Saucy Sausage And Veggies Recipes

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!

SAUSAGE AND VEGETABLE SHEET PAN DINNER

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place broccoli, baby potatoes, carrot, and onion in a large bowl. Pour in olive oil, mustard, Pecorino Romano cheese, thyme, oregano, salt, and pepper. Toss well to coat, then spread vegetables in an even layer on a sheet pan. Arrange sausages in the pan, pushing aside the vegetables so that the sausages touch the bottom of the pan.
• Bake in the preheated oven, flipping sausages and vegetables halfway through until sausages are no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

SAUSAGE & VEGETABLE SKILLET DINNER

Steps:

• In a 12-in. skillet, heat oil over medium-high heat; saute sausage and onion until onion is tender. Add garlic and pepper flakes; cook and stir 1 minute., Add potatoes, corn, pepper and broth; bring to a boil. Reduce heat to medium; cook, covered, until potatoes are tender, 15-20 minutes. Stir in spinach until wilted.

EASY SAUSAGE AND VEGETABLE SKILLET

Steps:

• In a large skillet, cook sausage over medium heat in oil until a thermometer reads 160°; drain. , Cut into 1/2-inch slices. Add the sausage, squash and onions to the skillet; cook for 3-4 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, Worcestershire sauce and cayenne pepper; heat through.