Beef ‘N Cheddar Sausage Sheet Pan Dinner
Thanks to our friends at Thousand Hills, this recipe is your answer to a quick and delicious weeknight family meal! Their cattle are raised with no added hormones, no antibiotics, and no grain byproducts – Ever. We love their 100% grass-fed sausages contain no preservatives, no nitrates, no nitrites, no soy, and no MSG.
Total cook time
- 1 10oz package of Thousand Hills Beef ‘N Cheddar Sausages
- 1 small red onion
- 1 lb. sweet potatoes (diced)
- 3 mini sweet peppers (sliced)
- ½ lb. Brussel Sprouts (remove outer layer and halve
- Asparagus (cut into 2-3 inch pieces)
- ½ bag of Baby carrots
- ¼ cup of olive oil
- 2 tablespoons garlic (minced)
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- Grated parmesan
Preheat the oven to 400 degrees F.
Dice the sweet potatoes into 1 inch cubes. In a bowl, combine all of the seasonings and mix well.
Place the potatoes, baby carrots, and Brussel sprouts on the sheet pan. Drizzle 3 tablespoons olive oil and half of the seasoning mix on top. Gently mix with your hands to combine and place in the preheated oven for 20 minutes.
Prepare the asparagus by trimming the ends and cutting into 2-3 inch pieces. Thinly slice the red onion and thickly slice the Beef ‘N Cheddar Sausages.
Remove the potatoes, carrots, and sprouts from the oven and push them to one side of the pan using a spatula. On the other side add the asparagus, onion, Beef ‘N Cheddar Sausage, and minced garlic.
Add the remaining olive oil and seasoning mixture
Mix combine then toss ingredients with the potatoes, carrots, and sprouts.
Bake for another 12-15 minutes or until the vegetables are roasted to your liking. Top the dish with freshly grated Parmesan.
Salt and pepper to taste.
Serve immediately on top of rice or by itself! Enjoy!
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.