SHEETPAN SAUSAGE SUPPER
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 9
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.
ITALIAN CHICKEN SHEET PAN SUPPER
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- To a bowl or pitcher, add the vinegar, parsley, basil, salt, pepper, garlic and 1 cup of the olive oil. Whisk until well combined.
- Put the chicken in a large zipper bag and pour in half the dressing. Seal the bag and squish to coat the chicken.
- Trim the ends of the green beans and put in a large bowl with the tomatoes. Pour over the remaining dressing and toss.
- Using tongs, arrange the chicken skin-side up on a sheet pan. Use a slotted spoon to transfer the beans and tomatoes to the sheet pan, leaving the excess marinade behind. Roast for 20 minutes.
- Meanwhile, rip the bread into large chunks. Add to a bowl, drizzle with the remaining 3 tablespoons olive oil and toss.
- After the chicken and vegetables have roasted for 20 minutes, shake the pan to prevent sticking, then add the bread chunks to the pan. Continue to roast until the chicken is cooked through and the skin is golden and crisp, about another 10 minutes. Sprinkle the sheet pan with parsley and serve.
SHEET-PAN ITALIAN SUB DINNER
The Italian sub, a deli sandwich that piles some combination of cheese, cured meats and preserved vegetables onto a soft roll, is an Italian-American classic. But toss those fillings onto a sheet pan and hit them with a little heat, and they caramelize and crisp into a complete dinner with loads of character - sweet and spicy, bitter and briny. In this recipe, salami, red onions, pepperoncini, tomatoes, radicchio and chickpeas get tossed with an oregano-garlic vinaigrette before roasting. The radicchio and red onion mellow, the tomatoes sweeten and the salami releases fat and seasonings that add even more flavor and richness. (You can swap in cauliflower florets, cubes of squash or halved red potatoes for the radicchio.) Serve with a plop of ricotta for creaminess (or provolone and Parmesan, for a more traditional take), more vinaigrette and crusty bread for sopping it all up or piling it into a sandwich.
Provided by Ali Slagle
Categories dinner, easy, weekday, sandwiches, sausages, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 450 degrees. Coarsely chop the garlic, then add the dried oregano and 2 teaspoons salt on top of the garlic and chop together until it forms a paste. Transfer to a bowl, then stir in the vinegar and olive oil.
- Pour half the dressing into a large bowl, then add the chickpeas, salami, red onion, radicchio, tomatoes and pepperoncini. Mix gently to coat in the dressing, trying not to break up the radicchio and red onions, then spread evenly on a baking sheet. Roast, tossing halfway through, until the red onions and chickpeas are golden, 15 to 20 minutes.
- Season the ricotta with salt and pepper. Serve the roasted mixture with crusty bread, with a dollop of ricotta and extra vinaigrette, or assemble into sandwiches.
SAUSAGE SHEET-PAN SUPPER
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
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
BAKED ITALIAN SAUSAGE
Baked Italian Sausage is quite possibly the easiest dinner ever and ensures that your sausage links are cooked completely! There are countless flavor combinations to spice up your roasting pan and make your sweet Italian, spicy Italian, beef, pork, chicken, or even turkey sausage into a one pan meal!
Provided by Angela
Categories Dinner Recipes Entrees Keto Dinners Main Course
Time 25m
Number Of Ingredients 6
Steps:
- Rinse and cut cherry tomatoes in halves. Rinse and cut bell pepper in strips, then cut into 1 inch bite size chunks. Arrange in a single layer on the parchment paper lined baking sheet.
- Drizzle olive oil then sprinkle Italian seasoning over the vegetables. Toss to coat.
- Preheat your oven to 400 degrees F (205 degrees C) and line a baking sheet with parchment paper (or aluminum foil).
- Place sausages on the baking sheet (with or without cherry tomatoes and peppers) in a single layer, and so that sausages are not touching each other.
- Bake in the center rack at the middle of the oven for 20-25 minutes or until the internal temperature reaches 160 degrees F.
- Remove from the oven and serve immediately.
Nutrition Facts : Calories 120 kcal, Carbohydrate 6 g, Protein 4 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 26 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
SAUSAGE AND VEGETABLE SHEET PAN DINNER
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
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
ITALIAN SAUSAGE SHEET PAN DINNER
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
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
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