Sausage and Roasted Vegetables Sheet Pan

We know you love sheet pan dinners as much as we do.  They are easy, healthy, delicious and usually mess-free.  Our sausage and vegetables won’t disappoint.  Flavorful and a crowd pleaser!  Serve ‘as is’ for a high protein option or over rice for a heartier entree.

Serves 4-6

Ingredients:

2 lbs sausage links in casing (I like to use chicken sausage with a light flavoring)

3-4 red, yellow and orange bell peppers, sliced into 1” strips

1 large yellow onion, sliced

1 1/2 lb fingerling potatoes, halved

1/2 lb asparagus, tough ends trimmed

1 cup olive oil

1/2 cup lemon juice

2 tsp kosher salt

3/4 tsp black pepper

1/2 tsp red pepper flakes

2 tsp thyme

2 tsp oregano

1 tsp smoked paprika

2 tsp garlic powder

To Serve:

Fresh herbs, lightly chopped

Directions:

Preheat oven 400 degrees.

Slice peppers, onions, potatoes and asparagus.  Place in large bowl.

In small bowl, mix olive oil through paprika.  Whisk well.  Pour 3/4 of mixture over top of vegetables and toss well to coat.  Set remaining oil mixture aside.

Spread vegetables over baking sheet coated with nonstick spray.  Ensure vegetables aren’t crowded and if they are, split amongst two baking sheets.

Lay peeled garlic cloves on small piece of foil.  Coat with olive oil and wrap in foil.  Nestle in center of vegetables.

Cook for 20 minutes.  Remove mixture from oven and toss vegetables.  Nestle sausage links amongst vegetables and return to oven.  Cook 15-20 more minutes.  Turn sausage midway through.

Remove from oven.

Plate all vegetables and sausages on platter.  Drizzle remaining olive oil mixture over top.  Garnish with fresh herbs.