0 from 3 votes
Sheet Pan Andouille Sausage with Veggies
Andouille sausage, greens, peppers, and onions bake on a single tray in about 30 minutes!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 people
Calories: 412 kcal
Course:
Dinner
Cuisine:
American , Cajun
Ingredients
- 6-8 ounces chopped collard greens or kale, stems removed and leaves coarsely chopped
- 2 cloves garlic, thinly sliced
- 1 red onion, halved and sliced ¼-inch thick
- 1 red bell pepper, cut into 1-inch chunks
- 12-16 ounces Andouille sausage, cut into 1-inch rounds
- 3 sprigs fresh rosemary, cut in half
- 3 tablespoons olive oil
- Kosher salt and ground black pepper, to taste
- Optional, for serving: cooked white rice
- Optional garnish: chopped fresh parsley, thyme, rosemary, or sliced green onions
Instructions
- Preheat oven to 400°F. Arrange the greens, garlic, onion, bell pepper, sausage, and rosemary on a large, rimmed baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Bake for 20-25 minutes, stirring halfway through, until the vegetables are tender and the sausage is nicely browned. Discard rosemary sprigs. Serve with rice and garnish with fresh herbs or sliced green onions.
Cup of Yum
Notes
- I like this extra-large rimmed baking sheet in order to accommodate all of the ingredients on one tray. If you have smaller baking sheets, you might need to divide the ingredients between two pans.
- I use this andouille sausage, but you can substitute with any similar variety. For a less spicy option, try smoked sausage or kielbasa. If you like it spicier, add cayenne pepper or crushed red pepper flakes, or serve the finished dish with hot sauce for garnish.
- Use plenty of olive oil to coat the sausage and veggies. If 3 tablespoons doesn’t seem like enough, add more! This helps keep the ingredients moist, prevents them from sticking to the pan, and helps them brown in the oven.
- Stir the pan halfway through the baking time for even cooking.
- Garnish with fresh herbs for a bright finishing touch, or serve with creole mustard for dipping.
Nutrition Information
Serving
1/4 of the sausage and veggies
Calories
412kcal
(21%)
Carbohydrates
8g
(3%)
Protein
18g
(36%)
Fat
35g
(54%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
6g
Monounsaturated Fat
18g
Trans Fat
0.2g
Cholesterol
73mg
(24%)
Sodium
718mg
(30%)
Potassium
548mg
(16%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
5215IU
(104%)
Vitamin C
80mg
(89%)
Calcium
127mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 412
% Daily Value*
| Serving | 1/4 of the sausage and veggies | |
| Calories | 412kcal | 21% |
| Carbohydrates | 8g | 3% |
| Protein | 18g | 36% |
| Fat | 35g | 54% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 73mg | 24% |
| Sodium | 718mg | 30% |
| Potassium | 548mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 5215IU | 104% |
| Vitamin C | 80mg | 89% |
| Calcium | 127mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.