The roasted vegetables get crispy and sweet in the oven!
They’re so easy!
They’re sooo good!
I made this new Sheet pan meal last week and we loved it! It was ready in under 30 minutes! The Paprika Vinaigrette adds a really nice flavor to the sausage and vegetables. Wow, this is just a great recipe!! It’s great for a week night, but would also be good for company!
I tweaked the recipe to my liking and it is as follows. You could change up the vegetables, or choose to use beef or chicken sausage, if you desire. It’s super-easy to make it just the way you or your family would prefer.
I added a tossed salad and toasted bread to complete the meal.
Turkey Kielbasa & Vegetables Sheet Pan Dinner
1small red onion, chopped into 1 inch chunks
15fresh Brussels sprouts, stem trimmed and cut in half
1large sweet potato, peeled and cut into 1/2 to 1 inch chunks
2large carrots, peeled and sliced into coins
1/2 head of broccoli, cut into florets
12ozFully cooked Turkey Kielbasa, sliced into 1″ pieces
1 1/2tbspolive oil
black pepper to taste
1 1/2tbspolive oil
1tspapple cider vinegar
1tsp Dijon mustard
1garlic clove, minced
Preheat the oven to 400 degrees.
Prep all the vegetables and place in a large bowl. sheet pan. Toss the vegetables in the olive oil and sprinkle with salt and pepper. Spray a large baking sheet with cooking spray.Place in the oven for 15 minutes
Meanwhile slice the sausage
Toss the vegetables with a spatula. Then place the sausage pieces over the cooked vegetables. Place back in the oven for an additional 12 minutes
To make the Paprika Vinaigrette, put all the ingredients into a mason jar then screw the lid on tightly and shake vigorously until all the ingredients are thoroughly mixed.
Remove the pan out of the oven and drizzle the vinaigrette over the vegetables and sausage. Toss to coat.
To prep ahead: I cut up all the vegetables and drizzled them with olive oil early in the afternoon. It made the preparation so easy when it was time to get supper in the oven!
Have you tried a sheet pan dinner yet? If not, this would be a great one to get your started!
Refresh dinner with something so fast and delicious!
Roasted chicken is one of my all-time favorite dishes. From the crispy skin to the savory and juicy meats, it’s just a perfect dinner in my eyes. Even better is when you roast chicken pieces. It’s super easy, and you can make just enough for your family without having to roast a whole bird. This is one of those great sheet-pan dinners. I added a salad and bread and it was perfect.
I took this recipe from Southern Living. and used one GIANT Chicken breast, and also reduced the amount of veggies. Friends, this is so good, I almost guarantee you will love it!! I roasted the Chicken with carrots and potatoes in the pan, too. You could change that out if your don’t care for one or the other. Butternut squash and red onions would be good, too!
BBQ Rub Roasted Chicken Breast
4 teaspoons dark brown sugar
1 tablespoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
5 teaspoons kosher salt, divided
2 1/2 teaspoons black pepper, divided
2 (4- to 5-lb.) whole chickens – I used one large bone-in chicken breast
3 tablespoons olive oil, divided
1 1/2 pounds small red potatoes, halved
1 (8 oz.) package baby carrots
1 tablespoon chopped fresh flat-leaf parsley
Preheat oven to 375°F. Stir together first 5 ingredients, 4 teaspoons of the salt, and 2 teaspoons of the pepper. Remove necks and giblets from chickens, and reserve for another use. Pat chickens dry.
Sprinkle 1 teaspoon brown sugar mixture inside cavity of each chicken. Rub 1 tablespoon olive oil into skin of each chicken. Sprinkle evenly with remaining brown sugar mixture; rub into skin. Tuck wing tips under.
Toss together potatoes, carrots, remaining 1 tablespoon olive oil, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper. Spread potato mixture in a single layer in a 17- x 12-inch rimmed baking sheet. Place chickens, breast side up, facing in opposite directions (for even browning), on top of potato mixture
Bake in preheated oven until a meat thermometer inserted in thickest portion of thigh registers 165°F, 1 hour to 1 hour and 15 minutes. Cover and let stand 10 minutes before slicing. Stir parsley into vegetables.
Chef’s Notes – I can’t wait to try this with my leftovers!
Toss together 2 heads chopped romaine lettuce; 1 cup thinly sliced cucumber; 2 cups halved cherry tomatoes; and 1 avocado, cut into wedges. Top with sliced leftover BBQ Rub Roasted Chicken. Serve with your favorite buttermilk dressing.
Prepare ahead tips: This would be an easy dish to prepare ahead of time. Prep the chicken with the oil and rub, then cover and refrigerate. Cut up the veggies and put in a bowl of water, but don’t add them until just before you put the chicken in the oven. You’ll have dinner in the oven in minutes by simply draining the vegetables and drying with paper towel, then adding the oil. Place the chicken on the pan and place into the oven! Bake. Enjoy!
This recipe will be on a regular rotation at our house! Hope you’ll try it!