Hi, welcome to solsarin site, in this post we want to talk about“sheet pan sausage and potatoes”,
stay with us.
this is the best kind of dinner for busy nights. Prep takes 5 minutes or less, everything cooks on one sheet pan (hello easy cleanup!) and it takes 30 minutes to cook. Add this to your rotation of weeknight dinners!
Once you’ve chosen your ingredients, get chopping! For your protein, it depends on the choice and cut on how you should prep them.
You get my drift here! Each protein takes a little bit of thought and consideration, especially depending on what you’re cooking it with (remember – potatoes take about 30 minutes to cook!).
Starches like potatoes and squash take awhile to cook, so be sure to chop them in smaller pieces so they cook evenly with the other ingredients. I’d say a 1 or 2-inch cube is about right! As for non-starchy veggies, you’ll want them to be in bite-sized pieces.
Some ingredients like zucchini cook really quickly, so you can toss them on for the last 15 minutes or cooking, if you wish.
Once you’ve practiced cooking a few sheet pan meals, you’ll be a pro!
Be sure to slice your potatoes into 1 inch chunks. If you go larger you may not get them cooked through quickly.
Green beans can easily be swapped out for another veggie that cooks in the same amount of time. Brussels sprouts, broccoli, and carrot sticks would all work beautifully too!
I make it a little differently every time, based upon what we have on hand. Here are the ingredients I use:
Sausage: I always use some type of rope sausage or kielbasa. We like smoked sausage best as I love how it flavors everything. I just slice it.
Potatoes: I always use either potatoes or sweet potatoes or both. I peel and chop into pieces.
Veggies: Depending upon what I have on hand, I’ll use a combination of peppers (we especially love red/orange/yellow), onions, and/or carrots.
Broth, water, or oil: I add a little chicken broth, beef broth, or water if I cook in the slow cooker or drizzle with olive oil if I’m roasting it on a sheet pan in the oven.
Seasonings: You can add herbs or seasonings, if you’d like. But I find that the sausage will flavor it enough if you don’t.
I slice the sausage, chop the veggies, and then either lay out on a sheet pan and drizzle with oil or put in a slow cooker and pour about a cup of broth or water over.
If I’m cooking in the slow cooker, I’ll cook on low for 4-6 hours or on high for 3-4 hours. (If I make a large batch, I’ll add extra cooking time.)
And, If roasting in the oven, bake at 350 degrees for an hour. Stir a few times while baking to fully roast everything.
There is really no right or wrong answer here. Your best option is to choose the sausages you and your family love. If you’re not sure, mild or spicy Italian sausage is always a safe bet.
We like to use locally made sausages. Most well-stocked supermarkets will carry a selection of sausages made in your area.
Sausages made with pork (all or some) tend to stay the juiciest so those are the ones that we reach for.
Tip: pick up a few packages of sausages next time you’re at the store and throw them into your freezer. Then the next time you don’t feel like cooking, take out a package, chop a few veggies, and pat yourself on the back for making a sheet pan sausage and veggie dinner!
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