Sunday, August 28, 2022

Sausage and Vegetable Sheet Pan Dinner

I have made a recipe similar to this recipe quite often. I think I like this new recipe better.

The recipe is from The All Recipe version calls for broccoli. Someone here does not like broccoli, so I used zucchini. I loved the flavor of whole grain mustard.

1 medium zucchini, cut into 1/2 sticks
8 ounces baby potatoes, halved
1 large carrot, sliced
1/4 red onion, roughly chopped
1/2 shallot, roughly chopped
2 tablespoons olive oil
1 tablespoon whole grain mustard
1 tablespoon grated Pecorino Romano cheese
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
salt and ground black pepper to taste
2 mild Italian sausage links

Preheat the oven to 400˚F.
Place zucchini, baby potatoes, carrot, and onion in a large bowl. 
Pour in olive oil, mustard, Pecorino Romano cheese, thyme, oregano, salt, and pepper.
Toss well to coat, then spread vegetables in an even layer on a sheet pan. 
Arrange sausages in the pan, pushing aside the vegetables so that the sausages touch the bottom of the pan.
Bake in the preheated oven, flipping sausages and vegetables halfway through, until sausages are no longer pink in the center, 30 to 35 minutes. 
An instant-read thermometer inserted into the center should read 160˚F.

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