Sheetpan Sausage Supper
A hearty meal of roasted root veggies and Brussles sprouts and juicy Italian sausages – with only one pan to clean up? A perfect week night dinner.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 620
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 620
1 pound trimmed whole brussels sprouts
3 parsnips, cut into 1/4-inch slices
3 sweet potatoes, cut into wedges
2 red onions, cut into quarters
3 tablespoons olive oil
1/2 teaspoon dried sage
Sprinkle of kosher salt
Sprinkle of freshly ground black pepper
12 Italian sausages
Directions:
Preheat the oven to 375 degrees F.
Add the Brussels sprouts, parsnips, sweet potatoes and onions to a baking sheet. Add the olive oil, sage, salt and pepper and toss. Put the sausages in and around the vegetables.
Bake until the sausages are cooked through and the vegetables are tender, 40 to 45 minutes. Serve.
Source: foodnetwork.com
Add the Brussels sprouts, parsnips, sweet potatoes and onions to a baking sheet. Add the olive oil, sage, salt and pepper and toss. Put the sausages in and around the vegetables.
Bake until the sausages are cooked through and the vegetables are tender, 40 to 45 minutes. Serve.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
