Roasted Sausage And Veggies

Quick and easy weeknight dinners are among my top 5 favorite things. With a chaotic life, shortcuts are greatly appreciated. I take them whenever I see them. That’s why I absolutely love recipes like this. Recipes where all ingredients go in one dish, get popped it in the oven, and served from the same dish. That means fewer dishes too. When you’re the dishwasher, fewer dishes rock. 

This Roasted Vegetable and Sausage One-Dish Dinner is packed with flavor. So much flavor that you won’t believe how quick and easy the recipe is. It’s a versatile recipe too. You can add more vegetables to it. There’s just something about roasted veggies. I never liked Brussels sprouts until I tried them roasted. Now I’m basically addicted. YUM! 

I was going to add some winter squash to this recipe, but I ended up using them in Chloe’s latest batch of homemade dog food. I like to switch it up with the potatoes I use too. This recipe uses honey gold potatoes, but you can use Yukon gold, or any other potato. If you want to add a healthy kick, try using sweet potatoes.

Continue to Content

Contents

1

Roasted Vegetable and Sausage One-Dish Dinner

Yield: 6 - 1 cup servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Print

Ingredients

• 1/2 lb. honey gold potatoes (see notes for substitutes), sliced into coins
• salt and pepper, to taste
• 1 lb. Brussels sprouts, frozen
• 12 oz. kielbasa sausage, cut into coins
• 2 medium shallots, sliced
• 3 tbsp. extra virgin olive oil

Instructions

Preheat oven to 400 degrees F. Spray a medium to large baking sheet or casserole dish with nonstick spray and set aside.

Spread the potatoes in an even layer on the bottom of the dish. Sprinkle liberally with salt and pepper.

Add Brussels sprouts and kielbasa. Top with sliced shallots. Dizzle with olive oil.

Bake for 45 minutes, or until the potatoes are golden brown.

Notes

Instead of honey gold potatoes, try sweet potatoes, Yukon gold potatoes, or baby red potatoes.

Nutrition Information

Yield 6 Serving Size 1 cup
Amount Per Serving Calories 430Total Fat 24gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 16gCholesterol 41mgSodium 673mgCarbohydrates 48gFiber 3gSugar 35gProtein 10g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest