Friends, I’m having myself a Monday. Even though only half of my kids are back at school in person full time, the days are definitely feeling busier and I’m having to dig back into my bag of tricks to get dinner on the table on time. While the slow-cooker is my go-to when the temperatures begin to drop, I’m finding the sheet pan is my friend on these warmer days.
I’ve shared a couple of different sheet pan protein and veggie recipes on my blog and they have all been a variation on a theme. And the theme is, “what do I have in my refrigerator today?”
Tonight I’ll be making the recipe shown below using chicken sausage links. Last week, I made something very similar using salmon and it was equally good. I was inspired to use salmon by this darling blogger named Purely Nora and I’ve linked her recipe here.
Feel free to adapt this recipe to what you have on hand…that’s truly why this is so good and so easy. This particular recipe was inspired by SkinnyTaste. It serves 4 so I double it for my crew.
What You Need
- 14 ounces chicken sausage, cut on the diagonal into 1/2-inch-thick slices
- 1 pound asparagus, trimmed, cut into 2-inch pieces (3 cups)
- 1 1/2 cups 8 ounces grape tomatoes, halved
- 1 large orange bell pepper, cut into 2-inch pieces (1 1⁄2 cups)
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
What You Do
- Preheat the oven to 400°F. Line a 20 × 14-inch baking sheet or two 14 × 10-inch pans with foil and grease well.
- Arrange the sausage in a single layer on the baking sheet. Roast for 12 to 15 minutes, until it starts to brown on the bottom.
- Meanwhile, in a large bowl, toss together the veggies.
- In a small bowl, whisk together the oil, sea salt, Italian seasoning, paprika, garlic powder, and black pepper. Pour over the veggies and toss to coat. (If you’re using an unseasoned protein like chicken or salmon, just double this seasoning mixture and pour over your protein as well.)
- When the sausage is done, remove the pan from the oven but leave it on. Flip the kielbasa pieces over and move them to one side of the pan, leaving space for the veggies.
- Arrange the veggies in a single layer on the other side of the extra-large pan, or on the second pan if using two pans.
- Roast for 18 to 20 minutes, until the veggies are tender and the sausage is further browned.
A little AMS tweak: If you’re okay with this recipe not being super “skinny,” I do recommend adding a couple of tablespoons of honey and balsamic vinegar to the mixture you coat your veggies with. So good and not that bad for you!
I eat this dinner over mixed greens but serve it with this brown rice and quinoa mixture to the rest of my family. I get it at Costco and can make it up quickly.
Have a great week!