Italian Sausage & Vegetable Sheet Pan Dinner with Garlic Herb Butter
25min
35min
5
485
Chef's Note
For a time-saving tip, prep all your vegetables the night before and store them in airtight containers in the refrigerator. The garlic herb butter can be made ahead and refrigerated - just warm it slightly before using. For extra crispy vegetables, avoid overcrowding the sheet pans; use a third pan if necessary.
Tags
Ingredients
1.5 pounds Italian sausage links
2 medium red bell peppers
1 medium yellow bell peppers
1 large red onion
2 medium zucchini
1 pound baby potatoes
1 pint cherry tomatoes
3 tablespoons olive oil
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
6 tablespoons unsalted butter
4 cloves fresh garlic
1/4 cup fresh parsley
2 tablespoons fresh basil
1 tablespoon fresh thyme
1 teaspoon lemon zest
1/3 cup grated Parmesan cheese
Instructions
- 1
Preheat oven to 425°F (220°C) and line two large baking sheets with parchment paper.
- 2
Wash and cut 1 pound of baby potatoes into halves or quarters depending on size. Place in a microwave-safe bowl with 2 tablespoons of water, cover with a plate, and microwave for 4 minutes to partially cook.
- 3
While potatoes are cooking, slice 1.5 pounds of Italian sausage links into 1-inch pieces.
- 4
Cut 2 medium red bell peppers, 1 medium yellow bell pepper, and 1 large red onion into 1-inch chunks.
- 5
Slice 2 medium zucchini into 1/2-inch thick half-moons.
- 6
Drain the par-cooked potatoes and pat dry.
- 7
In a large bowl, combine the sausage, potatoes, bell peppers, red onion, zucchini, and 1 pint of cherry tomatoes.
- 8
Drizzle with 3 tablespoons of olive oil and sprinkle with 2 teaspoons of Italian seasoning, 1 teaspoon of garlic powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss until everything is well coated.
- 9
Spread the mixture evenly across the two prepared baking sheets, ensuring items are in a single layer with some space between them.
- 10
Bake for 25 minutes, rotating pans halfway through and stirring once.
- 11
While the sheet pans are in the oven, prepare the garlic herb butter: In a small saucepan over medium-low heat, melt 6 tablespoons of unsalted butter.
- 12
Add 4 minced garlic cloves to the melted butter and cook for 1 minute until fragrant.
- 13
Remove from heat and stir in 1/4 cup chopped fresh parsley, 2 tablespoons chopped fresh basil, 1 tablespoon chopped fresh thyme, and 1 teaspoon lemon zest.
- 14
After the sheet pans have baked for 25 minutes, check that the sausage is cooked through (internal temperature of 160°F) and vegetables are tender. If needed, bake for an additional 5-10 minutes.
- 15
Remove from oven, drizzle the garlic herb butter evenly over both sheet pans, and sprinkle with 1/3 cup grated Parmesan cheese.
- 16
Return to the oven for 2-3 minutes until the cheese is melted and slightly golden.
- 17
Serve hot, garnishing with additional fresh herbs if desired.
Nutrition Information (per serving)
485
23g
28g
32g
Reviews (0)
No reviews yet
Be the first to review this recipe!