Sheet Pan Chicken Sausage And Veggies Dinner Food

SHEET PAN CHICKEN SAUSAGE AND VEGGIES DINNER

Steps:

• Heat oven to 400 degrees Fahrenheit.
• Start by thoroughly rinsing and drying 1 small head of cauliflower, 1 bell pepper, and 1 lb. green beans. Trip the ends of the green beans.
• Once the green beans are trimmed, chop the beans into halves or thirds (depending on your preference). This yields roughly 4 cups of chopped green beans.
• Break 1 small head of cauliflower into florets. Cut any larger pieces into smaller florets, making sure they are all relatively the same size to ensure even cooking. This yields roughly 4 cups of chopped cauliflower.
• Remove the stem, seeds, and membranes from 1 bell pepper (any color). Cut the pepper into chunks.
• Place the green beans, cauliflower, and bell peppers onto a large sheet pan (I find that either 11x17" or 12x16" works great).
• Drizzle the vegetables with 2 tablespoon olive oil and sprinkle with 2 teaspoon each of garlic powder and onion powder. Sprinkle ¼ teaspoon kosher salt and pepper over the top. Toss the veggies in the olive oil and spices until completely coated.
• Cut 1 12 oz. package of sausages into large chunks. Place the sausages over the top of the vegetables, being sure not to overcrowd the pan.
• Place the sheet pan in the oven and roast for 30 minutes or so, or until the vegetables are softened and golden brown on the outside. The sausages should be fully cooked and slightly crispy. (The safe internal temperature for sausage is 160 degrees Fahrenheit and can use checked using a food thermometer).
• Remove the pan from the oven when finished.
• To Serve: Serve with Parmesan cheese and fresh herbs such as basil or parsley (optional). Other serving suggestions include pickled peppers, onions, or Italian giardiniera (optional).

SHEET PAN DINNER WITH SAUSAGE AND VEGETABLES

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.