Best 5 Roasted Vegetables With Chicken Sausage Recipes
Embark on a culinary adventure with our delightful Roasted Vegetables with Chicken Sausage, a vibrant medley of flavors and textures that will tantalize your taste buds. This wholesome dish features a symphony of roasted vegetables, succulent chicken sausage, and a zesty lemon-herb dressing, all coming together to create a satisfying meal. Whether you're seeking a hearty weeknight dinner, a healthy lunch option, or a flavorful side dish, this recipe has you covered. With its vibrant colors, enticing aromas, and delectable flavors, Roasted Vegetables with Chicken Sausage is sure to become a favorite in your kitchen.
From savory Roasted Sweet Potatoes and Carrots to tender Zucchini and Broccoli, each vegetable in this dish is perfectly roasted, bringing out its natural sweetness and caramelized edges. The succulent Chicken Sausage adds a hearty and protein-packed element, while the zesty Lemon-Herb Dressing ties all the flavors together with its bright and tangy notes. This dish can be easily customized to suit your preferences – feel free to swap vegetables, use different types of sausage, or adjust the seasonings to create a unique and flavorful meal that's all your own.
ROASTED SAUSAGE AND VEGETABLES SHEET PAN DINNER
This is a colorful, exciting, sheet pan sausage and vegetable dish that everyone will love. Try a mix of sausages: Italian, chorizo, Merguez, andouille, parsley, and Pecorino all work well here. Cook the sausages this way and they will come out perfect every time.
Provided by Ladytia86
Categories Meat and Poultry Recipes Pork Sausage
Time 1h25m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 290.1 calories, Carbohydrate 26.3 g, Cholesterol 18.8 mg, Fat 17.7 g, Fiber 3.9 g, Protein 7.2 g, SaturatedFat 3 g, Sodium 141.8 mg, Sugar 3.4 g
SHEET PAN DINNER WITH SAUSAGE AND ROASTED VEGETABLES
A simple and delicious dinner, that is easy to prepare and make!
Provided by KaiserCooking
Categories Everyday Cooking Sheet Pan Dinner Recipes
Time 1h
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 27.9 g, Cholesterol 134.1 mg, Fat 18.6 g, Fiber 6.9 g, Protein 24.3 g, SaturatedFat 4.9 g, Sodium 676.2 mg, Sugar 6.9 g
GRANDMA'S ROASTED DUCK
When I was growing up, my grandma always served roast duck for the holidays, and for other family events throughout the year. I always thought it was better than turkey! -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. Pierce duck skin all over with a fork. Mix remaining ingredients; rub over outside of duck. Place duck on rack in a shallow roasting pan; add 1 inch of water., Roast duck, uncovered, until a thermometer inserted in thigh reads 180°, 1-1/2 to 2 hours. Remove from oven; let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with duck.
Nutrition Facts : Calories 649 calories, Fat 51g fat (18g saturated fat), Cholesterol 152mg cholesterol, Sodium 550mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 34g protein.
ROASTED VEGETABLES WITH CHICKEN SAUSAGE
What to do when you have a little of this and a little of that in the vegetable drawer that needs to be used. Makes a hearty meal for 4 when served with corn bread or corn muffins. Be sure and cut the vegetables into equal pieces to ensure proper cooking.
Provided by PaulaG
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Cut vegetables and place in a 13 x 9 inch baking dish that has been sprayed with non-stick cooking spray. Toss in the garlic and sausages.
- In a small dish combine the oil, mustard and honey. Pour over vegetables and toss to thoroughly coat. Sprinkle with salt and fresh ground pepper. Place in the preheated oven and cook for 30 to 40 minutes or until vegetables stick fork tender. Stir at 15 minutes and then again at 30.
- Serve with corn muffins or cornbread for a delicious meal.
QUESADILLAS WITH CHICKEN SAUSAGE AND ROASTED VEGETABLES
You may substitute an equal amount of just about any cooked meat for the sausage in this recipe. Try leftover roasted chicken or pork loin.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Divide the vegetables evenly over half of each tortilla; layer with sausage slices, and sprinkle with cheese. Fold and press to seal edges. Brush with olive oil; transfer to two rimmed baking sheets.
- Bake, rotating sheets halfway through, until cheese has melted and tortillas are golden brown, about 15 minutes. Slice into wedges, and serve topped with sour cream, and, if desired, salsa.
Tips:
- Choose firm vegetables: Vegetables like broccoli, carrots, potatoes, and sweet potatoes hold their shape well when roasted and won't get too soft.
- Cut vegetables evenly: This will help them cook evenly. Aim for 1-inch pieces for most vegetables.
- Toss vegetables with oil and seasonings: This will help them brown and caramelize in the oven. Use a good quality olive oil or avocado oil, and season with salt, pepper, and any other herbs or spices you like.
- Roast vegetables at a high temperature: This will help them get crispy on the outside and tender on the inside. Aim for a temperature of 425°F (220°C).
- Don't overcrowd the pan: If you overcrowd the pan, the vegetables will steam instead of roast. Spread them out in a single layer so they can cook evenly.
- Roast vegetables until they are tender: The cooking time will vary depending on the vegetable, but most will be done in 20-30 minutes. Test them with a fork to see if they are tender before removing them from the oven.
- Serve roasted vegetables immediately: They are best when served hot and crispy. You can also store them in the refrigerator for up to 3 days or freeze them for up to 3 months.
Conclusion:
Roasted vegetables are a delicious and healthy side dish that can be enjoyed with a variety of meals. They are easy to make and can be customized to your liking. With so many different vegetables to choose from, there are endless possibilities for roasted vegetable recipes. So next time you're looking for a healthy and flavorful side dish, try roasting some vegetables. You won't be disappointed!
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