Real Recipes From Real Home Cooks ®

bonnie’s roasted sausage and vegetables

Recipe by
BonniE !
Cottonwood, CA

This is a dish to remember! Very pretty and definitely company worthy. This is a super complete one pan meal with easy cleanup. Wonderful to serve at the holidays. Use the vegetables and seasonings you like and make this dish your own. I used frozen broccoli and Brussels sprouts instead of fresh, and they turned out great. Roasted red potatoes, peppers and carrots surround the sausages in the middle of the pan. Everything is done in about 35 minutes! All you need is crunchy bread and Pepperoncini peppers and dinner is served. Enjoy! 12-18-22

yield 2 to 4 - Cook time is approximate. 35 minutes for al dente.
prep time 10 Min
cook time 35 Min
method Bake

Ingredients For bonnie’s roasted sausage and vegetables

  • MEAT
  • 2
    links sliced johnson’s hot italian sausage
  • 1
    ring sliced beef sausage
  • 4
    medium red potatoes quartered and precooked in microwave
  • 2
    cup broccoli florets, frozen or fresh, pre-cooked in microwave
  • 1
    cup brussels sprouts, frozen or fresh, precooked in microwave
  • 1
    large red bell pepper, chopped
  • 1
    cup diagonally sliced carrots
  • 3
    cloves garlic minced
  • 2
    cups whole grape tomatoes
  • 2
    tablespoons olive oil
  • 2
    tablespoons basil or italian seasoning
  • 1
    teaspoon garlic salt to taste
  • 1
    teaspoon coarse ground black pepper
  • 1/4 cup fresh grated parmesan cheese
  • kosher salt to taste
  • garnish: pepperoncini peppers
  • 2 tablespoons chopped fresh parsley
  • zucchini, green beans, sweet potatoes, onions

How To Make bonnie’s roasted sausage and vegetables

  • 1
    Preheat the oven to 400 degrees. Use a large sheet pan lined with tin foil. Bake at 400 for 35 to 45 minutes. All ovens are different. Mine are al dente at 35 minutes. Note: Turn half way through. If you like them more done, add more minutes to the cooking time.
  • 2
    Slice the links and the ring of Johnson's sausage diagonally and place in the center of the prepared pan.
  • 3
    Prepare the vegetables, all except the tomatoes which will be added in the last part of the roasting process. Note: I used frozen Brussels sprouts and frozen broccoli florets. There is no taste or appearance difference between frozen and fresh. Pre-cook them 3 minutes in the microwave before adding them to the pan. Also, precook the red potatoes 4 minutes in the microwave before quartering and adding to the pan. (This will ensure even cooking) Arrange the rest of the raw vegetables around the meat.
  • Whisk oil and spices
    Whisk seasonings and oil together, except the salt. Pour evenly over the vegetables and meat. Toss the meat gently to coat first, and then mix and coat the vegetables.
  • 5
    Bake for 20 minutes uncovered, then remove the pan from the oven and add the tomatoes. Mix gently into the other vegetables, and return to the hot oven to finish cooking, about 15 minutes more. Watch carefully that the food doesn't overcook or burn, and then remove it from the oven as soon as the vegetables are done to exactly to your liking.
  • 6
    To Serve: Sprinkle kosher salt to your taste over the cooked vegetables, then sprinkle on the Parmesan cheese. Sprinkle fresh parsley, and it is ready to serve in bowls. Add Pepperoncini peppers and crunchy French or Italian bread. Enjoy!