Sheet Pan Sausage & Veggies (w/ Italian Sausage)
This easy sheet pan meal combines juicy Italian sausage, acorn squash, baby potatoes, onion, kale for the ultimate one-pan meal! Hearty and warming, you'll want to make this sheet pan sausage and veggies a weeknight staple. Let's make it!
Ingredients
- 1 acorn squash, trimmed, cut in half lengthwise
- 1 tablespoon extra virgin olive oil
- 1 lbs baby potatoes, white or red, cut in half
- 1 medium red onion, cut into 1-inch wedges
- 6 Italian sausages, sweet, hot, or a mix
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 3 cups kale, stemmed and torn into pieces
- ½ teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400ºF and line 2 rimmed sheet pans with parchment paper.
- Cut the ends off the acorn squash and prop it up on your cutting board. Slice it down the middle lengthwise and remove the seeds. Cut the squash into 1-inch “smiles” by placing the flat part on your cutting board and cutting it horizontally. Toss with olive oil, sprinkle with salt, and arrange over the two baking sheets.
- Toss the baby potatoes with olive oil and add to both baking sheets with the squash.
- Nestle the wedges of red onion randomly in between the squash where there is space (this keeps the onion wedges intact) and drizzle with a bit more olive oil.
- Pierce the sausages a few times with a sharp knife and place on the baking sheets, in between the vegetables. Drizzle each sausage with a little olive oil.
- Pour the lemon juice over the vegetables and sausages, then sprinkle the oregano over them.
- Toss the kale with a bit of olive oil (so each piece is coated) and a sprinkle of salt and freshly ground black pepper and set aside.
- Roast the vegetables and sausages in the oven for 30 to 45 minutes, flipping once. Remove from the oven and place the kale on top of the baking sheet. Roast for another 10 minutes, or until everything is starting to crisp up and get golden brown. Drizzle with additional olive oil and garnish with parsley or cilantro and serve
Notes
- Adapted with permission from Lemon, Love & Olive Oil by Mina Stone
- See blog post for more recipe notes and modifications.
Nutrition
Calories: 508kcal | Carbohydrates: 24g | Protein: 19g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Cholesterol: 85mg | Sodium: 1026mg | Potassium: 925mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1321IU | Vitamin C: 38mg | Calcium: 90mg | Iron: 3mg
