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Sheet Pan Sausage & Vegetables

sheet pan sausage and vegetables
Lucy Schaeffer

Whenever I need an easy dinner that doesn't require much, this is what I make. It works with whatever veggies you already have and requires basically zero effort. Most of the time spent is waiting while the sheet pan is in the oven, and there are minimal dishes to clean when it's all said and done. What more could you need? 

You can use your favorite pre-cooked sausage, but I love andouille for the added heat and flavor it brings. Serve it on its own, over rice, or with a little Dijon mustard. You really can't go wrong here. 

Have you made this yet? Tell us how easy it was in the comments below! 

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Yields: 4 servings
Prep Time: 0 hours 15 mins
Total Time: 1 hour 0 mins
Ingredients
3/4 lb.

baby potatoes, sliced into 1/4" rounds

1

medium head broccoli, cut into florets

1

red bell pepper, chopped

1/2

medium red onion, quartered 

2 tbsp.

extra-virgin olive oil

1 tsp.

garlic powder

1 tsp.

dried oregano

1/2 tsp.

ground mustard

Kosher salt

Freshly ground black pepper 

Pinch crushed red pepper flakes

12 oz.

andouille sausage, cut into 1/2" rounds

Directions
  1. Preheat oven to 400°. Place potatoes, broccoli, bell pepper, and red onion on a large sheet tray. Drizzle with oil and season with garlic powder, oregano, mustard, salt, pepper, and large pinch of red pepper flakes. Toss to coat all the veggies, then spread out into an even layer. 
  2. Bake for 25 minutes. Remove tray from oven and add sausage. Toss veggies with sausage then spread back out into an even layer. 
  3. Bake again until sausage has darkened and is warmed through and veggies are crisp tender, another 20 to 25 minutes more.

Lucy Schaeffer
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