Sheet Pan Sausage and Veggies

Serves 5.

1 lb. Red Dog green beans
1 small head Red Dog cauliflower
1 large bell pepper, any color
2 Tbsp. olive oil
2 tsp. garlic powder
2 tsp. onion powder
¼ tsp. kosher salt
¼ tsp. pepper
1 12 oz. package mild Italian chicken sausage or sausage of choice

Heat oven to 400 degrees Fahrenheit.

Trim the ends of the green beans, then chop into halves or thirds (depending on your preference).

Break cauliflower into florets. Cut any larger pieces into smaller florets, making sure they are all relatively the same size to ensure even cooking.

Remove the stem, seeds, and membranes from bell pepper. Cut the pepper into chunks.

Place the green beans, cauliflower, and bell peppers onto a large sheet pan (either 11×17″ or 12×16″ works great).

Drizzle the vegetables with 2 tablespoon olive oil and sprinkle with 2 teaspoon each of garlic powder and onion powder. Sprinkle ¼ teaspoon kosher salt and pepper over the top. Toss the veggies in the olive oil and spices until completely coated.

Cut sausages into large chunks. Place the sausages over the top of the vegetables, being sure not to overcrowd the pan.

Place the sheet pan in the oven and roast for 30 minutes or so, or until the vegetables are softened and golden brown on the outside. The sausages should be fully cooked and slightly crispy.

Optional: Serve with Parmesan cheese and fresh herbs such as basil or parsley. Other serving suggestions include pickled peppers, onions, or Italian giardiniera.