I don’t know about y’all, but I’m always looking for quick and easy dinner recipes that I can throw together in 45 minutes or less. Dishes that are healthy and that I don’t have to babysit on the stove while they cook.
This is one of my favorite recipes to make when I’m in a hurry but I still want something hearty and comforting. It’s also easy clean up since everything is cooked on one sheet pan AND you can use whatever vegetables you prefer or have on hand. You can also change the amounts of each ingredient depending on how many people you’re feeding.
Don’t like Brussels sprouts? That’s fine! Use zucchini. Love asparagus? Add it! You can use any kind of potato you have. I love making this with sweet potatoes or the bags of fingerling potatoes (you know, the ones with red, purple, and yellow potatoes). YUM.
This is one of the most versatile recipes I’ve ever made. As long as I have a loop of smoked sausage in my fridge (which I usually do since my Lil Bit loves it), I can usually throw this together on any night…even if I’m almost out of groceries and I don’t want to go to the store that day.
Please feel free to comment and tell me how yours turns out!
- Smoked Turkey Sausage, 1 loop halved lengthwise and sliced
- 3 cups Brussels Sprouts, rinsed, trimmed, & halved
- 3 cups potatoes, cut into 1/8ths (I used purple potatoes and you can leave the skin on or peel, depending on your preference.)
- 1 cup cherry or grape tomatoes
- 1 yellow onion, large dice
- 1 bell pepper, large dice, any color you prefer
- 2 to 3 cloves garlic
- 2 Tbsp. olive oil
- Salt and pepper, to taste
- Preheat oven to 400 degrees Fahrenheit while cutting up vegetables and sausage. Try to cut the vegetables approximately the same size so that they cook evenly and in the same amount of time. Mix sausage, vegetables, garlic, olive oil, and salt and pepper in a large bowl until everything is evenly coated with the olive oil.
- Spread mixture evenly on a large sheet pan. I like to put non-stick aluminum foil on the sheet pan before I use it. It makes clean up much easier.
- Place pan in oven and roast for 20-25 minutes or until vegetables are done, stirring halfway through cooking time.
- That's it! I love this recipe on weeknights when I'm short on time or when I don't feel like spending an hour making dinner. My 3 year old daughter loves it as well! You can serve this alone or with rice, crusty bread, or a side salad. We usually eat this by itself because it is very filling. It should serve between 4 and 6 people, unless you have teenagers...then you might want to make 2 batches!
- You can also use whatever combination of ingredients you have on hand, such as zucchini, cauliflower, squash, asparagus, and sweet potatoes. I've even added large frozen shrimp to the mix before and it was delicious. The variations of this recipe are endless!