If you have read this little old blog of mine for the past year or so, you know I’m in love with Sheet Pan Dinners. There are so many great factors involved when making one. Top on the list is the ease of cooking veggies and protein side by side in one pan large sheet pan (make that 2 large sheet pans, when you are feeding my large crew). Equally as wonderful and perhaps the very reason I love this kind of cooking method is…the roasted veggies. Something magical happens to veggies when they are tossed in olive oil and roasted. Beautiful magic, people. Seriously. Sometimes when I’m at the grocery store and I see other shoppers putting heads of broccoli, onions and bell peppers in their cart, I’m tempted to tap them on the shoulder and say something very refined and helpful like “Did you know your life will change forever if you roast those beautiful veggies?” I haven’t ever actually done it. People like to shop in peace, as you know. But I’m tempted. Roasted veggies is something everyone should know about. 🙂
This Sheet Pan Italian Sausage and Veggies is my latest version and makes use of the wonderful (and plentiful at this time of year) asparagus. Woot Woot for asparagus! One of my favorites. I also opted for Italian Chicken Sausage that is fully cooked. Since it just needs to be heated through, this particular recipe can be made in about 30 minutes…another bonus.
Hope some of you get a chance to try this one, gang! Links to several more of my favorite Sheet Pan Dinners at the end of the post.
Let’s do it!
1. Preheat your oven to 400 degrees.
2. Line two large baking sheets with tin foil. Don’t skip this step, unless you want to slave over the sink scrubbing roasted tomato juice from the pans for at least 59 hours or so. 🙂
2. Chop into even pieces, 1 red bell pepper, 1 yellow bell pepper, 1 red onion and 3 C of asparagus. Make sure to cut the tough ends off of the asparagus and discard them. Toss all of the veggies onto the pans.
3. Peel an entire head of garlic. Chop each clove once or twice. You want the garlic to remain in pretty big chunks. If you cut them too small they end up getting super dark, causing them to taste bitter. Also, the smaller you cut the garlic, the more potent the flavor will become. For this dish, we want it to be pretty mild. Mild and wonderful. Thank you for reading through this entire garlic tangent. 🙂 Add the garlic chunks to the pans.
4. Toss 1 (10 ounce) package of grape tomatoes evenly over the pans.
5. Drizzle each pan with about 2 Tb of olive oil and a generous amount of salt and pepper. Toss them (I just use my fingers here) so the oil and seasoning gets distributed evenly.
6. Place them in the oven to roast (for 10-15 minutes).
7. Boil yourself a nice pot of water and cook a (12 ounce) package of thin spaghetti noodles or angel hair pasta according to package directions.
8. Grab some good quality Italian Chicken Sausage (fully cooked). I believe I got this package at Sam’s Club.
This is a 36 ounce package, but I only ended up using half of it for this recipe. Use as much or as little as you like, depending on your own personal preference. I like a higher ratio of veggies, so I opted to just use 6 individual sausages.
9. Chop the sausage into 1/2 inch rounds.
10. When the veggies are crisp tender and the skin on the tomatoes has ruptured, remove the pans from the oven and add the sausage. Using a spatula, toss everything together, so the sausage gets some of the tomato juice and delicious flavor of the veggies.
12. Toss the pans back in the oven and roast for an additional 10 minutes, or until the sausage is heated through and slightly browned.
12. Place the cooked pasta and sausage/veggie mixture in a large bowl.
13. Pour 1/4 C of Italian Salad Dressing and 1/2 C Parmesan cheese over the top.
14. Toss it all together, give it a taste and add more dressing and cheese to your liking. It won’t need much, truly. The flavor of the roasted veggies and the sausage is plenty.
Here’s the handy printable…
Recipe from Jamie Cooks It Up!
A few more of my favorite Sheet Pan recipes…