Hi guys! We are all settled in to our new apartment in the Navy Yard area of D.C.–and I’m loving it so far! Our neighborhood is nicely walkable (even in this heat!) and really close to other fun neighborhoods like Capitol Hill and Eastern Market. Plus, our building has a pool, so I’ve been spending a little time up there, feeling like I’m on a true vacation (rather than technically unemployed).
Rooftop pool aside, I *love* my new kitchen. We’ve got almost double the counter space compared to our St. Louis apartment.
I’m excited to start trying a bunch of new recipes and old favorites, but unpacking, applying for jobs, and exploring the new location has left me pooped most nights. The recipe I’m sharing today (based on this one) is a *lifesaver* for those days when you’re just too tired to get creative in the kitchen. All you have to do is chop up some veggies and sausage, toss it all with olive oil and spices, and pop it in the oven for a half hour. Presto, easy peasy, delicious dinner!
Sheet Pan Sausage and Veggies
- about 8 small potatoes, cut into small cubes (I used small white, red, and purple potatoes)
- 1 red bell pepper, cut into squares
- a handful of green beans (sorry it’s not more scientific, I literally grabbed a hearty handful from the bag)
- 1 medium head of broccoli, cut into florets
- 2 andouille sausage links, sliced into thick coins
- 6 Tbs olive oil
- 1 Tbs oregano
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp kosher salt
- 1/4 tsp pepper
- Pinch red pepper flakes (up to 1/4 tsp if you prefer more heat)
- Preheat the oven to 400ºF
- Wash and prep the veggies and sausage. Cover baking sheet in foil and spray with cooking oil.
- Spread prepped veggies and sausage on the baking sheet in a thin layer.
- Whisk the olive oil with the spices, then drizzle over the veggies and sausage. Toss gently to thoroughly coat.
- Roast 30 minutes, stirring/tossing once about halfway through.
Notes: We enjoyed them over spiced rice (rice seasoned with a dash of ginger, turmeric, and season salt). This could be just as good on its own, or over a bed of quinoa, barley, or other grain of choice.
You can use any veggies you prefer–asparagus would probably be really good, a little onion, maybe some spinach added immediately after removing to wilt it just a bit.
The original recipe suggested garnishing with Parmesan cheese, which I *so* wish I’d remembered to do–it was amazing without it, but come on, everything is better with cheese!
This also reheated really well the next day–I popped a plate in the microwave for a minute, which was all it needed to warm through. The sausage was a *little* dry, but not inedibly so.
Enjoy! Let me know in the comments if you give this recipe a try 🙂