Easy Sheet Pan Sausage and Veggies from the Garden

Italian sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is lower in fat, while pork sausage is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is a healthier fat, while canola oil is often cheaper.

fresh parsley

🥗Healthier: fresh basil

💰Cheaper: dried parsley

Basil adds flavor while dried parsley is a cost-effective substitute.

zucchini

🥗Healthier: yellow squash

💰Cheaper: green beans

Yellow squash is similar in texture, while green beans are often less expensive.

Gather root vegetables from the garden: rutabaga, purple top turnip, carrots, bunching onions, and a bell pepper.

Chop the rutabaga into about 5 cups worth.

Chop the purple top turnip into about 4 cups.

Slice the unpeeled carrots into smaller pieces.

Chunk the bell pepper into smaller pieces.

Chop the sausages into pieces.

Spray the baking pan with cooking spray.

Preheat the oven to 400°F.

Spread the chopped rutabaga, turnip, carrots, and bell pepper evenly over the baking pan.

Sprinkle 2 cloves of garlic around the vegetables.

Drizzle 3/4 cup of olive oil over the vegetables.

Add 2 tablespoons of poultry seasoning, 1 teaspoon of salt, and 1/2 teaspoon of black pepper over the vegetables.

Add pieces of broccoli on top of the vegetables.

Sprinkle 4 bunching onions over the top.

Cover the pan tightly with foil to keep moisture in while cooking.

Place the pan in the oven and cook for at least 1 hour, possibly up to 2 hours, until the vegetables are tender.

Check the vegetables for tenderness by piercing them with a fork.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens