When I crave a hassle-free dinner that demands minimal effort, this is my go-to recipe. It adapts effortlessly to whatever vegetables are on hand, and the majority of the cooking time involves waiting for the sheet pan in the oven. Plus, clean-up is a breeze with minimal dishes to wash. What more could you ask for?
Feel free to use your preferred pre-cooked sausage, but I personally enjoy andouille for the extra heat and flavor it adds. Serve it on its own, over rice, or with a dash of Dijon mustard – the possibilities are endless.
Have you tried making this yet? Share your experience and how easy it was in the comments below!
YIELDS: 4 servings
PREP TIME: 15 mins
TOTAL TIME: 1 hr
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:
- Preheat the 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 a large pinch of red pepper flakes. Toss to coat all the veggies, then spread them out into an even layer.
- Bake for 25 minutes. Remove the tray from the oven and add the sausage. Toss veggies with sausage, then spread them back out into an even layer.
- Bake again until the sausage has darkened and is warmed through, and the veggies are crisp-tender, for another 20 to 25 minutes.