Rainbow Sausage Sheet Pan Dinner
school is back in session and I’m all about those super simple meals that I can prep and just pop in the oven. This is a sheet pan dinner, but I’m also a chef and technique is everything. Many sheet pan dinners can overcrowd items or cook things at the same time that have completely different cooking times. this recipe uses one pan and one sheet pan- and the order in which you add things ensures everything is perfectly cooked and caramelized. try this rainbow sausage sheet pan dinner one night this week- I know you’ll love it.
rainbow sausage sheet pan ingredients:
here is the ingredient line up…
- chicken sausage: use what you like! you will need two packs for this recipe. this is always a solid brand.
- fingerling potatoes: I use a purple variety- these cook a little quicker and are so fun to eat.
- carrots
- French green beans
- red bell pepper
- red onion: adds color and flavor
- seasonings: mineral salt, italian seasoning and black pepper are the spices in this recipe.
- aromatics: fresh garlic, lemon zest and fresh herbs pack in the flavor.
how to make:
begin by seasoning and roasting the potatoes, carrots and onions on a sheet pan. they will take the longest to cook. while they are roasting, I sear the chicken sausages in a large pan. When the sturdy veggies have had time to roast, I then add in the peppers and green beans and let them cook. Finally, the fresh garlic and sausages are nestled on the sheet pan for a final 5 minutes. toss everything with fresh lemon zest and parsley and dinner is done!
menu ideas:
fancy up this simple sheet pan dinner with some fun dinner combos:
- weeknight family dinner: serve rainbow sausage sheet pan with sliced avocado and your favorite bottled vinaigrette for dipping.
- mom’s night in: serve rainbow sausage sheet pan dinner with my greek salad with pistachios.
- sunday supper: serve rainbow sausage sheet pan dinner with grilled corn on the cob and herb compound butter.
Rainbow Sausage Sheet Pan Dinner
Ingredients
- 1 pound rainbow fingerling potatoes halved or quartered
- 1 teaspoon olive oil divided
- ½ teaspoon Italian seasoning divided
- ½ teaspoon mineral salt divided
- 4 large carrots sliced in 1-inch pieces
- 1 red onion medium diced
- 20 grounds of freshly-cracked black pepper
- 1 red bell pepper medium diced
- ½ pound French green beans ends trimmed
- 2 packs of chicken sausage sliced on the bias in 2-inch pieces (about 10 sausages)
- 2 Tablespoons fresh garlic minced
- 2 Tablespoons italian parsley minced
- 1 Tablespoon lemon zest
Instructions
- Preheat oven to 400 degrees. Line a large sheet pan with parchment paper. Add the potatoes to the sheet pan and mix together the italian seasoning and salt in a small bowl. Toss the potatoes with half of the olive oil and season with a liberal amount of the seasoning mixture, (the potatoes need the most seasoning).
- Turn the potatoes face down and move to 1/2 of the sheet pan. To the other half, toss the carrots and red onion with the remaining olive oil and a sprinkling of the seasoning, leaving a final bit of the seasoning for sausage, green beans and pepper.
- Roast potatoes, carrots and onions for 15 minutes while you sear the sausages. To a large saute pan over medium-high heat, add a drizzle of olive oil and the sausages with a sprinkling of seasoning. Brown sausages on each side for 2-3 minutes until all sides are golden brown. Set aside.
- When potatoes, onions and carrots have reached 15 minutes, remove the pan from the oven. Leave the potatoes alone but push the onions and carrots to one quadrant. To the remaining quadrant, add the green beans and red bell pepper, sprinkling with seasonings and a final drizzle of olive oil. Return to the oven for an additional 15 minutes.
- When veggies have roasted, remove pan from over and add the minced garlic nestled in and sausages atop. Return to oven for a final 5 minutes to roast. Remove from oven and toss everything together with lemon zest and fresh parsley. Serve and enjoy!
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