Sheetpan Sausage Supper Recipes

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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

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.

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

SHEET PAN DINNER WITH SAUSAGE AND VEGETABLES



Sheet Pan Dinner with Sausage and Vegetables image

This sheet pan sausage dinner can be made with the pre-cooked sausage of your choice and is done in about an hour. Plus, this recipe is super customizable! Dish is best warm and fresh but extra will keep airtight in the fridge for up to 5 days. Garnish with freshly grated Parmesan cheese.

Provided by WillardU

Categories     Everyday Cooking     Sheet Pan Dinner Recipes

Time 1h15m

Yield 4

Number Of Ingredients 14

cooking spray
4 tablespoons olive oil, divided
1 tablespoon chopped fresh rosemary
1 teaspoon kosher salt, or to taste, divided
½ teaspoon freshly ground black pepper, divided, or more to taste
1 (16 ounce) package red potatoes, cut into bite-sized chunks
1 tablespoon dried onion flakes
1 tablespoon smoked paprika
1 tablespoon dried parsley
1 tablespoon dried oregano
12 ounces fully cooked kielbasa or Polish sausage, cut into 1 1/2-inch pieces
1 (12 ounce) bag fresh green beans, trimmed
1 medium yellow bell pepper, cut into bite-sized strips
1 medium onion, cut into bite-sized pieces

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil for easier cleanup and spray with cooking spray.
  • Combine 2 tablespoons olive oil, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add potatoes and toss to coat. Place potatoes skin side-down on the baking sheet in a single layer.
  • Roast in the preheated oven until tender when pierced with a fork, 23 to 25 minutes. Remove from oven; stir.
  • Mix remaining olive oil, salt, pepper, onion flakes, paprika, parsley, and oregano in the same bowl. Add sausage, green beans, bell pepper, and onion; mix until well combined. Add to the baking sheet; spread in a flat layer.
  • Roast until vegetables are tender and potatoes and sausage pieces are browned, tossing halfway through the roasting process, 20 to 25 minutes. Serve immediately.

Nutrition Facts : Calories 520.7 calories, Carbohydrate 33.8 g, Cholesterol 56.1 mg, Fat 37.5 g, Fiber 6.7 g, Protein 15.3 g, SaturatedFat 9.9 g, Sodium 1265.5 mg, Sugar 6 g

SHEETPAN SAUSAGE SUPPER



Sheetpan Sausage Supper image

This colourful meal is a medley of vegetables, herbs and Italian sausages, baked until tender and served hot.

Provided by Ree Drummond

Categories     bake,herbs,Main,pork,vegetables

Time 1h

Yield 6 servings

Number Of Ingredients 9

1 lb(s) trimmed whole Brussels sprouts
3 parsnips, cut into ¼-inch slices
3 sweet potatoes, cut into wedges
2 red onions, cut into quarters
3 Tbsp olive oil
½ tsp dried sage
1 sprinkle kosher salt
1 sprinkle freshly ground black pepper
12 Italian sausages

Steps:

  • Preheat the oven to 375ºF.
  • 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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