Sheet Pan Sausage and Roasted Vegetables
An ode to the mighty sheet pan.
Psst! Some shortcuts just for you...
November 03, 2020
The sausages may appear like the stars of the show when the sheet pan comes out of the oven, but this dish would be almost nothing if it weren’t for the roasted vegetables. Cozy carrots, charred onion petals, roasted bell peppers, and tender tomatoes ensure that each bite is fresh and rich with flavor.
I have crafted an ode to the mighty sheet pan:
Your rectangular shape is unceasing,
My respect for you daily increasing,
In the oven you bake,
In the fridge you hold cake,
So I’ll keep you around for a while.
But really, sheet pans are where it’s at. They come in a variety of sizes, they nest inside each other for storage, and they are a dream to clean if you use parchment paper or a silicone mat. If you haven’t expressed gratitude for your sheet pan recently, take a brief moment the next time you two meet up to do so. Today’s recipe uses a sheet pan, so that moment of gratitude might come sooner than you were expecting.
A few months ago I read a recipe for a sheet pan sausage dish that was written in a single paragraph. No specific ingredients, no quantities, and no explicit instructions. Just a brief explanation written by a chef about how he prepares the dish. Although the paragraph gave me little direction, it inspired me to go about creating my own recipe that features roasting sausages and vegetables on a sheet pan in the oven. I really wish I could remember where I read the aforementioned paragraph, but sadly I nor Google Chrome History can do so. We’re lame-o’s, I know.
I’ve made this dish on several occasions, each time trying a different type of sausage. The particular version pictured on this page was made with boudin blanc sausages. I think this may be my favorite sausage to cook with this dish. With that said, be brave when at the supermarket and snag the type of sausage off the shelf that you would like to eat. It’s hard to go wrong, and it’s good to experiment. Did that last sentence come from a fortune cookie? Good question.
What really makes this dish a gem is the congregation of vegetables that are roasted alongside the sausages. Carrots offer a warm, homey flavor. Bell peppers radiate that classic roasted-bell-pepper taste and smell. Onions petals char at the edges and offer a sweet, toned-down onion flavor. Tomatoes soften in texture, while still providing a juicy bite. Dried thyme and dried red pepper flakes are sprinkled over everything to give everything just a little extra oomph.
The secret is to keep the sheet pan goodies in the oven for a short period of time at a high temperature, hence setting the oven to broil. Cook the vegetables for too long, and they’ll lose the fresh, crisp texture you are aiming for. Cook the vegetables at a lower temperature and you won’t get the charred skin and edges that provide the “roasted” flavor.
If you need a relatively easy dinner party trick, this is a good one.
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Sheet Pan Sausage and Roasted Vegetables
- Prep time: 20min
- Cook time: 20min
- Serving size: 3
- 3 fresh sausages or 3 Kielbasa sausages
- 45 mL (3 Tbsp) olive oil
- 2 carrots, cut into 1.5 cm (0.5 in) slices
- 1 yellow bell pepper, cut into 2.5 cm (1 in) pieces
- 1 red bell pepper, cut into 2.5 cm (1 in) pieces
- 2 onions, cut into 2.5 cm (1 in) slices
- 4 garlic cloves, peeled and left whole
- 2 large tomatoes, cut into wedges
- 1/2 tsp dried thyme
- 1/8 tsp red pepper flakes
- 1 tsp coarse sea salt
- Black pepper
- Baguette and butter for serving
Turn on the oven broiler and position the oven rack in the upper third of the oven.
Heat a skillet over high heat on the stove. Add 1 Tbsp olive oil once hot. Cook the sausages for 2-3 minutes per side just until the outside of the sausage is nicely browned.
If cooking raw sausages, leave the casing intact. If using Kielbasa, use a knife to score the sausages every few centimeters or so.
Position the sausages and all the vegetables on a sheet pan. Sprinkle the thyme, red pepper flakes, sea salt, and black pepper over contents of the pan.
Broil in the oven for about 15 minutes. Serve with a warm baguette and butter.
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