Main Dish | May 22, 2017

Sausage + Veggie Sheet Pan Meal

This is one of our family’s favorites. I started making it a while ago because 1. I was out of groceries, but had a few veggies. 2. we were out of money till pay day and 3. I was out of time. SO if you have even one of these problems…well, even if you don’t. You need to make this sausage + veggie sheet pan meal. It is packed with flavor, veggies and whole foods. Everyone from kids to picky adults will love it.

An overhead shot of sausages and veggies in two bowls and a sheet pan

The Veggies

1.You can fill your pan up with any vegetable or root vegetable really. Substitute red potatoes for sweet potatoes, kielbasa for your favorite chicken sausage.

2. You will want to chop your veggies up in different sizes depending on which ones you choose and how long they take to cook. Potatoes and carrots take longer to cook than zucchini, squash, mushrooms and onions. Slice the softer veggies in larger chunks. Slice the firm veggies in small pieces or thin slices.

An overhead shot of an oval platter filled with raw vegetables

3. The veggies don’t need much more spices and salt because sausage is full of herbs, spices and pleeeenty of salt. When they’re placed on top of the veggies it spreads that goodness all over. Toss in olive oil and lightly salt with your favorite seasoning salts.

An overhead shot of Sausage and Veggies in a Sheet Pan
Toss in some olive or avocado oil and your favorite seasoning salt. I really like to toss the potatoes in a little creole seasoning. It has a bit of a kick, which really takes those bland potatoes up a notch. Then I lightly toss the remaining veggies in my favorite seasoning salt.

An overhead shot of ingredients to make a Sausage + Veggie Sheet Pan Meal

I like to line my pan with parchment paper. Slice up your sausage so that as it bakes the flavors and juices can seep into the veggies. Spread them all out on a sheet pan and bake! Serve hot from the oven!

An overhead shot of a Sausage + Veggie Sheet Pan with a wooden spoon

On another note, we recently have been using these Enameled sheet pans by Canyon Crow Home and love them! See all the baked, caramelized oils on the sides of the pans, outside of the parchment paper? It came right off! The usual aluminum  pans take sooo much elbow grease. I’ve used these bad boys several times and they still look brand new….even after some seriously over-baked brownies were scraped off.

5 from 1 vote
Sausage and Veggie Sheet Pan Meal
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

An easy and delicious sheet pan meal perfect for weeknights

Course: Main Dish
Cuisine: American
Keyword: sausage bake, tray bake
Servings: 4 servings
Calories: 324 kcal
Author: Desarae
Ingredients
  • 6-8 red potatoes cut into bite-size pieces (this all depends on the size of your potatoes. I use enough to fill my pan about 1/3 of the way up.
  • 2 zucchini/yellow squash
  • 2 celery stalks
  • 3 large carrots
  • 1 package kielbasa or your favorite sausage
  • 2 TBS olive oil
  • seasoning salt
  • Creole seasoning salt
Instructions
  1. Chop all veggies. The veggies (like potatoes and carrots) that take longer to cook, cut into smaller bite-size pieces than the veggies that cook faster.
  2. If desired, separate potatoes and toss in creole seasoning and oil.
  3. Toss veggies with olive oil and seasoning salt, then and add to pan.
  4. Section up sausage or kielbasa and place on top of veggies.
  5. Bake at 400 degrees for 20 minutes, stir veggies and flip sausage and bake for another 20-30 minutes or until potatoes are for tender.
Nutrition Facts
Sausage and Veggie Sheet Pan Meal
Amount Per Serving
Calories 324 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 115mg5%
Potassium 1907mg54%
Carbohydrates 58g19%
Fiber 8g33%
Sugar 9g10%
Protein 7g14%
Vitamin A 7950IU159%
Vitamin C 48.3mg59%
Calcium 71mg7%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.

 

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