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Pan-Roasted Sausage and Veggies

March 12, 2017
Pan-Roasted Sausage and Veggies

There are some recipes, where you just sort of face palm for not thinking of earlier. For example: hey, I’ve got these sweet potatoes and Brussels sprouts, why don’t I just throw a couple more ingredients on the pan and make an entire dinner out of it? Sausage and veggies can cook together in one pan, are colorful and no fuss, and happen to be super healthy and tasty.

This quick and easy recipe is being added into my regular weeknight meal rotation. Why, why hadn’t I thought of it before?! I’ve done sheet pan chicken and potatoes, but this version has way more variety. The recipe makes a whole bunch of food as well; we enjoyed the leftovers for days. And you can make it any way that your family likes.

Feel free to add something to the pan that everyone will eat. This is my winter version, with Brussels sprouts and sweet potatoes. But in the summer maybe I’ll add zucchini, broccoli, and bell peppers. Oh the possibilities! Italian sausage, Andouille, chicken sausage, apple sausage, you get the idea.

I know you were concerned, but no need to fear, this is also completely Whole30 (and Paleo) friendly. That means no gluten, no dairy, no sugar. You can read more about my adventure into Whole30 on my previous post. During Whole30 the focus is on eating protein, veggies, and fruit, and this dish is all about using those nourishing ingredients to the fullest.

Pan-Roasted Sausage and Veggies

I also promise that after this month of Whole30, The District Table will be returning right back into more normal recipes such as desserts with lots and lots of chocolate, and melted chocolate, and dark chocolate, and SUGAR. But I do appreciate the perspective I am learning by trying the Whole30 diet. And I physically feel great too. The hardest thing so far is the chocolate cravings, if you couldn’t tell. The easiest thing has been finding healthy dinner recipes!

So back to tonight’s dinner. The main component that pan-roasted sausage and veggies requires is prep time. Try to cut any potatoes into small cubes so they don’t take longer to cook than the other ingredients. Pile everything on a pan, toss with olive oil and spices, then put it in the oven.

If the pan seems crowded, divide the ingredients between two rimmed sheet pans – the ingredients should be in a single layer. Let everything roast together, and then dinner is ready to dish up. (Perhaps, next month, I would add some grated Parmesan on top too. Or serve it with a side of hummus. But shhh don’t tell.)

Pan-Roasted Sausage and Veggies
Pan-Roasted Sausage and Veggies
Serves 4
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  1. 12 oz. sausage, cut into ½-inch rounds
  2. 1 lb. Brussels sprouts, trimmed and halved
  3. 2 small sweet potatoes, peeled and diced
  4. 1 small red onion, thinly sliced
  5. ¼ cup extra virgin olive oil
  6. 4 cloves garlic, minced
  7. 2 tsp dried oregano
  8. 1 tsp dried parsley
  9. 1 tsp onion powder
  10. 1 tsp paprika
  11. Pinch of red pepper flakes
  12. 1 tsp salt
  13. ½ freshly ground pepper
  14. Chopped fresh parsley to serve, optional
  1. Preheat the oven to 400 degrees F. Toss the sausage, Brussels sprouts, sweet potato, and onion together on a rimmed sheet pan and set aside.
  2. In a small bowl, whisk together the olive oil, garlic, and remaining spices. Drizzle over the sausage and sweet potato mixture and toss well to coat everything. The ingredients should be in a single layer in the pan; if it's too crowded divide between two sheet pans.
  3. Bake for 15 minutes, then use a spatula to flip the ingredients over. Bake for an additional 15-20 minutes, until the sausage is browned and the sprouts and sweet potatoes are fork-tender. Top with fresh parsley if desired and serve.
  1. Use the sausage/kielbasa of your choice. I used chicken and apple sausage.
  2. You can also serve with grated Parmesan or a side of hummus.
  3. This makes great leftovers.
The District Table

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