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Sheet Pan Andouille Sausage and Vegetables

Sheet Pan Andouille Sausage and Vegetables

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This flavorful Sheet Pan Andouille Sausage and Vegetables recipe comes together quickly with little mess! Smoky andouille sausage and broccoli florets cook with seasoned potatoes, red bell pepper and onions on one sheet pan. Serve as is or with rice of choice, a few dashes of hot sauce and a sprinkle green onions.
Serves 4 in about 45 minutes.
Course Mains & Entrees
Cuisine American
Keyword andouille sausage, easy dinner, quick and easy, roasted vegetables, sheet pan, sheet pan dinner
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 473
Author Laurie McNamara

Equipment

Ingredients

  • 1 pound baby potatoes halved (we like baby redskin)
  • 1 medium red bell pepper roughly chopped
  • 1 medium red onion chopped
  • 2 tablespoons avocado oil or other oil safe for high-heat cooking
  • 1 teaspoon garlic powder
  • 1 teaspoon ground mustard (dry)
  • 3/4 teaspoon dried parsley
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 12 ounces andouille sausage sliced into coins (we love Aidells brand)
  • 8 ounces broccoli florets
  • avocado spray
  • 2 green onions sliced - for serving
  • hot sauce for serving (we love Frank's Red Hot)
  • 1 tablespoon minced parsley
US Customary - Metric

Instructions

  • Preheat your oven to 400° and line a rimmed metal baking sheet with foil.
  • Add the potatoes, bell pepper and onion. Drizzle with oil and season with garlic powder, ground mustard, parsley, salt and pepper, onion powder and oregano. Toss well to coat.
  • Spread everything out evenly and roast for 20 minutes on the middle rack of your preheated oven. Rotate the pan halfway through cooking.
  • Once time is up, remove and carefully wedge the sliced andouille among the other vegetable so the sausage is touching the pan. 
  • Scatter the broccoli florets over top, lightly spray with avocado oil and roast for another 15 minutes. Remove and serve immediately.
  • You can serve this as is or on top of cooked white or brown rice (or cauliflower rice!) with dashes of hot sauce, sliced green onions and a little minced parsley if you’ve got it in you.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
*Nutritional value does not include rice.

Nutrition

Serving: 1g | Calories: 473kcal | Carbohydrates: 31g | Protein: 21g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 1159mg | Potassium: 1095mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1473IU | Vitamin C: 116mg | Calcium: 70mg | Iron: 3mg