Sheetpan Sausage Supper Food

SHEET-PAN SAUSAGE WITH PEPPERS AND TOMATOES

Steps:

• Heat the broiler with a rack 6 inches from heat source. Score the sausages in a few places on both sides, making sure not to cut all the way through. In a shallow baking dish or baking sheet, toss the sausages with the peppers, tomatoes, garlic, shallots and olive oil. Season with salt and pepper and spread in an even layer.
• Broil until the sausage is cooked through and the peppers and tomatoes are nicely charred, 10 to 15 minutes. Rotate the pan and ingredients as needed so everything gets under the broiler. If everything is charring too quickly, cover the pan with foil. Serve immediately.

SAUSAGE SHEET PAN SUPPER

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, combine dressing mix, oil, and pepper; mix well. Add potatoes, onion, and green beans and toss until evenly coated. Spread on rimmed baking sheet.
• Bake 15 minutes, then add sausage to vegetable mixture and stir.
• Bake 20 to 25 minutes more, or until sausage is no longer pink in center and potatoes are fork-tender. Serve immediately.

BAKED SAUSAGES WITH APPLES SHEET PAN DINNER

Steps:

• Preheat the oven to 400 F degrees.
• In a large bowl combine the apple cubes, fingerling potatoes, baby carrots, onion, sage and rosemary. Drizzle the honey and olive oil over, season generously with salt and pepper then toss really well so that everything.
• Arrange the veggies and apples in a large shallow roasting pan. Arrange the sausages in and around the vegetables.
• Bake for 30 minutes or until golden and cooked through.

SMOKED SAUSAGE AND VEGGIE SHEET-PAN SUPPER

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.

SHEET-PAN SAUSAGES AND BRUSSELS SPROUTS WITH HONEY MUSTARD

Steps:

• Heat oven to 450 degrees, and place a sheet pan in the oven. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to a large bowl with the brussels sprouts, potatoes and 2 tablespoons olive oil, and stir until coated. (If the mixture seems dry, add a little more oil.) Season with salt and pepper.
• Spread the mixture in an even layer on the heated baking sheet, and arrange the vegetables cut-sides down. Roast 15 minutes, until the brussels sprouts and potatoes start to soften. (The sausages will not be cooked through yet.)
• Meanwhile, in a small bowl, stir together the honey, mustard and mustard seeds, if using.
• Drizzle the honey mustard over the sausages and vegetables, and toss or shake to coat. Flip the sausages. Sprinkle with almonds, if using. Roast until the sausages are cooked through and the vegetables are golden and tender, another 10 minutes or so. Season to taste with salt and pepper.

SAUSAGE SHEET-PAN SUPPER

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.

SAUSAGE AND GREENS SHEET-PAN DINNER

Steps:

• Preheat oven to 450°F. Toss potatoes, 2 Tbsp. oil, 1 tsp. salt, and 1/4 tsp. pepper on an 18x13" rimmed baking sheet. Prick sausages all over with a sharp knife, then nestle among potatoes. Roast, turning sausage and tossing potatoes halfway through, until potatoes are lightly browned and just barely fork-tender and sausage is just cooked through, 12-14 minutes.
• Meanwhile, whisk vinegar, mustard, honey, and remaining 6 Tbsp. olive oil, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Pour about 1/4 cup dressing into a small bowl or pitcher and reserve for serving. Toss greens in remaining (about 2 Tbsp.) dressing, using your hands to massage dressing evenly into leaves.
• Scatter dressed leaves in an even layer over sausage and potatoes. Roast, tossing greens halfway through, until greens are tender and charred in places, 3-5 minutes.
• Separate sausage, potatoes, and greens into sections to serve, if desired, or toss all together. Serve with reserved dressing alongside.

SHEET PAN SAUSAGE AND VEGETABLES

Steps:

• Preheat the oven to 425°F and set an oven rack in the middle position. Line a 13 x 18-inch baking sheet with heavy-duty aluminum foil for easy clean-up, if desired.
• Directly on the baking sheet, toss the onion, carrots, and Brussels sprouts, oil, salt, pepper, and thyme until the vegetables are evenly coated. Place the sausages on the baking sheet, spacing them evenly around the pan, and arrange the vegetables as best you can in a single layer. Roast for 25 minutes, until the sausages are cooked through and the vegetables are caramelized and tender (no need to stir while cooking).
• Note: Feel free to substitute different vegetables, such as baby potatoes (halved), sweet potatoes (cut into 1-inch chunks), large broccoli or cauliflower florets, or even grapes. (If using potatoes, do not line the pan with foil, as they are prone to sticking.)

SHEET PAN SAUSAGE AND POTATOES

Steps:

• Preheat oven to 425F (use Convection if you have it). Line a baking sheet with aluminum foil for easier cleanup if desired.
• Add the sausage, potatoes, onions, evenly drizzle with olive oil, evenly seasoning with the Italian seasoning, salt, pepper, and toss with your hands to combine and coat evenly.
• Bake for about 40 to 45 minutes, or until potatoes are tender and have as much color as desired; toss halfway through baking to ensure even cooking. Start checking at 30 minutes for doneness since all ovens, veggies, etc. vary.
• Optionally sprinkle with Parmesan and serve immediately.

HEALTHY 20 MINUTE SHEET PAN SAUSAGE AND VEGGIES

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!

SHEET PAN ITALIAN SAUSAGE AND VEGGIES

Steps:

• Preheat oven to 400°F. Chop the veggies and place on a parchment or foil lined baking sheet. (This isn't necessary, but it makes for easy clean up). Drizzle the olive oil over everything and toss to coat.
• In a small bowl, combine the Italian seasoning, parsley, oregano, salt, and pepper. Stir to combine. Sprinkle the seasoning mixture over the veggies. Toss to coat.
• Evenly disperse the meat throughout the pan.
• Place the pan in the oven and bake for 15 minutes. Gently remove the pan from the oven. Turn the veggies and meat so stir things up. Place back in the oven and bake for 10-15 more minutes, or until the veggies are tender and the meat is cooked through.
• Serve by itself or over rice or quinoa.

SAUSAGE SWEET POTATO SHEET-PAN DINNER

Steps:

• Preheat oven to 425º. Place sweet potatoes and onion in 15x10x1-in. baking pan; drizzle with oil. Sprinkle with brown sugar and seasonings; toss to coat. Bake for 15 minutes. Gently stir in pears; top with sausages., Bake 20 minutes longer, stirring once. Increase oven temperature to 450º. Bake until sausages are golden brown and a thermometer inserted in sausage reads at least 160º, 8-10 minutes longer, turning once.

OVEN ROASTED POTATOES & SAUSAGE SHEET PAN DINNER

Steps:

• Preheat the oven to 400 degrees F. Line sheet pan with parchment paper or foil for easier cleanup .
• Slice the baby red potatoes in half. In a small bowl, mix together all of the seasonings.
• Place the red potatoes and baby carrots on the sheet pan. Drizzle 2 tablespoons olive oil and half of the seasoning mix on top. Gently Toss to combine and place in the preheated oven for 20 minutes.
• Prepare the asparagus by trimming the ends and cutting into 2 inch pieces. Thinly slice the yellow onion and thickly slice the sausage.
• Remove the potatoes and carrots from the oven and push them to one side of the pan using a spatula. On the other side add the chopped asparagus, sliced onion, sausage, and minced garlic.
• Drizzle the remaining 2 tablespoons olive oil and remaining seasoning mix.
• Toss to combine and then toss those ingredients with the potatoes and carrots.
• Bake for another 10-15 minutes stir or until potatoes and onions are roasted to your preference. Top the dish with freshly grated Parmesan.
• Serve immediately. Enjoy!
• Salt and pepper to taste. It is also good with a little lemon juice squeezed over the top.

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.

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).

ITALIAN SAUSAGE SHEET PAN DINNER

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!

SAUSAGE BROCCOLI CHEDDAR SHEET PAN

Steps:

• Preheat the oven to 400 degrees.
• Line a baking sheet with foil or parchment paper for easy clean up. Lightly spray with cooking oil
• Add the broccoli florets and sliced sausage to the pan. Roast 15 minutes. Remove the pan from the oven and flip the sausage and broccoli.
• Roast an additional 5-10 minutes until the broccoli reaches your desired tenderness.
• Add the shredded cheese and pop back in the oven 1-2 minutes until the cheese has melted. Add salt and pepper to taste.

SHEET PAN SAUSAGE AND VEGGIES

Steps:

• Preheat the oven: Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
• Combine ingredients: Prepare Place all the veggies (tomatoes excluded) and sausage on the prepared sheet pan. Drizzle the olive oil all over everything, then add the Italian seasoning, garlic powder, salt, pepper and toss everything together well. Arrange them so that they are one even layer over the baking sheet, to ensure even cooking.
• Bake: Transfer the baking sheet to the oven and bake for 15 minutes.
• Add tomatoes: Carefully remove the baking sheet from the oven and add the tomatoes. Flip or stir all the ingredients around. Return the baking sheet to the oven and bake for another 20 minutes or until the vegetable are crisp-tender and potatoes are fork tender.
• Finish and serve: If desired, sprinkle with freshly grated Parmesan cheese as soon as they come out of the oven and serve over rice or quinoa.

SHEET-PAN SHRIMP AND SAUSAGE JAMBALAYA

Steps:

• Preheat the oven to 425 °F.
• On a large rimmed baking sheet, place 6 ounces sliced andouille sausage and 1 ½ cups sliced yellow onion. Drizzle with 1 tablespoon olive oil and ½ teaspoon Creole seasoning. Toss to coat well. Bake in the preheated oven until the sausage blisters and the onions are softened for about 8 minutes.
• Meanwhile, in a bowl, toss 12 ounces large peeled, deveined raw shrimp with 1 teaspoon Creole seasoning and the remaining 1 tablespoon olive oil.
• Remove the baking sheet from the oven and arrange the seasoned shrimp in an even layer over the sausage mixture. Return to the oven, and bake until pink for about 4 minutes.
• Stir together 2 packages rice, 1 ½ cups chunky salsa, and the remaining ½ teaspoon Creole seasoning.
• Remove the baking sheet from the oven and spoon the rice over and around shrimp and sausage, and return to the oven. Bake until the rice is heated through and tender for about 6 minutes.
• Garnish with thinly sliced scallions, and serve hot.

SHEETPAN SAUSAGE SUPPER

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.

SHEETPAN SAUSAGE SUPPER

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.

SHEET PAN DINNER: SAUSAGE AND VEGETABLES!

Steps:

• Grab a sheet pan. Then take some red potatoes and cut them into about 8 pieces. Place the cut potatoes on the sheet pan. Drizzle with olive oil. Then take the ranch packet and sprinkle about half of the packet onto the potatoes. Then mix all together so potatoes are coated with olive oil and dry ranch dressing. Then make sure they are evenly spread on the pan.
• Then cut the carrots into the same size of pieces as the potatoes and arrange them on the pan in between the potato pieces. Then pepper the veggies.
• Then place them in the oven that is preheated to 400 degrees for 20 minutes.
• Then remove from oven and add the onions and bell peppers that have been cut into 1 inch squares. Arrange them on top of the cooked potatoes. And then add the chicken sausage that has been cut into 1/2 inch rounds.
• Sprinkle the remaining ranch dressing packet on top of the ingredients on the sheet pan and then mix all together.
• Pop back in the oven for 15 minutes. Then remove and serve!