Sheet Pan Cajun Sausage and Vegetables
One-pan dinners are the greatest! No fuss, no clean up, this sheet pan full of delicious cajun sausage and vegetables will save the day at dinnertime.
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.