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- 4 Italian sausages (chicken, turkey, or plant-based) - 2 cups Brussels sprouts, halved - 2 medium carrots, sliced into thin rounds - 1 red bell pepper, chopped - 1 red onion, cut into wedges - 3 cloves garlic, minced - 3 tablespoons olive oil The main ingredients form the heart of this dish. The Italian sausages add rich flavor. You can choose chicken, turkey, or plant-based ones. Each option works well with the veggies. Brussels sprouts bring a slight bitterness that balances the dish. Carrots add sweetness, while the red bell pepper offers crunch. The red onion adds depth and a hint of sweetness, especially when roasted. - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - 1 teaspoon smoked paprika - Salt and pepper to taste Herbs and spices elevate the flavors. Fresh rosemary and thyme give a fragrant touch. They brighten the dish and complement the sausages. Smoked paprika adds warmth and a slight smokiness. Salt and pepper enhance all the flavors. - Prep Time: 10 minutes - Total Time: 40 minutes - Servings: 4 This recipe serves four people, making it perfect for family meals. The prep time is just 10 minutes, so you can get dinner ready quickly. In 40 minutes, you'll have a delicious meal that looks great on the table. - Preheat your oven to 425°F (220°C). - Start by washing and chopping your veggies. Halve the Brussels sprouts. Slice the carrots into thin rounds. Chop the red bell pepper and cut the red onion into wedges. - Take a large bowl and toss the veggies with olive oil. Add 3 cloves of minced garlic, fresh rosemary, thyme, smoked paprika, salt, and pepper. Make sure they are all well coated. - Spread the seasoned vegetables evenly on one side of a large sheet pan. - Place the sausages on the other side of the sheet pan. Ensure there is space between the sausages and the veggies for even cooking. - Roast everything in the oven for 25-30 minutes. Flip the veggies halfway through to ensure even browning. When done, the sausages should be golden brown, and the veggies tender. To make sure your meal cooks evenly, spread the veggies out. Give them space on the sheet pan. This helps them roast rather than steam. Watch the seasoning too. Use one tablespoon each of rosemary and thyme. For the smoked paprika, a teaspoon is just right. Adjust salt and pepper to match your taste. You can serve this dish right on the sheet pan. It looks rustic and inviting. If you want a fancier look, move everything to a large platter. Add a sprinkle of fresh herbs on top for color. This makes the dish pop and adds a nice aroma. One common mistake is overcrowding the pan. If the pan is too full, veggies won't cook well. They will steam instead of roast. Another mistake is not flipping the veggies during roasting. Flipping helps them brown evenly. This brings out their best flavors. {{image_2}} You can use various sausages for this dish. Choose from turkey, chicken, or plant-based options. Each type brings its own flavor. Turkey sausage is lean and light. Chicken sausage is flavorful and juicy. Plant-based sausage fits well for vegans. This means everyone can enjoy this recipe! Feel free to change up the vegetables. Zucchini adds a nice twist. Potatoes give a hearty texture. Cauliflower is great for a low-carb option. You can mix and match your favorites. Just remember to cut them into even pieces for even cooking. Add some fun flavors to your dish. Lemon zest brings a bright taste. Balsamic vinegar adds a sweet tang. Chili flakes can give it a spicy kick. These extras can make the dish even better. Experiment with what you love most! Store your leftovers in an airtight container. Glass or plastic containers work well. Make sure the lid seals tightly. This keeps your food fresh. Your herb roasted sausage and veggies last about 3 to 4 days in the fridge. Reheat your leftovers in the oven for the best taste. Set the oven to 350°F (175°C). Place the food on a baking sheet. Heat for about 10 to 15 minutes. This helps keep the sausage and veggies crispy. You can also use a microwave, but it may make the veggies soggy. To avoid this, cover with a damp paper towel. To freeze the dish, let it cool first. Place the food in a freezer-safe container. Make sure to leave some space for air. You can freeze it for up to 3 months. When ready to eat, thaw it in the fridge overnight. For quicker thawing, use the microwave at a low setting. Yes, you can! This dish is very flexible. Here are some great options to try: - Zucchini, sliced into rounds - Potatoes, cut into small cubes - Cauliflower, broken into florets - Sweet potatoes, diced into bite-sized pieces Feel free to mix and match your favorites. Just remember to keep the size similar for even cooking. Roast your sausages at 425°F (220°C). This high heat helps the sausages brown and cook well. It also makes your veggies tender and slightly crispy. Preheating your oven is key to great results. Check the internal temperature of the sausages. They should reach 165°F (74°C) for safety. Use a meat thermometer for an accurate reading. When they are golden brown and juicy, they are ready to eat! This blog shared a simple, tasty recipe with fresh veggies and sausages. You learned about selecting ingredients, roasting techniques, and presentation tips. Remember, using different meats and veggies can add fun twists. Store leftovers properly for enjoyable meals later. This dish suits any occasion, from family dinners to casual gatherings. Try it out, get creative, and enjoy the flavors! Cooking can be easy and fun, and you can impress everyone with your skills.

Herb Roasted Sausage & Veggies Sheet Pan

Savor the deliciousness of Herb Roasted Sausage & Veggies Sheet Pan! This easy recipe combines juicy Italian sausages with colorful Brussels sprouts, carrots, and bell peppers, creating a wholesome meal that's packed with flavor. In just 40 minutes, you can create a delightful dish that's perfect for any weeknight dinner. Ready to elevate your cooking game? Click through to explore this recipe and bring a touch of herby goodness to your table!
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Ingredients
  

4 Italian sausages (chicken, turkey, or plant-based)

2 cups Brussels sprouts, halved

2 medium carrots, sliced into thin rounds

1 red bell pepper, chopped

1 red onion, cut into wedges

3 cloves garlic, minced

3 tablespoons olive oil

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 teaspoon smoked paprika

Salt and pepper to taste

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine the Brussels sprouts, carrots, red bell pepper, and red onion.

      Drizzle the veggies with olive oil, then add the minced garlic, chopped rosemary, thyme, smoked paprika, salt, and pepper. Toss until everything is well coated.

        On a large sheet pan, spread the seasoned vegetables evenly across one side.

          Place the sausages on the other side of the sheet pan. Make sure there's space between the sausages and the vegetables for even cooking.

            Roast in the preheated oven for 25-30 minutes, or until the sausages are cooked through and golden brown, and the veggies are tender and slightly caramelized. Make sure to flip the veggies halfway through cooking for even browning.

              Once done, remove the sheet pan from the oven. Let it rest for a few minutes before serving.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                  - Presentation Tips: Serve directly on the sheet pan for a rustic look, or transfer to a large platter. Garnish with fresh herbs for added color and aroma.