Roasted Sausage and Vegetables
This roasted sausage and vegetables sheet pan dinner is so good! The blend of cinnamon, rosemary, and parsley really bridges together the flavors of the chicken sausage and the vegetables. This dish contains a lot of vegetables as well, making it a healthy dinner! Sheet pan dinners are my new favorite way to make dinner. I even find it easier than the slow cooker, because a baking sheet is much easier to clean than a huge ceramic insert. Plus, your food is ready much faster. I like that you can literally just throw a bunch of stuff on a baking sheet and go. It’s such an easy way to get in more vegetables, which is something I am always trying to do. With only 10 minutes of prep work, this roasted sausage and vegetables sheet pan dinner is super easy to make! Perfect for those hectic weeknights where you don’t want to spend a lot of time cooking and cleaning.
Chicken sausage (and also turkey) is much healthier than pork sausage when compared on a calorie and fat basis. For example, the al fresco brand chicken sausage claims that its chicken sausage contains 70% less fat than pork sausage.
A chicken sausage is ground chicken meat with a casing on it. Chicken sausage is usually flavored with a variety of herbs and spices, and occasionally sweetened.
A sheet pan dinner is where you take a baking sheet, fill it with coarsely chopped vegetables and meat, drizzle it with an herb/spice oil mixture, and then you roast everything together in the oven. For these types of meals, both preparation and clean-up is fast and simple. Sheet pan dinners also allow you to get in a few servings of different vegetables, which is important for overall health. These dinners are also the easiest way to eat ‘clean.’
It can. Usually it appears in the casing of the chicken sausage rather than in the sausage itself. Before purchasing, it is important to thoroughly read through the ingredients list.
Step 1. Preheat oven to 400F. Meanwhile, wash, dry, and peel your sweet potato. Using a sharp knife, cut it into cubes. For the onion, slice it into thick pieces so that they don’t burn and dry out during roasting. For the green beans, give them a good rinse first, and then trim off the ends. There are a few shortcuts I like to use for the green beans to speed up the trimming process. Only the end with the stem needs to be trimmed off. The sharp pointy end is edible, and does not need to be trimmed. The other thing I like to do, is to grab a bunch of green beans, align all the stems toward one end, bunch them up, and make a single cut through the pile. For the sausage, I cut them into 1″ pieces. Take the prepped vegetables and sausage, and mix them together on a baking sheet. You can also line the baking sheet with aluminum foil for easier clean-up.
Step 2. Next, it’s time to make the oil mixture. Measure out the oil, and add the garlic, rosemary, parsley, and cinnamon. Stir until thoroughly mixed together.
Step 3. Drizzle the oil mixture over the sausage and vegetable mixture. Toss until everything is coated.
Step 4. Bake at 400F for 30 minutes, or until the sweet potatoes are fork tender. At the 15 minute mark, take out the baking sheet, flip the sausage and vegetables over, and place back in the oven for the remaining 15 minutes.
Roasted Sausage and Vegetables
- 12 oz. sweet chicken sausage, cut into 1" pieces (I used al fresco sweet apple chicken sausage)
- 1 large sweet potato, peeled and cubed
- 1 white onion, sliced thick
- 16 oz. green beans, trimmed
- 1/4 cup extra light olive oil
- 3 cloves garlic, minced
- 2 teaspoons chopped rosemary
- 1/2 teaspoon parsley flakes
- 1/2 teaspoon ground cinnamon
- Freshly ground Himalayan pink salt and black pepper to taste
- Preheat oven to 400F. If desired, line baking sheet with aluminum foil.
- Mix the prepped vegetables and sausage together on a baking sheet.
- In a measuring cup, whisk together the olive oil, garlic, rosemary, parsley, and cinnamon.
- Drizzle the oil mixture over the sausage and vegetable mixture. Toss until everything is coated. Top with freshly ground Himalayan pink salt and black pepper to taste.
- Bake at 400F for 30 minutes or until the sweet potatoes are fork tender, removing the pan at the 15 minute mark and flipping the vegetables and sausage.
ARE YOU MAKING THIS RECIPE OR OTHERS? Share your creations with me by posting a photo on my Facebook page, share it on Instagram, share it on Twitter, or save it to Pinterest with the tag #thepanickedfoodie.