Sausage Sheet Pan Supper Recipes

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HEALTHY 20 MINUTE SHEET PAN SAUSAGE AND VEGGIES



Healthy 20 Minute Sheet Pan Sausage and Veggies image

Provided by Layla

Time 30m

Number Of Ingredients 9

12-16 ounces Smoked Turkey or Chicken Sausage (about 3 cups)
2 cups sweet potato (diced into 1/2'' cubes)
2 cups broccoli florets
1 cup bell pepper (chopped (any colors you like))
2 cloves garlic minced
2 tablespoons olive oil
1 tablespoon Italian seasoning (or taco, Cajun of your favorite spice blend!)
½ teaspoon salt
½ teaspoon black pepper

Steps:

  • Pre-heat oven to 400F.
  • Slice the sausage into 1'' rounds. Dice the sweet potatoes into small 1/2'' cubes.
  • Add the sausage, veggies and minced garlic to a large baking sheet. Drizzle with olive oil and sprinkle with the Italian spices or your favorite spice blend. Seasoning with salt and pepper. Toss veggies with your hands until they are fully combined and coated with olive oil and spices.
  • Bake for 20 minutes, flipping halfway. Enjoy with rice, quinoa, in sandwiches or as is for weight loss!

SAUSAGE AND PEPPERS SHEET PAN DINNER



Sausage and Peppers Sheet Pan Dinner image

Throw together a classic dish of sausage and peppers in a matter of minutes with this easy sheet-pan preparation.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 7

6 sweet Italian sausage links
1 large orange bell pepper, stemmed, seeded and thinly sliced
1 large green bell pepper, stemmed, seeded and thinly sliced
1 small yellow onion, halved and thinly sliced
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 hoagie rolls, for serving

Steps:

  • Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper. Place the onions on the prepared baking sheet and toss with 1 tablespoon olive oil and some salt and pepper. Spread the onions in an even layer and roast for 5 minutes. Remove the pan from the oven and push the onions over to one side.
  • Toss the orange and green bell peppers in a medium bowl with the remaining tablespoon olive oil and some salt and pepper. Place the seasoned peppers in the center of the baking sheet. Place the sausages in the empty area next to the peppers, spacing them evenly apart.
  • Roast until the onions are translucent and tender, the peppers are soft and charred in spots, and the sausage is completely cooked through, about 25 minutes. (For even cooking, turn the vegetables halfway through cooking.)
  • Cut the sausages into bite-size pieces and divide evenly between four hoagie rolls. Top with the peppers and onions.

ITALIAN SAUSAGE SHEET PAN DINNER



Italian Sausage Sheet Pan Dinner image

This Italian Sausage Sheet Pan Dinner is the ultimate easy meal recipe for a quick weeknight dinner! It's bursting with delicious Italian flavours and it's on your dinner table in 30-minutes or less with hardly any clean-up!

Provided by Chrissie Baker (thebusybaker.ca)

Categories     Main Course

Number Of Ingredients 11

8 medium or large Italian sausages
1/2 large red onion (cut into chunks)
1 pound mixed baby potatoes (halved)
1 red bell pepper (cut into chunks)
1 yellow bell pepper (cut into chunks)
1 slices small zucchini (cut into thick)
3-4 teaspoons smoked paprika
2 teaspoons dried oregano
sea salt and pepper to taste
cooking spray of your choice
fresh cilantro for garnish (optional)

Steps:

  • Preheat your oven to 425 degrees Fahrenheit and spray a large baking sheet with some cooking spray.
  • Add the sausages, red onion chunks, baby potatoes, bell pepper chunks, and zucchini slices to the greased baking sheet. Sprinkle the smoked paprika, the oregano and the salt and pepper over everything and toss well.
  • Arrange the sausages evenly on the baking sheet and nestle them into the vegetables.
  • Roast everything at 425 degrees Fahrenheit for about 20-25 minutes, or until the sausages are cooked through completely and the baby potatoes are soft. Use a meat thermometer to ensure the sausages have reached an internal temperature of at least 165 degrees Fahrenheit.
  • Garnish with some fresh cilantro or parsley and serve this meal to your hungry family!

Nutrition Facts : ServingSize 1 serving, Calories 446 kcal, Carbohydrate 14 g, Protein 18 g, Fat 35 g, SaturatedFat 13 g, Cholesterol 85 mg, Sodium 824 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 21 g

SAUSAGE SHEET-PAN SUPPER



Sausage Sheet-Pan Supper image

Put Healthy Living fennel-sausage on the menu with our Sausage Sheet-Pan Supper. It's an easy one-pan meal that only takes about 45 minutes to make. For our Sausage Sheet-Pan Supper, just throw together sliced sausage, fennel, cherry tomatoes and cannellini beans.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 4 servings

Number Of Ingredients 5

1 large fennel bulb (1 lb.)
1/2 cup KRAFT Balsamic Vinaigrette Dressing, divided
2 cups cherry tomatoes
1 can (15 oz.) cannellini beans, rinsed
6-1/2 oz. (1/2 of 13-oz. pkg.) OSCAR MAYER Natural Uncured Kielbasa Sausage

Steps:

  • Heat oven to 400ºF.
  • Cut stalks and fronds from top of fennel bulb. Chop enough of the fronds to measure 1 Tbsp.; reserve for later use. Discard stalks and remaining fronds. Trim root end of fennel; remove and discard any tough or discolored outer layers. Cut fennel bulb lengthwise in half; remove and discard fibrous core. Cut remaining fennel into 1/4-inch-thick slices; place in medium bowl. Add 2 Tbsp. dressing; mix lightly.
  • Line 15x10x1-inch pan with foil; spray with cooking spray. Spread fennel mixture onto half of the prepared pan. Bake 15 min. Meanwhile, toss tomatoes and beans with 2 Tbsp. of the remaining dressing.
  • Drizzle fennel with remaining dressing; stir to evenly coat fennel with dressing while keeping fennel on same side of pan. Add tomato mixture and sausage to other side of pan.
  • Bake 10 to 15 min. or until fennel is tender. Sprinkle with reserved chopped fennel fronds.

Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 13 g

SMOKED SAUSAGE AND VEGGIE SHEET-PAN SUPPER



Smoked Sausage and Veggie Sheet-Pan Supper image

This recipe is tasty and quick and can easily be doubled for last-minute dinner guests. Cook it in the oven or on the grill, and add the veggies of your choice. -Judy Batson, Tampa Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 package (13-1/2 ounces) smoked sausage, cut into 1/2-inch slices
8 fresh Brussels sprouts, thinly sliced
1 large sweet onion, halved and sliced
1 medium yellow summer squash, halved and sliced
1 medium zucchini, halved and sliced
1 medium sweet yellow pepper, chopped
1 medium green pepper, chopped
1 medium tomato, chopped
3/4 cup sliced fresh mushrooms
1/2 cup Greek vinaigrette

Steps:

  • Preheat oven to 400°. Place the first 9 ingredients into a greased 15x10x1-in. baking pan. Drizzle with vinaigrette; toss to coat. Bake, uncovered, 15 minutes. Remove pan from oven; preheat broiler. Broil sausage mixture 3-4 in. from heat until vegetables are lightly browned, 3-4 minutes.

Nutrition Facts : Calories 491 calories, Fat 37g fat (13g saturated fat), Cholesterol 64mg cholesterol, Sodium 1430mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 5g fiber), Protein 18g protein.

SAUSAGE AND VEGETABLE SHEET PAN DINNER



Sausage and Vegetable Sheet Pan Dinner image

An easy dinner exploding with flavor baked all in one pan! Broccoli, baby potatoes, and carrots are tossed in a mixture of olive oil, whole grain mustard, and Pecorino cheese, then baked alongside mild Italian sausage. The result is a satisfying family-friendly supper that requires hardly any effort.

Provided by Diana Moutsopoulos

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 50m

Yield 4

Number Of Ingredients 11

1 large head broccoli, cut into florets
10 ounces baby potatoes, halved
1 large carrot, sliced
½ red onion, roughly chopped
3 tablespoons olive oil
2 tablespoons whole grain mustard
2 tablespoons grated Pecorino Romano cheese
1 teaspoon dried thyme
½ teaspoon dried oregano
salt and ground black pepper to taste
4 mild Italian sausage links

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).

Nutrition Facts : Calories 475.7 calories, Carbohydrate 25.2 g, Cholesterol 48.2 mg, Fat 33.3 g, Fiber 4.8 g, Protein 20.7 g, SaturatedFat 9.6 g, Sodium 1164.4 mg, Sugar 4.1 g

SHEET PAN SAUSAGE AND VEGGIES



Sheet Pan Sausage and Veggies image

Sheet Pan Sausage and Veggies makes for the best simple, filling, and nutritious dinner with virtually no cleanup! A killer seasoning blend gets tossed with your favorite veggies and smoked sausage and roasted to perfection. Top with freshly grated Parmesan cheese and enjoy as is or over a cooked grain.

Provided by Chelsea

Categories     Dinner     Main Course

Time 50m

Number Of Ingredients 12

2 cups (276g) diced baby red potato
3 cups (298g) trimmed and halved green beans
1 large head of broccoli ((2 cups; 137g))
1 and 1/2 cups (161g) chopped bell peppers ((2 large or 6-7 mini sweet bell peppers))
13 ounces (368g) smoked sausage ((See Note 1))
6 tablespoons (73g) olive oil
1/4 teaspoon red pepper flakes, (optional (leave out if you don't like heat!))
1 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon EACH: dried oregano, dried parsley
Salt & pepper
Serve with: fresh parsley, quinoa/rice, lots of freshly grated Parmesan cheese

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!

Nutrition Facts : ServingSize 1 serving, Carbohydrate 49 g, Protein 22 g, Fat 48 g, SaturatedFat 12 g, Cholesterol 65 mg, Sodium 870 mg, Fiber 13 g, Sugar 14 g, Calories 692 kcal

SHEETPAN SAUSAGE SUPPER



Sheetpan Sausage Supper image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 9

1 pound trimmed whole Brussels sprouts
3 parsnips, cut into 1/4-inch slices
3 sweet potatoes, cut into wedges
2 red onions, cut into quarters
3 tablespoons olive oil
1/2 teaspoon dried sage
Sprinkle of kosher salt
Sprinkle of freshly ground black pepper
12 Italian sausages

Steps:

  • Preheat the oven to 375 degrees F.
  • Add the Brussels sprouts, parsnips, sweet potatoes and onions to a baking sheet. Add the olive oil, sage, salt and pepper and toss. Put the sausages in and around the vegetables.
  • Bake until the sausages are cooked through and the vegetables are tender, 40 to 45 minutes. Serve.

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