Easy Sheet Pan Roasted Sausage & Vegetables {GF and dairy-free!}

 

As summer comes to an end, our schedules get busier with school, kids’ activities, various social obligations. I don’t know about you, but these are the times that I crave simple dinner ideas that the whole family will love. Sheet pan dinners are my favorite because they’re easy to make and clean up is a breeze. If you haven’t made a sheet pan dinner before, basically the whole meal is cooked on one sheet pan and baked in the oven. I use either aluminum foil or parchment paper to cover the pan and so my dinner doesn’t stick!

Easy Sheet Pan Roasted Sausage and Vegetables Recipe

This easy sheet pan roasted sausage and vegetables is a great weeknight meal recipe. I always use whatever vegetables I have on hand, but today we’re using brussels sprouts, sweet potatoes, bell pepper, and onion. The trick is you want to cut vegetables that take a bit longer to cook, like sweet potatoes, smaller so that they can cook in the same amount of time as the other vegetables.

To cut down on the cooking time, I use precooked chicken sausage. This way, we only have to slice and add in with the vegetables before roasting. If you’re using sausage that is not yet cooked, you’ll want to cook it first on the stove top and then slice and add to the sheet pan.

Once the sausage and vegetables are roasted in the oven, toss with some Wildly Organic Pecans and place back in the oven for a few minutes to get the pecans nice and toasted. You’ll love the added flavor and texture the pecans bring to this dish!

My favorite way to make this sheet pan roasted sausage and vegetables is for meal prep! I make a batch on Sunday and eat throughout the week for lunches. However, since it comes together in under 45 minutes, it’s terrific for easy weeknight meals for the whole family!

Tips for Making Sheet Pan Roasted Sausage and Vegetables

• Use whatever vegetables you have on hand! Other great additions are carrots, parsnips, rutabaga, and asparagus!
• Chop whichever vegetables that take the longest to cook, like potatoes or rutabaga, smaller so that they can cook quicker.
• Keep roasting until the sweet potatoes are tender. If you can pierce one with a fork, you’re good to go!
• Use whichever type of precooked sausage you like. I used a gluten-free chicken sausage for this recipe.

Other Easy Weeknight Meals You’ll Love

• Instant Pot Sloppy Joes {gluten-free, dairy-free, and ready in under 30 minutes!}
• Garlic-Ginger-Lime Chicken & Sweet Potato Sheet Pan Dinner
• Family-Style Pad Thai {vegan & non-vegan options!}
• Hearty Paleo Beef & Mushroom Stew

Have you ever made a sheet pan dinner before?

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