Tuscan Sheet Pan Chicken Sausage & Vegetables
Tuscan Sheet Pan Chicken Sausage & Vegetables! Chicken sausage and veggies are tossed with a deliciously fragrant vinaigrette and baked to perfection in no time at all.
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.