May 17, 2017

You can't beat an easy to clean dinner! (Sausage and Veggies sheet pan)

Sometimes you find a recipe that you must make right when you see it. This is one of those. I was playing on pinterest for some some inspiration and stumbled across this one for a sausage sheet pan dinner. I had some leftover sausage begging to be made, some leftover zucchini from the beautiful zoodles with avocado sauce and some other produce that needed a purpose. I was set!

This was really easy, so tasty, healthy since I used low fat sausage and only one piece of foil to throw away!  Hardly any dishes to be done!  Try this with your favorite sausage, favorite veggies and eat it with your favorite people. Full recipe to follow the montage. Linking up for Meal Plan Monday!

Sausage and Veggie Sheet Pan Dinner
It looked so good I photographed it several times.
Sausage and Veggie Sheet Pan Dinner
The cast.  Looks kind of like the island of misfit fridge contents.
Sausage and Veggie Sheet Pan Dinner
Chop them all up.
Sausage and Veggie Sheet Pan Dinner
Season them up.
And then roast them until delicious.
Sausage and Veggie Sheet Pan Dinner
This was so easy and pretty I decided to really do a montage!
Sausage and Veggie Sheet Pan Dinner
Even more delicious with a sprinkle of parm!
Sausage and Veggie Sheet Pan Dinner
Don't be surprised when you wish you made more because everyone went for seconds!

Sausage and Veggie Sheet Pan Supper
112-ounce sausage or kielbasa sliced into 1/2-inch rounds
1 bell pepper, diced into bite sized pieces
1 zucchini, trimmed and sliced into half rounds
1 cup cherry or grape tomatoes
1 cup fresh broccoli florets
2 tablespoons olive oil
1 tablespoon smoked paprika
1 tablespoon parsley (I used fresh but you can use dried)
1 tablespoon dried oregano
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly grated black pepper, or to taste
Parmesan cheese for garnish

Preheat oven to 400F. Line a baking sheet with aluminum foil and add the sausage, bell peppers, zucchini, tomatoes, and evenly drizzle with olive oil.  Evenly sprinkle with seasonings and toss with your hands to evenly coat and distribute, making sure vegetables not piled on top of each other. Bake for about 30 minutes, or until vegetables are colorful; toss halfway to ensure even cooking. Sprinkle with Parmesan and serve immediately.

Happy Cooking!

Missy

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