Sheet Pan Sausage and Vegetables
Smoked sausage roasted with fall root veggies and savory seasonings make a delicious & easy one-pan meal.
Servings: 4
Equipment
Ingredients
- 2 pounds turnips or rutabagas peeled and cut into 1-inch cubes
- 1 red onion cut in ½-inch pieces
- 1 pound smoked sausage cut in ½-inch slices
- 1 bell pepper red or green, cut into 1-inch pieces
- 1 medium zucchini cut in ½-inch moons
For the Seasoning
- 2 tablespoons olive oil
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon Dijon mustard
- ½ teaspoon dried oregano
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425°F.
- In a small bowl, combine oil, Worcestershire sauce, garlic powder, Dijon mustard, oregano, salt, and pepper.
- In a medium bowl, toss the turnips and onion with 1 tablespoon of the seasoning mix. Spread into a single layer on the baking sheet and roast for 10 minutes.
- In the same medium bowl, add the sausage, zucchini, and bell pepper and toss with the remaining seasoning mix.
- Remove the pan from the oven and stir the turnips and onions. Add the remaining vegetables and sausage to the pan.
- Roast for an additional 18 to 23 minutes or until the vegetables are tender. Broil for 1 minute if desired.
Notes
- Store leftovers in the refrigerator for up to 3 days, or in the freezer for up to three months.
Nutrition
Calories: 500kcal | Carbohydrates: 24g | Protein: 17g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Cholesterol: 81mg | Sodium: 1457mg | Potassium: 917mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1038IU | Vitamin C: 97mg | Calcium: 101mg | Iron: 3mg