Sheet Pan Turkey Sausage and Vegetables
User Reviews
4.5
-
Prep Time
5 mins
-
Cook Time
1 hr
-
Total Time
1 hr 5 mins
-
Servings
4
-
Calories
382 kcal
-
Cuisine
American
Sheet Pan Turkey Sausage and Vegetables
Description
The recipe centers on layers of sliced smoked turkey sausage paired with nutrient-rich vegetables such as Brussels sprouts, sweet potato, zucchini, and broccoli. Seasoned with olive oil and a blend of dried onion flakes, parsley, oregano, rosemary, kosher salt, and freshly ground black pepper, everything roasts together on a single pan.
The roasting process brings out the natural sweetness of the sweet potatoes and the caramelized edges on the Brussels sprouts and broccoli, while the turkey sausage slices stay juicy and flavorful. Tossing the ingredients halfway through baking encourages even browning and texture development. Optionally, grated Parmesan cheese can be added while hot to add a salty, nutty finish.
This sheet pan meal works well as a straightforward weeknight dinner or meal prep option, requiring little active time. Leftovers keep well in the fridge for up to five days when stored airtight and are best enjoyed warm and fresh for optimal texture and flavor.
Ingredients
- smoked turkey sausage sliced into 1/2-inch rounds, Butterball Everyday, one 13-ounce
- Brussels sprouts trimmed and halved (or quartered if large, about 12
- 1 sweet potato peeled and diced into 1/2-inch pieces, large
- 1 zucchini trimmed and diced into half-moons, medium to large size
- 1 ½ cups broccoli florets
- olive oil about 3 to 4 tablespoons
- 1 tablespoon dried onion flakes
- 1 tablespoon parsley dried
- 1 tablespoon oregano dried
- 1 to 2 teaspoons rosemary dried
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- Parmesan Cheese optional for garnishing, freshly grated
Instructions
- Preheat oven to 400F. Line a baking sheet with aluminum foil for easier cleanup, and add the sausage, Brussels sprouts, sweet potato, zucchini, broccoli, and evenly drizzle with olive oil.
- Evenly sprinkle with the onion flakes, parsley, oregano, rosemary, salt, pepper, and toss with your hands to evenly coat and distribute seasonings.
- Scatter vegetables in a flat layer and not piled on top of each other; it’s okay if your baking sheet is very crowded because the vegetables do shrink as they cook.
- Bake for about 45 to 60 minutes, or until vegetables are tender and have as much color as desired; toss halfway through baking to ensure even cooking. Start checking at 40 minutes for doneness since all ovens, veggies, etc. vary.
- Optionally sprinkle with Parmesan and serve immediately.
Notes
- Serve the dish warm and fresh for best texture and flavor.
- Store leftovers airtight in the refrigerator for up to 5 days.
- Toss vegetables halfway through roasting for even cooking and browning.
- Parmesan cheese can be added after baking for extra flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 382kcal | 19% |
| Carbohydrates | 29g | 10% |
| Protein | 20g | 40% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 15g | 88% |
| Cholesterol | 62mg | 21% |
| Sodium | 1855mg | 77% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
