The first time I made this – the hubster said 3X that this dinner was really good. This isn’t something you ought to take lightly. Most times he says this is good or this is ok or offers an idea for improvement … whatever, but he said it was good T-H-R-E-E times ! Seems then, we better get after making this again, soon ! Given all the colors in this dinner – we are pumping our bodies with lots of healthy vegetables and getting all kinds of vitamins and minerals. On top of that – it’s a super duper easy dinner to prepare. Why not give it a try?
Don’t be afraid to alter the vegetables in this dinner. Example : If you only have 2 green peppers and one red – no problem – chop them! I picked the different colors for variety. When I made the example, I didn’t have a red pepper – and hubster still declared it good 3X !!! I did also add a few watermelon radishes (fresh from the farmers market – how beautiful?!) and would have probably added other things from the veg drawer (#VegItUp) but seems my bowl and my sheet pan were fairly full.
Lastly – we prefer chicken italian sausage instead of the traditional pork italian sausage – which reduces the calories and the saturated fat content, making dinner even healthier. But again, use what you have / what your family likes.
Italian Sausage Sheet Pan Dinner
Equipment
- 1 Sheet Pan
- 1 Parchment Paper
- 1 Large mixing bowl
Ingredients
- 12 oz Italian sausage 12-16 oz ideally (calories calc'd on 12 oz Pork)
- 1 large Red pepper
- 1 large Green pepper
- 1 large Orange pepper
- 4 medium Sweet potatoes
- 1 large Onion yellow, white or purple
- 2-4 tsp Italian Herb Mix (or oregano, parsley and basil)
- 2-3 Tbl Olive Oil extra virgin
Instructions
- Pre-heat the oven to 425 degrees.
Prepare Ingredients
- Wash all vegetables – and chop. Peel potatoes if you like. Dice Potatoes 3/4" and peppers / onions into large, but bite sized pieces.
- Remove the casing from the italian sausage, if it is easy to do. Slice, chop or otherwise segment the italian sausage into bite sized pieces.
- Place all ingredients in a very large bowl and add a couple of spins of EVOO (2 -3 Tbl), Salt and Pepper (1/2 – 3/4 tsp Salt and 1/4 – 1/2 tsp Pepper).
- Add your italian seasoning spice – or individual oregano, parsley, and basil. (2 – 4 tsp IN TOTAL) do the lesser amount and look at it and smell it – and then add more if it's not looking like enough / smelling like enough.
- Mix all ingredients well, using a large spoon – or your hands…. If the mixture doesn't look like it has enough EVOO, add a bit more. You don't need the mixture to look glossy and you don't want to have EVOO pool in the bottom of the bowl. Everything should be slightly coated.
- Put a piece of parchment on your sheet pan to help keep the pan from burning up…. Dump contents of the bowl onto the sheet pan and spread it out for even baking.
Bake & Serve
- Put the sheet pan into the oven at 425 – and cook 15 minutes. Take the pan out of the oven and stir up the ingredients. Take a bite of one of the potatoes and one of the peppers. Do they seem half done ? If yes, put the sheet pan back into the oven for another 15 minutes. If less than half done – maybe cook an additional 20 minutes. If more than half done – maybe you only need another 10 minutes… Bake time depends on how big you chopped everything and how hot your oven runs.
- Serve by plating the dinner or place into a large serving bowl and allow everyone to serve themselves.
Made this last night and it was amazing. When my wife got home from work she had some and said that it was unbelievably good!
Next time I make it I’ll probably add more sausage or mix it up and use shrimp and bay seasoning
Tom – so glad you and your family enjoyed the sheet pan dinner ! Great idea to add more meat to the meal – making it a bit more ‘sturdy’. Careful on the adding of shrimp – you probably only want the shrimp in the oven for 8-10 minutes — so maybe pre-roast the veg for 15 or 20 and then add the shrimp. Overcooked shrimp make me sad. 🙂