A healthy, easy, and delicious sheet pan dinner of toasty roasted vegetables and savory mild sausage.
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I guess I’m on a roasted vegetable kick with first this roasted cauliflower and then these roasted garlic rosemary potatoes and now this recipe, but I really can’t help myself.
Roasted vegetables are so yummy!
I’m telling you, they are where it’s at in terms of healthy, delicious meals. And we eat them ALL THE TIME.
I love sheet pan dinners, don’t you? Just throw everything together on a sheet pan and stick it in the oven to bake until its toasty brown.
Some nights we will make the meal stretch a little further with a bread or fruit salad (this Autumn Fruit Salad for example). But other nights when we are short on time, it’s just a plain and simple sheet pan of roasted vegetables and sausage for dinner.
Yum.
This recipe is super adaptable.
You can adapt it to your heart’s content. You can add different kinds of vegetables or change up the spices. Just make sure all the vegetables are roughly the same size to ensure that they cook evenly. I’ve used peeled and chopped winter squash (like butternut) in place of the cauliflower and that is really yummy. So many possibilities. And they are all so good. It’s hard to go wrong with roasted vegetables.
Well until next time, my friends. Happy Friday! Hope you have a wonderful weekend.
Roasted Vegetables with Sausage
A healthy, easy, and delicious sheet pan dinner of toasty roasted vegetables and savory mild sausage.
Ingredients
- 3-4 medium potatoes see note
- 1 small onion
- 3-4 large carrots
- ½ head cauliflower
- 2 tablespoons oil
- 2 cloves garlic minced
- ¼ teaspoon rosemary
- 1 teaspoon Italian seasoning
- 2 tablespoons grated Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 pound uncooked mild Italian sausage see note
Instructions
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Preheat oven to 450 degrees F. Spray a large sheet pan with cooking spray and set aside.
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Wash the potatoes, peel them if desired otherwise scrub the skins well. Chop potatoes into 1-inch pieces until you have about 2 cups.
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Peel and chop onion. Peel and chop carrots into 1-inch pieces until you have about 2 to 2-1/2 cups. Wash cauliflower and chop into large 1-inch florets until you have about 2 cups. Add all vegetables to a large bowl and mix together.
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In a small bowl or cup add the oil, minced garlic, rosemary, Italian seasoning, grated Parmesan cheese, salt and pepper and mix. Pour oil mixture over vegetables and toss well.
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Spread seasoned vegetables on sheet pan. Chop Italian sausage in large 1 to 1-1/2 inch pieces and place pieces evenly around the pan.
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Place in pan preheated 450 degree oven. Roast for 30-40 minutes, turning vegetables and meat every 15 minutes or so to roast evenly. This dish is done when the sausage is fully cooked and the vegetables are tender and start to brown.
Recipe Notes
1. You can use any type of potatoes that you like: russets, red potatoes, Yukon gold, etc.
2. For the Italian sausage you can use bulk sausage or uncooked sausage links. If you want to use precooked sausage I would add it about halfway through roasting time so it doesn’t get too dry.
3. This recipe is easily adaptable. You can add different kinds of vegetables or change up the spices. Just make sure all the vegetables are roughly the same size to ensure that they cook evenly.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
Opps. I forgot to rate this!
Thank you!
We had the Roasted Vegetables with Sausage tonight and it was a Big Hit! Cauliflower is only eaten raw from a Veggie tray in our house so I cut a Red Pepper into strips and put them on top of everything. They roasted up beautifully. My husband suggested more sausage and I had to confess I had used less than the recipe called for. Thanks Heather!
Yay! So glad you liked it. I bet the red pepper was delicious!