Vegetables and Sheet Pan Andouille Sausage

The last few months I’ve been testing quite a few sheet pan dinners.

After all it is that time of year, cooler weather means turning back on the oven. I’ve said it before, but I certainly love a one-pan dinners! But genuinely, who doesn’t? I think it’s the concept of cooking a meal using a single baking sheet as well as little to no dishes, makes having to prepare dinner after a long (or lazy) day straightforward.

This andouille and vegetables recipe has been made countless times in our house. Not only because the flavors are notable in this method, but also because it’s unfussy and nearly effortless. Did I mention there’s little dishes and clean up is a cinch?

We like to serve it over rice (white, brown or cauliflower!) and add a few dashes of Frank’s Red Hot and garnish with sliced green onions.

To cook this Sheet Pan Andouille Sausage and Vegetables Gather:

• baby redskin potatoes – You could genuinely use any small potato (I.e fingerlings, baby Yukon golds or purple potatoes.)
• red bell pepper – Adds color and subtle sweet flavor.
• red onion – Satisfying roasted, adds flavor and texture.
• avocado oil – Or use any neutral oil made for high temperature cooking/roasting. (like grapeseed or sunflower oil)
• garlic powder – Lends garlic flavor that’s sweeter yet milder than fresh garlic.
• ground mustard – Creates standout texture on the vegetables when roasted.
• parsley (dried) – For bright and herbaceous flavor that will enhance the other ingredients in the dish.
• oregano (dried) – Lends earthy and slightly bitter flavor.
• kosher salt – Enhances the flavors of this dish.
• freshly ground black pepper – Adds some subtle bite and flavor.
• onion powder – For bold oniony flavor.
• andouille sausage – Adds protein to the dish and has a smoky, sharp and slightly spicy flavor.
• broccoli florets – Mellows out when roasted and adds a much needed pop of green as well as flavor-packed texture.
• avocado oil spray – Adds moisture to the broccoli so it will brown in the oven.

for serving:

• cooked brown rice – This is optional, however adds savory texture and bulks it up a smidge. Can also sub with cauliflower rice!
• hot sauce – Adds tanginess and some heat.
• green onions – For a pop of green and fresh onion flavor.

I like to line a rimmed metal baking sheet with foil for straightforward clean up, but that is of course optional. Then I add 1 pound (halved) baby redskin potatoes, 1 chopped red bell pepper and 1 chopped red onion.

Add 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon ground mustard, 3/4 teaspoon dried parsley, 3/4 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon onion powder and 1/2 teaspoon oregano.

Toss to coate evenly. I use my impeccably clean hands for this but a spatula works as well. The less dishes I have to wash the better!

Spread everything out evenly and roast for 20 minutes on the middle rack of your preheated oven. Rotate the pan halfway through cooking.

Once time is up, remove and carefully nestle the sliced andouille among the other vegetable so the sausage is touching the pan.

Scatter the broccoli florets and lightly spray with avocado oil.

Roast for another 15 minutes.

That is it my friends!

You can serve this as is or on top of cooked rice (or cauliflower rice!) with dashes of hot sauce, sliced green onions and a little minced parsley if you’ve got it in you.

So Deeply good!

Love sheet pan meals?

Enjoy! And if you give this Sheet Pan Andouille Sausage and Vegetables recipe a try, let me know! Snap a photo and tag me on twitter or instagram!