One pan, so many possibilities. This easy sheet-pan dinner combines fresh veggies with our delicious Italian Herb chicken sausage, which is made with sweet basil and roasted garlic. Start by coating all your veggies and sausage in olive oil, salt, and pepper, then layer onto a sheet tray, bake, and serve. This one’s incredibly repeatable and adaptable, too—simply swap in different seasonal veggies and you’ll get a new delicious flavor profile every week using the same basic recipe.
SERVING MULTIPLIER:
1X
2X
3X
4X
1 package Italian Herb chicken sausage, cut into thirds
1 tablespoon extra virgin olive oil
1 teaspoon Kosher salt
1.5 pounds new potatoes, cut into 1/2 inch wedges
1 medium squash, cut into 1/2 inch wedges
1 medium zucchini, cut into 1/2 inch wedges
1 8 oz package baby bella (crimini) mushrooms, cut into quarters
8 jarred red peppadew peppers, cut in half
1 small onion, cut into large chunks
1 sprig fresh rosemary, de-stemmed and chopped
2 tablespoons chopped parsley, for garnish
0.5 cup mayonnaise
1 whole garlic clove, finely minced
2 tablespoons Dijon mustard
Instructions
Prep Time: 10 min | Cook Time: 30 min | Servings: 1
1
Make the sauce: In a small bowl, mix together the mayo, Dijon mustard, and minced garlic. Set aside.
2
Preheat the oven to 400℉. Toss the potatoes with 1 tablespoon olive oil, salt, and pepper, and spread on a sheet pan or 9x13 baking dish. Roast for 15 minutes, or until lightly browned on one side.
3
While the potatoes roast, place sausage links, squash, zucchini, onions, mushrooms, and peppadew peppers in a large bowl. Drizzle with the remaining 3 tablespoons olive oil, sprinkle in chopped rosemary, salt, and pepper, and toss to coat.
4
Flip the potatoes, then add the sausage and vegetables to the pan in an even layer. Return the pan to the oven and roast for 17–20 minutes, stirring halfway through, until the sausages are browned and the vegetables are tender.
5
Garnish with chopped parsley and serve with the sauce on the side.