cup olive oil
2 tablespoons italian seasoning
2 teaspoons kosher salt
1/4 cup horseradish sauce

Steps:

  • Mix vegetables and sausage in a roasting pan. Drizzle olive oil, salt and seasoning over all. Stir, and place in a 375 degree oven. Bake for 30-35 minutes. Take from oven and stir in horseradish sauce.

Nutrition Facts : Calories 596.5, Fat 45, SaturatedFat 12.4, Cholesterol 74.8, Sodium 1993.5, Carbohydrate 32, Fiber 5.9, Sugar 10.1, Protein 17.8

SAUSAGE AND ROASTED VEGETABLE PENNE



Sausage and Roasted Vegetable Penne image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

1 sweet onion, cut into wedges
1 medium zucchini, sliced in 1/2 lengthwise
1 red bell pepper, cheeks removed
1/2 pound button mushrooms, stemmed
2 1/2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1/2 pint grape tomatoes, washed and dried
2 sweet or hot Italian sausages, thinly sliced or casings removed
1/4 cup white wine
12 ounces whole-grain penne, cooked according to package instructions, 1/2 cup pasta water reserved
Freshly grated Parmesan, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • In a bowl, toss all the vegetables, except the tomatoes, with 1 1/2 tablespoons oil. Season with salt and pepper, to taste. Arrange on a baking sheet and roast, until caramelized, about 30 minutes, turning vegetables halfway through the cooking time. In a small bowl, add the tomatoes and the remaining olive oil and toss to coat. Season with salt and pepper, to taste, and add to the baking sheet, at the halfway point of cooking, to caramelize.
  • Meanwhile, in a large skillet over medium heat, add the sausage and saute until cooked through. Turn up the heat and deglaze with white wine. Once the vegetables are cooked, cool slightly, then coarsely chop. Add the vegetables and any pan juices to the sausage in the skillet. Toss in the cooked penne, adding reserved pasta water, if needed, to moisten. Season with salt and pepper, to taste, and serve in bowls topped with Parmesan.

RUSTIC BAKED PASTA WITH ROASTED VEGETABLES AND SAUSAGE



Rustic Baked Pasta With Roasted Vegetables and Sausage image

I created this pasta bake for a stay at home Saturday night after visiting the farmers market on a lovely August day, not too hot, not too cool. I made this for our family, but it would also be nice to take to a potluck.

Provided by Mama Cee Jay

Categories     < 4 Hours

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 16

1 zucchini, sliced vertically
1 large sweet onion, peeled and quartered
2 large tomatoes, quartered
1 head garlic, remove outer layer, separate into cloves
1/4 cup olive oil
1 teaspoon dried Italian herb seasoning (I used Italian Blend by Penzey's)
1 teaspoon dried Italian herb seasoning (I used Italian Blend by Penzey's)
fresh ground pepper, several grinds
1 lb pasta (I used penne)
1 tablespoon kosher salt
16 ounces whole milk ricotta cheese
12 ounces mozzarella cheese, shredded
1/4 cup parmesan cheese, grated
2 eggs
4 links Italian sausage, cooked and sliced
1/2 cup tomato sauce

Steps:

  • Preheat oven to 400 degrees F. Place zucchini, onion, tomatoes (skin side down) and garlic cloves on large baking sheet, combine with olive oil and 1 tsp Italian spices and several grinds of freshly ground black pepper. Place in oven and set timer for 30 minutes. Turn zucchini slices and onions about halfway through.
  • Meanwhile, place large pot of water on stove over high heat. When water is boiling, add kosher salt and pasta. Cook until pasta is about 3/4 done, approximately 8 minutes. Drain and set aside.
  • Check vegetables after 30 minutes and remove from oven when nicely roasted. Set aside to cool. When vegetables are cool, remove peel from garlic cloves and roughly chop the other vegetables. Set aside.
  • Combine ricotta, 8 ounces mozzarella, parmigiana cheese, eggs,1 tsp Italian spices and several grinds of freshly ground pepper in large bowl.
  • Reset oven to 350 degrees F. In a large baking dish, combine roasted vegetables and pasta. Add sausage and tomato sauce. Top with cheese mixture and gently mix. Top with remaining mozzarella cheese and bake covered with aluminum foil for approximately 30 minutes. Remove foil and cook for another 15 minutes until cheese is bubbly and lightly browned on top.
  • Serve to a hungry crowd.

Nutrition Facts : Calories 566.4, Fat 30.5, SaturatedFat 13.1, Cholesterol 113.4, Sodium 1473.8, Carbohydrate 44.3, Fiber 2.7, Sugar 4.2, Protein 28.4

ROASTED KIELBASA & VEGETABLES



Roasted Kielbasa & Vegetables image

I like this dish featuring kielbasa and veggies for two reasons: It's so hearty, and it's a one-pan meal. That's a win-win dinner! -Marietta Slater, Justin, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

3 medium sweet potatoes, peeled and cut into 1-inch pieces
1 large sweet onion, cut into 1-inch pieces
4 medium carrots, cut into 1-inch pieces
2 tablespoons olive oil
1 pound smoked kielbasa or Polish sausage, halved and cut into 1-inch pieces
1 medium yellow summer squash, cut into 1-inch pieces
1 medium zucchini, cut into 1-inch pieces
1/4 teaspoon salt
1/4 teaspoon pepper
Dijon mustard, optional

Steps:

  • Preheat oven to 400°. Divide sweet potatoes, onion and carrots between 2 greased 15x10x1-in. baking pans. Drizzle with oil; toss to coat. Roast 25 minutes, stirring occasionally., Add kielbasa, squash and zucchini to pans; sprinkle with salt and pepper. Roast until vegetables are tender, 15-20 minutes longer. Transfer to a serving bowl; toss to combine. If desired, serve with mustard.

Nutrition Facts : Calories 378 calories, Fat 25g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 954mg sodium, Carbohydrate 26g carbohydrate (12g sugars, Fiber 4g fiber), Protein 13g protein.

SAUSAGE AND ROAST VEGETABLES



Sausage and roast vegetables image

It is special because it has a really sweet and juicy flavour

Provided by matthewkm232

Time 55m

Yield Serves 4

Number Of Ingredients 9

3 peppers (any color you like)
1 large or 2 medium sweet potatoes
2 red onions chopped
8 thick pork sausages
200g cherry tomatoes
1 tablespoon of oil
2 teaspoons of balsamic vinegar
A splash of Worcestershire sauce
A few drops of Tabasco

Steps:

  • Pre-heat the oven to 200C/gas6/400F
  • Pour the oil into a roasting tin and put in the oven for 5mins
  • Meanwhile,peel and chop the sweet potato into good sized chunks
  • De-seed and chop the peppers into small chunks and season with salt and pepper
  • Put the sausage, sweet potato and peppers into the roasting tin and return to the oven. Roast for 10 minutes.
  • Peel and quarter the onions. Add to the roasting tin and toss well. Cook for another 20 minutes.
  • Add the cherry tomatoes and the sauces, toss well to make sure the sausages brown evenly. Then cook for a further 10 minutes.

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