Lamb Sausage and Veggies

Brad and Grace Kresge
Feb 5, 2021
2 min read

This past summer our garden exploded with nutritious goodness; bell peppers, kale, tomatoes, corn, Brussel sprouts, green beans and more...

The bountiful produce led me to search for recipes that use lots of vegetables and I happened upon sheet pan dinners. They are a game changer in my menu planning.

I add a little twist to our sheet pan dinners by using browned lamb sausage and the drippings in place of olive oil. This results in robust flavor and a comfort food you can throw together in 30 minutes.

Instructions:

Preheat your oven to 400 degrees Fahrenheit.

Line your baking sheet with foil or parchment paper.

Brown 1lb Lamb Sausage in a skillet.

While the sausage is cooking, chop vegetables of your choice and place on lined sheet pan.

Once chopped veggies should amount to 6-8 cups.

The key with the vegetables is assuring you chop them to appropriate sizes so that they finish cooking at similar times. For example potatoes and carrots need to be diced into small pieces while things like peppers and squash should be larger...

Here are some options that I’ve used: potatoes, carrots, bell peppers, onions, cauliflower, tomato, kale, brussel sprouts, green beans, corn, cabbage, summer squash, zucchini.

There‘s lots of room to be creative here! I often just roll with whatever I happen to have in my house at the last minute.

*see below for a twist with fruity Hawaiian flavor.

Once sausage is done browning (approximately 8-10 minutes), poor the sausage and drippings over the sheet pan of vegetables.

Season with salt, pepper and garlic powder.

Bake for 8 minutes at 400 degrees. Remove from oven, stir and return to bake at 400 degrees for another 8 minutes or until desired tenderness is achieved.