Sheetpan Sausage Supper
This is the recipe that takes "throwing something together" to the next level. This sheet pan sausage dinner involves placing your seasoned veggies onto a baking sheet with some Italian sausages, then putting the whole thing in the oven. Dinner? Done. Dovetaling Tip: Cook an additional 1 pound of sausage to use in Sausage, Peppers and Onions on day 4.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 620
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 620
1 pound trimmed whole brussels sprouts
3 parsnips, cut into 1/4-inch slices
3 sweet potatoes, cut into wedges
2 red onions, cut into quarters
3 tablespoons olive oil
1/2 teaspoon dried sage
Sprinkle of kosher salt
Sprinkle of freshly ground black pepper
12 Italian sausages
Directions:
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.
Source: foodnetwork.com
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.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
