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One-pan dinners are the greatest! No fuss, no clean up, and they are usually super speedy to make. Sheet pan recipes fall right into this category! Dump and bake! And this sheet pan cajun sausage and vegetables recipe might just save the day at dinnertime.
Planning a wedding during a pandemic is STRESSFUL y’all! So I will let you in on a secret: sometimes I cheat when I make dinner. Contrary to what some of my friends and family think, I don’t always make some elaborate family style meal. Sometimes I pull out one pan and a knife and get to work. And to be honest, those are sometimes the best meals (probably because I can enjoy eating without the looming thought of a huge pile of dishes). This sheet pan dinner is exactly that. Some chopping and a drizzle of this and that, and my time in the kitchen is over. What’s not to love.
Sausage and Vegetables
Aside from jambalaya, I think the think I most love any smoked sausage served with is roasted veggies. Sticking the sliced sausage in a screaming hot oven gets it nice and crispy on the edges, and the spice from the sausage is the perfect compliment to caramelized sweet veggies. To make this dish, it’s just 3 easy steps:
- Chop- Start by prepping all of your ingredients. Cut 12oz of andouille sausage into 1/2 in rounds(I used Trader Joe’s Andouille Chicken Sausage but any kind will work). Halve 2 cups of brussel sprouts, chop 2 medium russet potatoes into 1in cubes, quarter 1 cup of baby bella mushrooms, and one red onion into 1in chunks. Add that all to a bowl with 2 cups of broccoli florets and 1 1/2 cups of cherry tomatoes.
- Stir- Drizzle 1/4 cup of olive oil and sprinkle 3 tbsp of cajun or blackening seasoning on top of the sausage and veggies. Stir until everything is well coated.
- Bake- Pour all of the ingredients out onto a large sheet pan into an even layer. Use two if needed, you want everything to roast, not steam, so don’t overcrowd the pan. Roast in a 425 degree oven for 30-35 minutes or until the potatoes are fork tender and the veggies begin to caramelize, flipping halfway though.
Finish with a little bit of chopped parsley and you are all set!
Variations
This sheet pan cajun sausage and vegetables dish is so versatile. In fact, this method is really just a foundation for a dish, a blank canvas that you can make your own. First, you could use any kind of sausage. Chicken apple sausage, smoked sausage, sweet or hot italian sausage. The sausage is really the foundation of the flavor profile in my opinion.
There are so many directions you could take this dish in. Here are just a few:
- Italian: Spicy Italian Sausage, Zucchini, Cherry Tomatoes, Asparagus, Red Peppers, Oregano, Parmesan, Italian Dressing
- Mediterranean: Apple Chicken Sausage, Yellow Squash, Eggplant, Mushrooms, Greek Dressing, finish with Feta
- Mexican: Spanish Chorizo, Bell Peppers, Red Onion, Potatoes, Taco Seasoning
- Pesto: Sweet Italian Sausage, Pesto, Baby Red Potatoes, Asparagus, Sun-Dried Tomatoes
What to Serve This With?
If you are looking for a low-carb option, or simply just don’t want to dirty another pan, this dish is perfect on it’s own! You can even sub the potatoes with cauliflower to really cut back the carbs. But if you want to round the meal out more, try serving it in a bowl over these:
- Jasmine Rice
- Cauliflower Rice
- Quinoa
- Wild Rice
- Barley
- Lentils
- Mashed Potatoes
- Polenta
Want More Simple Dinner Recipes?
- Garlic Bread Pizza
- Chicken Tetrazzini
- Tuscan Shrimp Pasta
- Chicken Thighs With Lemon Orzo Pasta
- Garlic Hoisin Pork Tenderloin
Sheet Pan Cajun Sausage and Vegetables
Ingredients
- 12 oz andouille sausage I used Trader Joe's Andouille Chicken Sausage
- 2 cup brussel sprouts halved
- 2 medium russet potatoes cut in 1in cubes
- 1 red onion chopped in 1in pieces
- 1 cup baby bella mushrooms quartered
- 3 cups broccoli florets
- 1½ cups cherry tomatoes whole
- ¼ cup olive oil
- 3 tbsp cajun or blackening seasoning
- 1 tbsp chopped parsley for garnish
Instructions
- Preheat the oven to 425°
- Slice the sausage links into ½in rounds. Prep all of the vegetables based on the descriptions above. The key is to have everything about the same size to it cooks evenly.
- In a large bowl, add all of the sausage and vegetables. Drizzle with olive oil and liberally sprinkle on cajun seasoning. Stir to coat.
- Dump all of the ingredients on a baking sheet (lining with parchment is optional), and bake for 30-35 minutes, flipping halfway through.
- Check to make sure potatoes are fork tender, as this takes the longest to cook. Remove from oven, sprinkle with parsley, and serve immediately over rice, quinoa, barley, or cauliflower rice.
