Oven Baked Vegetables And Sausage Recipes

Steps:

• Preheat oven to 375°F (190°C).
• Layer all of the veggies and sausages on one or two 9x13 baking pans, depending on the size of the vegetables you use.
• Drizzle on olive oil, and sprinkle on the garlic, diced tomato, salt, and pepper.
• Bake uncovered for one hour.
• Enjoy!

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place broccoli, baby potatoes, carrot, and onion in a large bowl. Pour in olive oil, mustard, Pecorino Romano cheese, thyme, oregano, salt, and pepper. Toss well to coat, then spread vegetables in an even layer on a sheet pan. Arrange sausages in the pan, pushing aside the vegetables so that the sausages touch the bottom of the pan.
• Bake in the preheated oven, flipping sausages and vegetables halfway through until sausages are no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Steps:

• Preheat oven to 400°. Divide sweet potatoes, onion and carrots between 2 greased 15x10x1-in. baking pans. Drizzle with oil; toss to coat. Roast 25 minutes, stirring occasionally., Add kielbasa, squash and zucchini to pans; sprinkle with salt and pepper. Roast until vegetables are tender, 15-20 minutes longer. Transfer to a serving bowl; toss to combine. If desired, serve with mustard.

Steps:

• Preheat the oven to 400 degrees F.
• In a bowl, toss all the vegetables, except the tomatoes, with 1 1/2 tablespoons oil. Season with salt and pepper, to taste. Arrange on a baking sheet and roast, until caramelized, about 30 minutes, turning vegetables halfway through the cooking time. In a small bowl, add the tomatoes and the remaining olive oil and toss to coat. Season with salt and pepper, to taste, and add to the baking sheet, at the halfway point of cooking, to caramelize.
• Meanwhile, in a large skillet over medium heat, add the sausage and saute until cooked through. Turn up the heat and deglaze with white wine. Once the vegetables are cooked, cool slightly, then coarsely chop. Add the vegetables and any pan juices to the sausage in the skillet. Toss in the cooked penne, adding reserved pasta water, if needed, to moisten. Season with salt and pepper, to taste, and serve in bowls topped with Parmesan.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon oil over medium heat in a large skillet. Cook sausage in the hot oil until lightly browned, about 2 minutes per side. Set aside.
• Place potatoes, onion, bell peppers, zucchini, and oregano in a large bowl. Drizzle generously with remaining 5 tablespoons oil and season well with salt and pepper. Mix well. Place browned sausages and vegetable mixture on a large rimmed baking sheet or roasting pan, uncovered.
• Bake in the preheated oven, stirring occasionally, until vegetables are tender and browned, about 50 minutes. Season with additional salt and pepper.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Combine cauliflower, broccoli, potatoes, bell peppers, baby carrots, and onion in a large bowl. Season with garlic powder, parsley, cilantro, Italian seasoning, salt, and pepper. Add olive oil and both sausages; stir to combine. Spread out vegetables and sausage evenly on the prepared baking sheet. Season with more spices and olive oil if desired.
• Bake in the preheated oven until vegetables are soft, 30 to 45 minutes.