Tuscan Sheet Pan Chicken Sausage & Vegetables! Looking for easy dinner ideas? This one pan meal can’t get much easier! Chicken sausage and veggies are tossed with a deliciously fragrant vinaigrette and baked to perfection in no time at all.
It’s happening. We’re entering the busiest time of the year. For our family, the frenetic pace starts with back-to-school, and if often feels like we don’t come up for air again until the new year. Does this sound familiar?
I’ve found that the key to getting dinner on the table consistently during the busiest time of the year is to keep things simple. Easy-to-find ingredients. Quick prep & cook times. Minimal dishes. Set yourself up for dinnertime success all year long by building an arsenal of recipes that you can make without a second thought!
Ingredients for Tuscan Sheet Pan Chicken Sausage & Vegetables
When it comes to easy dinner ideas, starting off with ingredients that are easy to find and cook is always a good idea! A well-stocked pantry filled with staples like beans and healthy grains helps ensure that you’ll always have ingredients for quick dinners on hand. Weekly grocery purchases of fresh produce, herbs and pre-cooked proteins like al fresco Chicken Sausages not only make for delicious meals, but offer a variety of uses so you can keep things exciting!
For my Tuscan Sheet Pan Chicken Sausage & Vegetables, I used ingredients with an Italian flair that create a harmonious dish with a quick cook time. Here’s what you’ll need:
- al fresco Roasted Pepper & Asiago Chicken Sausage
- Green beans
- Zucchini
- Cannelini beans
- Roma tomatoes
- Creamer potatoes
- Olive oil
- Garlic
- Fresh rosemary
- Fresh lemon juice
- Dried oregano
- Sea salt
Tossed with a simple rosemary and lemon vinaigrette before roasting, this meal is a fast, flavorful favorite that can be served with a side salad, farro or quinoa {which you can buy pre-cooked and frozen!} for a complete, satisfying meal.
How To Make Sheet Pan Dinners
Sheet pan dinners are the way to go if you’re looking for minimal prep and cleanup. Most sheet pan recipes are just chop, drop and roast — they’re like “dump cakes” of the dinner world!
There are a few simple tips that can help make sheet pan dinners an even greater success:
- Choose ingredients that have similar cook times. In this case, you don’t have to worry about undercooked meat since al fresco Chicken Sausages are pre-cooked and just need to be heated through before serving! Otherwise, try to pair cuts of meat that need a longer cook time with sturdier veggies, and items like fish or shrimp with vegetables that don’t take very long to cook. You can also stagger your timing by adding ingredients at different points of the cooking process. For example, start with the items that will take longer to cook and add ingredients that don’t need as much time later on.
- Make sure that your ingredients are chopped to approximately the same thickness. This will guarantee that they cook at the same rate.
- Don’t crowd the pan too much. Giving items like potatoes enough space as they roast will allow them to crisp up instead of steam. More room means more air flow and more crispiness.
- If you’re worried about burning or under-cooked veggies, use a piece of foil to tent or cover your sheet pan for part of the cook time to ensure that hearty vegetables become tender, then continue cooking without foil to allow for browning.
- Use foil or parchment to line your pan. Once you’re done cooking, just pull up the liner, toss, and give the pan a quick wipe. Done!
More Easy Dinner Ideas Using al fresco Chicken Sausage
There are so many fantastic, easy dinner ideas out there! Get creative and come up with your own family favorites, or try out some of these mouthwatering meals using al fresco Chicken Sausages.
Arroz Con Salchicha (Sausage & Rice Skillet)
Glazed Chicken Apple Sausage & Sweet Potato Kabobs
Creamy Mushroom & Chicken Sausage Florentine Pasta
Tuscan Sheet Pan Chicken Sausage & Vegetables
Equipment
- 13x18 inch jelly roll or sheet pan
- Foil or parchment paper
Ingredients
- 1 package al fresco Roasted Pepper & Asiago Chicken Sausage cut into 2 inch pieces
- 1 large zucchini cut into 2 inch pieces
- 1 16 ounce package green beans
- 2 Roma tomatoes
- 15 creamer potatoes cut in half
- ¼ cup olive oil
- 1 lemon juiced
- 2 cloves garlic finely chopped or minced
- 2 tablespoons fresh rosemary finely chopped
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
- 1 15 ounce can of cannellini beans drained and rinsed
Instructions
- Preheat the oven to 400 degrees. Prepare the sheet pan by lining with foil or parchment paper.
- Place all chopped ingredients on sheet pan. (The beans will not be added until the end of the cook time.)
- Meanwhile, make vinaigrette by whisking together olive oil, lemon juice, garlic, rosemary, oregano and salt. Whisk vigorously until emulsified (will change to a creamy yellow color.)
- Drizzle the vinaigrette over all the ingredients on the pan. Using clean hands, toss to coat all ingredients. Cover the pan with foil and bake for 15 minutes.
- After 15 minutes, uncover the pan and add the drained, rinsed beans scattered over the top. Continue roasting for another 15 minutes or until the vegetables are tender and the beans are heated through.
- Serve hot, as is, or over farro, quinoa or rice.
