Sausage and Spring Veggie Sheet Pan

Name: Sausage and Spring Veggie Sheet Pan
Prep time: 8
Cook time: 18
Total time: 26
Yield: 1
Ingredients: small red onion, cut lengthwise into ¼-inch strips; medium bunch asparagus (about 14 ounces), tough ends trimmed; snow peas; package The Sausage Project Italian Herb Chicken Sausage, cut into thirds; olive oil; frozen peas; Flaky sea salt and freshly ground black pepper, to taste; lemon zest; olive oil; red wine vinegar; lemon juice; small garlic clove, finely grated; Italian seasoning; honey; finely chopped fresh parsley (optional)

Prep Time: 8 min | Cook Time: 18 min | Servings: 1

Italian Herb

Mediterranean

Spring is the perfect time to let seasonal ingredients shine, whether it’s a colorful pasta salad packed with asparagus or a pea-dotted bowl of crispy gnocchi. When produce is this fresh and vibrant, it doesn’t need much—making this easy sheet-pan dinner a natural fit for your weeknight rotation.

There’s nothing complicated here. Toss asparagus, red onion, and snow peas onto a pan, then let them mingle with the savory spices and Calabrian chili heat of our Italian Herb Chicken Sausage. Roast, toss with a bright Italian dressing (homemade or store-bought) and fresh lemon zest, and serve alongside risotto or your favorite grain. It’s exactly what spring cooking should be: simple, fresh, and deeply satisfying.

See Recipe

A sheet pan full of sausage and vibrant vegetables on an elegant table setting beside a package of Italian Herb Chicken Sausage.

SERVING MULTIPLIER:

Ingredients

Sausage and Spring Veggie Sheet Pan

1 small red onion, cut lengthwise into ¼-inch strips

1 medium bunch asparagus (about 14 ounces), tough ends trimmed

8 ounces snow peas

1 package The Sausage Project Italian Herb Chicken Sausage, cut into thirds

2 tablespoons olive oil

4 ounces frozen peas

Flaky sea salt and freshly ground black pepper, to taste

2 tablespoons lemon zest

Italian Dressing

2 tablespoons olive oil

1 tablespoon red wine vinegar

2 tablespoons lemon juice

1 small garlic clove, finely grated

1 teaspoon Italian seasoning

½ teaspoon honey

2 tablespoons finely chopped fresh parsley (optional)

Instructions

Prep Time: 8 min | Cook Time: 18 min | Servings: 1

Preheat the oven to 425°F.

Add the red onion, asparagus, and snow peas to a large sheet pan. Drizzle with olive oil and season with about 1 teaspoon flaky sea salt and a few grinds black pepper. Toss to coat evenly, then add the sausage to the pan and distribute evenly among the vegetables.

Roast for 10–12 minutes, until the vegetables and sausage begin to take on some color at the edges.

While your sausage and veggies cook, prepare the dressing: In a small bowl, whisk together all of the ingredients until they're well combined.

Remove the pan from the oven and add the frozen peas. Sprinkle the lemon zest over the top, then gently toss to combine.

Return the pan to the oven and roast for another 5 minutes, until the vegetables are tender and the sausage is lightly browned.

Remove from the oven and drizzle with the dressing. Toss to coat, then finish with chopped parsley, if using. Serve warm.