Sausage and Veggie Sheet Pan Dinner
  • CourseMain Dish
  • CuisineBudget-friendly
Servings
4servings
Servings
4servings
Ingredients
  • 12oz. smoked kielbasa, sliced into rounds
  • 1small sweet potato, peeled and diced
  • 1cup carrot, chopped
  • 1lb. Brussels sprouts, cut in half and ends trimmed
  • 1/2medium onion, diced
  • 3cloves garlic, minced
  • 1/4cup olive oil
  • 1tsp dried thyme
  • 1tsp dried rosemary
  • 2tsp dried parsley
  • 1tsp salt
  • 1/2tsp pepper
Instructions
  1. Preheat oven to 400 degrees. Spray baking sheet with non-stick cooking spray.
  2. Mix olive oil, thyme, parsley, rosemary, salt, and pepper in a large bowl. Add sausage, sweet potatoes, carrot, Brussels sprouts, onion and garlic and toss to coat.
  3. Dump bowl contents onto a sheet pan and spread out to roast evenly.
  4. Roast for 30 minutes. Halfway through cooking, remove from oven and toss.
  5. Once veggies are tender, add more salt and pepper to taste.
Recipe Notes

Recipe adapted from cookingclassy.com 

Sausage and Veggie Sheet Pan Dinner
Print Recipe
  • CourseMain Dish
  • CuisineBudget-friendly
Servings
4 servings
Servings
4 servings
Ingredients
  • 12 oz. smoked kielbasa, sliced into rounds
  • 1 small sweet potato, peeled and diced
  • 1 cup carrot, chopped
  • 1 lb. Brussels sprouts, cut in half and ends trimmed
  • 1/2 medium onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 tsp dried parsley
  • 1 tsp salt
  • 1/2 tsp pepper
Servings: servings
Units:
Instructions
  1. Preheat oven to 400 degrees. Spray baking sheet with non-stick cooking spray.
  2. Mix olive oil, thyme, parsley, rosemary, salt, and pepper in a large bowl. Add sausage, sweet potatoes, carrot, Brussels sprouts, onion and garlic and toss to coat.
  3. Dump bowl contents onto a sheet pan and spread out to roast evenly.
  4. Roast for 30 minutes. Halfway through cooking, remove from oven and toss.
  5. Once veggies are tender, add more salt and pepper to taste.
Recipe Notes

Recipe adapted from cookingclassy.com 

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