Best Smoked Sausage Veggie Bake Recipes

SHEET PAN SAUSAGE AND VEGGIES

Sheet Pan Sausage and Veggies image

Sheet Pan Sausage and Veggies makes for the best simple, filling, and nutritious dinner with virtually no cleanup! A killer seasoning blend gets tossed with your favorite veggies and smoked sausage and roasted to perfection. Top with freshly grated Parmesan cheese and enjoy as is or over a cooked grain.

Provided by Chelsea

Time 50m

Number Of Ingredients 12

Ingredients

2 cups (276g) diced baby red potato
3 cups (298g) trimmed and halved green beans
1 large head of broccoli ((2 cups; 137g))
1 and 1/2 cups (161g) chopped bell peppers ((2 large or 6-7 mini sweet bell peppers))
13 ounces (368g) smoked sausage ((See Note 1))
6 tablespoons (73g) olive oil
1/4 teaspoon red pepper flakes, (optional (leave out if you don't like heat!))
1 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon EACH: dried oregano, dried parsley
Salt & pepper
Serve with: fresh parsley, quinoa/rice, lots of freshly grated Parmesan cheese

Steps:

PREP: Preheat the oven to 400 degrees F. Line a very large sheet pan (I use this 15x21 inch sheet pan) or 2 smaller pans with parchment paper and set aside.
PREP VEGGIES: It is important to prep the veggies according to directions to ensure they all cook at the same rate. Wash and chop the unpeeled baby red potatoes. You want the pieces quite small. I halve the baby potatoes and then dice each half. This yields a total of 10-12 pieces per potato. Trim the green beans and then cut in half, chop the broccoli into florets, chop the peppers into 1-inch pieces, and coin the sausage in thick (1/2-inch) slices.
OLIVE OIL AND SEASONINGS: Place all the veggies and sausage on the prepared sheet pan. Pour the olive oil and all the seasonings on top. Season to taste with salt and pepper (I add 1/2 teaspoon of salt and 1/4 teaspoon pepper to start with). Use your hands to toss and evenly coat all the veggies and sausage with seasonings. Space everything out so it has plenty of space to cook. If veggies are crammed/overlapping they'll steam instead of roast and will take longer to cook.
BAKE: Bake 15 minutes, remove from the oven and flip/stir all the veggies around. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp-tender.
ENJOY: If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven. (If you aren't adding the cheese, you'll likely need to add some more salt to the dish.) Add fresh parsley if desired and enjoy immediately. Serve over cooked rice or quinoa if desired.
STORAGE: I don't recommend freezing this recipe; the veggies end up mushy upon being thawed. Leftovers will stay great in airtight containers in the fridge for 3-4 days. Obviously, there is a loss of texture, but overall it's still delicious!

Nutrition Facts : ServingSize 1 serving, Carbohydrate 49 g, Protein 22 g, Fat 48 g, SaturatedFat 12 g, Cholesterol 65 mg, Sodium 870 mg, Fiber 13 g, Sugar 14 g, Calories 692 kcal

SMOKED SAUSAGE AND VEGGIE SHEET-PAN SUPPER

Smoked Sausage and Veggie Sheet-Pan Supper image

This recipe is tasty and quick and can easily be doubled for last-minute dinner guests. Cook it in the oven or on the grill, and add the veggies of your choice. -Judy Batson, Tampa Florida

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 package (13-1/2 ounces) smoked sausage, cut into 1/2-inch slices
8 fresh Brussels sprouts, thinly sliced
1 large sweet onion, halved and sliced
1 medium yellow summer squash, halved and sliced
1 medium zucchini, halved and sliced
1 medium sweet yellow pepper, chopped
1 medium green pepper, chopped
1 medium tomato, chopped
3/4 cup sliced fresh mushrooms
1/2 cup Greek vinaigrette

Steps:

Preheat oven to 400°. Place the first 9 ingredients into a greased 15x10x1-in. baking pan. Drizzle with vinaigrette; toss to coat. Bake, uncovered, 15 minutes. Remove pan from oven; preheat broiler. Broil sausage mixture 3-4 in. from heat until vegetables are lightly browned, 3-4 minutes.

Nutrition Facts : Calories 491 calories, Fat 37g fat (13g saturated fat), Cholesterol 64mg cholesterol, Sodium 1430mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 5g fiber), Protein 18g protein.

HEARTY VEGETABLE AND SAUSAGE BAKE

Hearty Vegetable and Sausage Bake image

I was wanting a comfort food without spending a lot of time preparing it, and this is what I came up with. Please feel free to change the amounts of spices and seasonings to suit your own tastes. If your potatoes are too large cut them into quarters. Submitted to "ZAAR" on October 17th,2207

Provided by Chef shapeweaver

Categories One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb new potato, washed and cut in half
1 medium sweet onion, sliced into medium thick rings
1 lb smoked sausage, cut into bite sized pieces
1/2 lb baby carrots or 2 large carrots, cut into medium bite size pieces
1 teaspoon salt
1/2-1 teaspoon pepper
3 teaspoons melted margarine
1 teaspoon garlic powder
1 1/2 teaspoons dried thyme

Steps:

Preheat oven to 400ºF and spray a 9x13-inch baking pan with cooking spray.
Combine all ingredients except smoked sausage in a large zipper type plastic bag,mixing well.
Place ingredients from bag into prepared pan,bake uncovered for 30 minutes.
Add sausage to vegetables mixing well (if desired at this point feel free to add more seasonings).
Bake for 20 minutes or until potatoes are tender and golden browned.