Sheet Pan Sausage and Vegetables
Cook
25 mins
Prep Time
15 mins
Total Time
40 mins
Serves
4-6
Ingredients
- 1.5 lbs Italian sausage links (sweet or spicy), cut into 2-inch pieces
- 1 large head broccoli, cut into bite-sized florets
- 1 large head cauliflower, cut into bite-sized florets
- 3 large carrots, cut into 1-inch diagonal pieces
- 1 large purple onion, cut into wedges
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- Lemon wedges for serving
Kitchen Tools Needed:
- Large rimmed baking sheet
- Parchment paper or aluminum foil
- Large mixing bowl
- Measuring cups and spoons
- Knife and cutting board
- Large spoon or tongs
Steps
- Preheat and Prep: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Prepare Vegetables: Cut broccoli and cauliflower into similar-sized florets. Cut carrots into 1-inch diagonal pieces. Cut purple onion into thick wedges.
- Season the Vegetables: In a large bowl, combine broccoli, cauliflower, carrots, and purple onion. Drizzle with olive oil and add minced garlic, oregano, thyme, rosemary, salt, pepper, and red pepper flakes. Toss until all vegetables are evenly coated.
- Arrange on Sheet Pan: Spread seasoned vegetables on the prepared baking sheet. Nestle sausage pieces among the vegetables. Make sure everything is in a single layer for even cooking.
- Roast Everything: Bake for 25-30 minutes, stirring once halfway through cooking. Sausage should be browned and cooked through, vegetables tender and lightly caramelized.
- Finish & Serve: Remove from oven and immediately sprinkle with fresh parsley and thyme. Serve hot with lemon wedges on the side. Great over rice, pasta, or on its own.
Macros:
Total Calories: 420
Carbs: 18g
Proteins: 22g
Fats: 28g