Best 2 Sheet Pan Sausages And Mushrooms With Arugula And Croutons Recipes

Calling all veggie-lovers and meat-eaters alike! This sheet-pan meal is an explosion of flavors and textures, featuring juicy sausages, earthy mushrooms, zesty arugula, and crunchy croutons, all roasted together in one pan for an easy and satisfying dinner. The secret lies in the blend of spices that coat the sausages and mushrooms, creating a delightful savory crust. The arugula and croutons add a refreshing and textural contrast, while the lemon-tahini dressing ties it all together with a tangy and creamy finish. This dish is not only incredibly tasty but also incredibly convenient. With minimal prep and cleanup, it's perfect for busy weeknights, lazy weekends, or even a quick lunch. So, gather your ingredients, preheat your oven, and get ready to indulge in a culinary symphony that will leave your taste buds dancing.

Check out the recipes below so you can choose the best recipe for yourself!

SAUSAGE AND VEGETABLE SHEET PAN DINNER

Sausage and Vegetable Sheet Pan Dinner image

An easy dinner exploding with flavor baked all in one pan! Broccoli, baby potatoes, and carrots are tossed in a mixture of olive oil, whole grain mustard, and Pecorino cheese, then baked alongside mild Italian sausage. The result is a satisfying family-friendly supper that requires hardly any effort.

Provided by Diana Moutsopoulos

Categories Meat and Poultry Recipes Pork Sausage

Time 50m

Yield 4

Number Of Ingredients 11

Ingredients

1 large head broccoli, cut into florets
10 ounces baby potatoes, halved
1 large carrot, sliced
½ red onion, roughly chopped
3 tablespoons olive oil
2 tablespoons whole grain mustard
2 tablespoons grated Pecorino Romano cheese
1 teaspoon dried thyme
½ teaspoon dried oregano
salt and ground black pepper to taste
4 mild Italian sausage links

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).

Nutrition Facts : Calories 475.7 calories, Carbohydrate 25.2 g, Cholesterol 48.2 mg, Fat 33.3 g, Fiber 4.8 g, Protein 20.7 g, SaturatedFat 9.6 g, Sodium 1164.4 mg, Sugar 4.1 g

SHEET-PAN SAUSAGES AND MUSHROOMS WITH ARUGULA AND CROUTONS

Sheet-Pan Sausages and Mushrooms With Arugula and Croutons image

If stuffed mushrooms grew up into a main course, it would be this one-pan dinner. To start, sausages and mushrooms roast on a sheet pan, leaving behind seasoned pan drippings. Next, in a move inspired by Judy Rodgers's roast chicken with bread salad from Zuni Café in San Francisco, torn bread pieces are tossed with the drippings, then sent back to the oven to toast. The toasted bread is then tossed with arugula, red-wine vinaigrette and the roasted mushrooms, making a great mix of crispy, tangy and spicy bites. Crusty bread can be hard to tear from the loaf, but the rough edges make a more interesting final product: To ease the process, slice the bread 1/2-inch-thick, then slice crosswise 1/2-inch thick, then tear little pieces from there.

Provided by Ali Slagle

Categories dinner, easy, one pot, salads and dressings, sausages, vegetables, main course

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 pound hot or sweet Italian sausages
1 pound mixed mushrooms, such as shiitake, oyster, maitake or cremini, trimmed and quartered (or cut into 1-inch pieces if large)
5 tablespoons extra-virgin olive oil, plus more as needed
Kosher salt and black pepper
3 tablespoons red wine vinegar, plus more as needed
1 garlic clove, coarsely chopped
4 cups torn, bite-size pieces of crusty bread (6 to 8 ounces)
2 cups arugula
1/2 cup coarsely chopped fresh parsley leaves
Finely grated Parmesan, for serving

Steps:

Heat the oven to 450 degrees. Score the sausages in a few places on both sides, making sure not to cut all the way through. Toss the sausages and mushrooms on a sheet pan with 2 tablespoons olive oil, salt and pepper. Spread in an even layer and roast, shaking the pan once or twice, until browned and cooked through, 20 to 25 minutes.
Meanwhile, in a small bowl, combine the remaining 3 tablespoons olive oil with the vinegar and garlic; season to taste with salt and pepper.
When the sausages and mushrooms are done, use a slotted spoon or tongs to transfer to a plate, leaving the drippings behind. Add the torn bread and 1 teaspoon of the dressing to the baking sheet. If the bread seems dry, add more dressing, 1 teaspoon at a time. Roast until the bread is lightly toasted, 5 to 10 minutes.
Add the mushrooms and arugula to the pan. Drizzle and toss with the remaining vinaigrette until lightly coated. Stir in the parsley, then season to taste with salt, pepper, oil and vinegar. Sprinkle with Parmesan and eat with the sausages.

Tips:

Choose the right sausages: Look for high-quality sausages made with natural ingredients and a good ratio of meat to fat. Spicy sausages, such as Italian sausage or chorizo, add a nice kick of flavor to the dish.
Use a variety of mushrooms: Different types of mushrooms offer different flavors and textures. Try a mix of cremini, shiitake, and oyster mushrooms for a well-rounded flavor profile.
Roast the vegetables until they're caramelized: Roasting the vegetables at a high temperature brings out their natural sweetness and gives them a slightly charred flavor.
Make sure the sausages are cooked through: Use a meat thermometer to ensure that the sausages have reached an internal temperature of 165°F (74°C) before serving.
Top with fresh herbs and a squeeze of lemon: Fresh herbs, such as parsley, thyme, or rosemary, add a bright, herbaceous flavor to the dish. A squeeze of lemon juice brightens up all the flavors and adds a touch of acidity.

Conclusion:

This sheet pan dinner is easy to make and packed with flavor. The roasted vegetables are tender and caramelized, the sausages are juicy and flavorful, and the arugula and croutons add a nice crunch and freshness. This dish is perfect for a weeknight meal or a casual gathering with friends. It's also a great way to use up leftover vegetables or sausages.