I picked up some spinach gruyere chicken sausages at the store even though I had no idea what I was going to make with them because they were on sale. What can I say? I’m a sucker for a good deal. Luckily it’s next to impossible to ruin a veggie sheet pan with sausages, especially when the sausages are precooked like these were.
So I tossed together the veggies I had in the fridge and grabbed some rosemary from the yard and popped it all in the oven. It was DELISH. The other thing that is extra fab about doing a big sheet pan like this is that you can use the leftovers for an even easier second meal, which I did with this and some spaghetti and a can of diced tomatoes a couple nights later.
12 oz Simple Truth spinach gruyere chicken sausages
1 orange bell pepper, sliced
1 red bell pepper, sliced
8oz container of mushrooms
1 medium zucchini, cut into half moons
1 medium yellow squash, cut into half moons
1 white onion, sliced
3 rosemary sprigs or 2t dried rosemary
2T avocado or olive oil
1 t garlic powder
salt and pepper to taste
- Preheat oven to 425.
- Spread veggies evenly on a sheet pan and drizzle oil over them. Sprinkle salt, pepper and garlic powder (and dried rosemary) across the top, then stir to evenly coat. If using rosemary sprigs, tuck into the veggies.
- Layer sausages across the top.
- Cook for 20 minutes, stirring up the veggies half way through and flipping the sausages.
- Serve by itself, or over rice or noodles.
Tips and Tricks:
Double up this recipe to make a tasty and stupid quick rotillini pasta with the second half later in the week.