Just adding another super easy dish for your weeknight meals… You’re welcome!
Sheet pan dinners are all the rage right now because they only require one pan for cooking/baking, and they’re perfect for those busy nights.
This dish has a little kick to it, but not too much heat. The veggies are roasted to perfection and pair nicely with the sausage. Your family will LOVE this!
Print
Andouille Sausage and Veggie Sheet Pan Dinner
Description
Roasted veggies, delicious sausage, and one pan. Super simple but oh so yummy!
Ingredients
1 red pepper, sliced
1 yellow pepper, sliced
1 orange pepper, sliced
1 red onion, sliced
8 oz mushrooms, sliced
5 Yukon gold potatoes, cut into chunks
1 lb. green beans, trimmed ends
4 garlic cloves, minced
¼ – 1/3 cup olive oil
Kosher salt and pepper
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon red pepper flakes
1 package andouille sausage, cut into rounds
½ bunch cilantro, chopped
Instructions
Preheat oven to 450F. Line a baking sheet with tin foil. Put the peppers, onion, mushrooms, potatoes,
and green beans in a large bowl. In a glass measuring container, add the garlic, olive oil, salt and
pepper, thyme, oregano, paprika, and red pepper flakes; whisk vigorously to combine. Pour over the
vegetables and toss to combine. Spread them out on the sheet pan, in a single layer. Add the sausage,
among the vegetables. Place in the oven for 15 minutes; turn the sausage and vegetables and roast for
another 15 minutes until nicely browned. Sprinkle with cilantro and serve.
