One trend in veggies I am completely obsessed with at the moment is rainbow varieties of vegetables! Rainbow carrots are absolutely gorgeous and make any dish beautiful! Each color tastes slightly different (sweeter or more savory)! White carrots are a sweeter variety while purple carrots are a little more robust in flavor. I managed to find a large bag of them at Costco and then rainbow mini potatoes at Kroger last week! Perfect for this colorful one pan dish!
This fabulous dish graced our table Monday evening because I was so excited to make it! It also has provided wonderful leftovers throughout the remainder of this week. I love when things make great leftovers. As someone who HATES most leftovers this one is definitely a dish I can reheat over and over and it tastes just as delicious!
One Pan Italian Sausage and Veggies
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
!
Course: Dinner
Cuisine: Italian
Servings: 6 when served with rice or quinoa
Source: Chelsea's Messy Apron blog
Ingredients
- 2 large carrots ~2 cups (I used more with my rainbow carrots)
- 2 red potatoes ~2 cups (I used a variety of colored mini potatoes)
- 1 small-medium zucchini ~2 and 1/3 cups
- 2 red peppers ~2 cups
- 1 head broccoli ~1 and 1/2 cups
- 16 ounces Smoked Italian Turkey or Chicken Sausage (I used a mild chicken/apple sausage)
Seasonings
- 1/2 tablespoon EACH: dried basil, dried oregano, dried parsley, garlic powder
- 1/2 teaspoon EACH: onion powder, dried thyme
- 1/8 teaspoon red pepper flakes optional (I didn't want heat so I left this out)
- 1/3 cup Parmesan cheese freshly grated, optional (I didn't want the calories so left out)
- 4 and 1/2 tablespoons olive oil
- Optional: fresh parsley, salt and pepper
Instructions
- Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper or foil (easy clean-up) and set aside.
- Prep the veggies: *It is important to prep the veggies according to directions to ensure they all cook at the same time*
- Peel and very thinly slice the carrots. Wash and (if desired peel, we love the peel on) chop the red potatoes. You want the pieces quite small here. (I halve the potatoes and then cut each half into 10-12 pieces)
- Halve the zucchini and then cut *thick* coins of zucchini. Coarsely chop the broccoli. Remove the stems and seeds from the peppers and chop into medium-sized pieces. Chop the sausage into thick coins.
- Pour all the veggies and sausage on the sheet pan.
- In a small bowl combine all of the seasonings and salt and pepper if desired (I use about 1/8 teaspoon pepper and 1/2 teaspoon salt) with the olive oil. Stir to combine.
- Pour the seasoning & oil mixture on top of the veggies and sausage and thoroughly toss to coat.
- Place in the heated oven for 15 minutes. Remove and toss around the veggies + sausage and return to the oven for another 10-20 minutes or until veggies are crisp tender.
- Remove and top, if desired, with freshly grated Parmesan cheese and fresh parsley.
- Serve on top of rice or quinoa if desired. (Also great plain!)
