Sheet pan dinners have become a staple in many kitchens due to their simplicity and deliciousness. One standout favorite is the Sheet Pan Dinner With Sausage And Roasted Vegetables. This dish not only offers a burst of flavors but is also incredibly easy to prepare, making it an ideal choice for busy weeknights or relaxed weekends.
Originating from the concept of one-pan cooking, sheet pan dinners have gained popularity for their minimal cleanup and versatility. By combining sausage with a variety of roasted vegetables, this dish provides a balanced meal that’s both hearty and healthy. Whether you’re a seasoned chef or a beginner, this recipe is sure to become a favorite in your culinary repertoire.
Ingredients
To make this delectable sheet pan dinner, you’ll need the following ingredients:
- 1 pound (450g) of sausage (Italian, chicken, or your choice)
- 2 cups (300g) of potatoes, cut into small cubes
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large zucchini, sliced into rounds
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
Preparing the Ingredients
- Preheat the Oven: Set your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
- Prepare the Vegetables: Wash and slice the vegetables. Make sure the potatoes are cut into small cubes for even cooking. Place them in a large mixing bowl.
- Season the Vegetables: Add the olive oil, garlic powder, smoked paprika, salt, and pepper to the bowl of vegetables. Toss everything together until the vegetables are well-coated with the seasoning.
Assembling the Sheet Pan
- Arrange on the Sheet Pan: Spread the seasoned vegetables evenly on a large sheet pan. Make sure they are in a single layer to ensure they roast properly.
- Add the Sausages: Place the sausages on top of the vegetables. If using links, you can leave them whole or slice them into rounds for faster cooking.
Cooking the Dinner
- Roast in the Oven: Place the sheet pan in the preheated oven. Roast for 25-30 minutes, flipping the vegetables and sausages halfway through. The dish is done when the vegetables are tender and slightly caramelized, and the sausages are cooked through.
- Check Temperature: Ensure the sausages reach an internal temperature of 160°F (71°C) for food safety.
Serving
- Garnish and Serve: Remove the sheet pan from the oven. Garnish with freshly chopped parsley if desired. Serve hot and enjoy your meal.
Tips and Variations
Cooking Tips
- Uniform Cutting: Cut vegetables into uniform sizes to ensure even cooking.
- Crispy Vegetables: For extra crispy vegetables, avoid overcrowding the pan. Use two pans if necessary.
- High Heat: Roasting at a high temperature helps caramelize the vegetables, enhancing their natural sweetness.
Variations
- Vegetable Swap: Feel free to swap out vegetables based on what’s in season or your preferences. Broccoli, carrots, and Brussels sprouts are excellent alternatives.
- Spice it Up: Add a pinch of chili flakes for a spicier kick.
- Herbal Infusion: Incorporate fresh herbs like thyme or rosemary for added aroma and flavor.
Substitutions
- Sausage: Use turkey sausage for a leaner option, or opt for plant-based sausage for a vegetarian meal.
- Oil: Substitute olive oil with avocado oil or coconut oil for a different flavor profile.
Nutritional Information
Here’s a basic nutritional breakdown per serving (serves 4):
- Calories: 350
- Protein: 18g
- Carbohydrates: 25g
- Fat: 20g
- Fiber: 5g
This sheet pan dinner provides a balanced meal with protein from the sausage and a variety of vitamins and minerals from the colorful vegetables.
The Sheet Pan Dinner With Sausage And Roasted Vegetables is a testament to how simple ingredients can come together to create a satisfying meal. With minimal prep and cleanup, it’s perfect for any night you crave something delicious without the fuss.