Hi there, it’s been a while! Lately, it’s been getting harder and harder to find the time to blog, but it’s time for a comeback! I’m excited because I have so many recipes to share with you. Hopefully, you’ll find some to be helpful during these extremely challenging times due to the Coronavirus. I’m starting with this Sheet Pan Sausage and Veggies meal. It’s possibly been decades since I made it, but I was craving it and thought the family would enjoy it. Plus, it’s super easy to make!
Doctor Yum, my go-to expert on feeding kids healthy, recently posted that eating “lots of raw and roasted veggies, especially cauliflower, cabbage, Brussels sprouts, and broccoli (if you can’t find fresh, frozen is great too!)” is a great way to help support your immune system. I was so happy to read this, especially since I made an huge effort to include this in our diets long ago.
Sheet Pan Sausage and Veggies
Ingredients
- 2 14 oz packages pre-cooked sausage or kielbasa, sliced into 1/2 inch pieces I used beef polska kielbasa
- 1 large yellow squash, cut in half and then sliced into half circles
- 1 16 oz bag Brussels sprouts, trimmed and cut in half
- 2 carrots, sliced to about 1/4″ thickness
- garlic powder
- onion powder
- Italian seasoning
- salt
- pepper
Instructions
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Pre-heat oven to 425 degrees F. Lightly spray 12″ x 17″ pan with cooking spray or line with parchment paper. I use my Pampered Chef or Chicago Metallic pans (see Amazon link below) without lining and clean up is a breeze after a brief soak. Saves on paper/foil use!
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Arrange prepped sausage and veggies evenly across 2 sheet pans, in a single layer.
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Drizzle generously with olive oil over both pans and season by evenly sprinkling garlic powder, onion powder, Italian seasoning, salt and pepper over sausage and veggies. I’m typically stingy with the garlic powder and more generous with the other spices.
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Bake for about 20-25 mins, tossing halfway through, or until veggies (particularly carrots) are tender.
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That’s it! Enjoy!
Recipe Notes
You can use all sorts of other veggies, too. I often mix and match broccoli, cauliflower, asparagus, and zucchini depending on what I happen to have on hand. You can even throw in some grape tomatoes and sprinkle some parmesan cheese on top like Averie Cooks did! Yum!
This meal was served with some bruschetta and was devoured by two adults and two teenage girls. We barely had any leftovers even though I used TWO packages of sausage! It was that good! In the words of Pedro from South of the Border, you never sausage empty plates! haha! 🙂
This recipe was adapted from Averie Cooks’ Sheet Pan Sausage and Vegetables.
Another plus about this sheet pan sausage and veggies meal is that the ingredients keep in your fridge for a while before you make it. I’ve found these fresh veggies hold up pretty well for about 2 weeks, sometimes longer. The sausage, of course, won’t go bad for months. It’s a good meal to add to your rotation if you are on a stay-at-home order like many of us.
I just made it again using asparagus instead of Brussels sprouts this time. Just as much a hit as the first time. This time I served it with tomato mozzarella and Damn Delicious’ Red Lobster Cheddar Bay Biscuits. I snuck in some protein powder, flax seed and wheat germ and they still loved them. Oh, and a small glass of 3 buck Chuck for the hubby and me. 😉
We’ll, that’s it for now! I truly hope you and your loved ones are doing well and able to stay healthy and safe! Feel free to hit me up with any questions you may have. I’ll be happy to answer them as best as I can!
Thanks so much for stopping by! Feel free to make my day by leaving me a comment, following my blog via email, on Facebook or on Instagram.The more the merrier!
Christine, aka happyvballgirl 🙂
To check out items used in this post or some of my favorites, simply click here: “Products I Love“. Purchases made using these links earns me a little extra cash to support my bento habit, which Hubby really appreciates. Haha! So, THANK YOU, should you choose to purchase any of ’em!
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