Sheet Pan Sausage And Veggies Perfect For Meal Prep

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A Sweet Pea Chef Sheet Pan Sausage and Veggies – Perfect for Meal Prep
Mon, 04 Feb 2019 12:00:52 +0000Get ready for a weeks worth of delicious sheet pan dinners (or lunches!) with this one pan healthy sausage and veggies recipe. We have sausage, red potatoes, bell pepper, broccoli, and zucchini – seasoned and roasted in the oven, served with quinoa so you’ve got a healthy, flavorful, and delicious sausage sheet pan dinner that is great for meal prep.  This post is sponsored by al fresco.

I think everybody knows by now how much I love meal prep AND that easy meal prep is my favorite type of cooking. There are just so many meal prep recipes I love. And so does my family.
Another thing we really love is sheet pan meals. They are quick, versatile, and full of flavors. Easy meal prep and easy cleanup is always a big plus, if you ask me, and sheet pan meals are easy to prep and easy to cook. Also, easy to clean up.
I’d say those are pretty good reasons to love sheet pan meals, don’t you think?
But if those reasons are not enough, I have another one for you – sheet pan meals are great for meal prep. Easy make-ahead meals? Yes, please!
Who’s with me?
Glad you’re just as excited as I am about this because I have this delicious one pan chicken sausage and veggies dinner recipe that I cannot wait to share with you. It involves tons of veggies combined with sausage, mixed with olive oil and herbs, and roasted to perfection in the oven.
Sound too easy and simple to be good? Well, it might sound that way but I can guarantee that’s not the case! This sausage and veggies recipe makes a dinner that everybody loves.
And it’s practically effortless!  Pair the oven roasted sausage, potatoes and vegetables with quinoa for a filling and satisfying meal — even better – if you have your quinoa already made, you’ll be ready to eat in less than 30 minutes!.
Eat it straight out of the oven and store the leftovers in meal prep containers and you’ll have a delicious dinner to enjoy during busy weeknights.
Sheet pan meal prep is so incredibly amazing, effortless, stress-free, and a great way to save time while making healthy dishes for the entire family.

HOW TO MAKE SHEET PAN SAUSAGE AND VEGGIES Before answering some of the questions you might have about this roasted veggies and sausage meal, let’s discuss how to meal prep it. I’m really excited to share with you how easy it is to make this sheet pan sausage and veggies because I think it’s hard to believe that healthy dishes can be this easy.
To make roasted veggies and sausage:
Prep the veggies and the al fresco Chicken Sausage; Transfer them to the baking sheet; Drizzle with olive oil; Add seasoning and herbs; Toss to coat; Place in the oven and roast. Aren’t these the easiest recipe steps ever?

IS CHICKEN SAUSAGE HEALTHY? I’m pretty sure the first question you have about this one pan Italian sausage and veggies meal is – is sausage healthy?
Let’s answer this one and then move to other possible questions.
In general, sausages are classed as processed meat. Processed meat and clean eating are not friends, I know. And there are other problems with sausages – they are usually made of pork and are high in saturated fat and sodium.
However, not all sausages are the same. Chicken and turkey sausages can be healthy.
For this recipe, I used al fresco Sweet Italian Style Chicken Sausage which is gluten-free, nitrites and nitrates free, and contains no preservatives or artificial ingredients. Healthy sausage? Healthy sausage, yes!
Not only that but chicken sausage is leaner than pork sausage, which means less saturated fat.
Let’s do a happy dance together!

ROASTING SAUSAGE AND VEGGIES IN THE OVEN Ok, now that we celebrated the good news that healthy sausage exists, let’s move on to another chapter. The roasted sausage and vegetables chapter.
I already told you how to make this sheet pan sausage and veggies but I have a few more tricks for you.
To cook the sausage and vegetables evenly – roast for 15 minutes in the oven then remove the pan and flip the sausage and vegetables. I already suggested quinoa as a side for this sausage and veggies meal but I have one more yummy idea for you – if you serve this straight out of the oven, add some parmesan on top. It will add an extra layer of deliciousness. HOW TO MEAL PREP WITH SHEET PAN DINNERS I always get this question. I don’t know why, but meal prep seems complicated until you try it. So let’s debunk this myth once and for all.
How do you meal prep?
Start by prepping the ingredients. In this case the chicken sausage and veggies. Wash, dice, slice, and cut the sausage and veggies. To make the cleanup process even easier, line the baking sheet with parchment paper. Then place the baking sheet in the oven. While the sausage and vegetables are in the oven, prep the side dish. I chose quinoa as a side dish for this one pan sausage and veggies dinner but you can opt for other healthy sides if you don’t like quinoa. Once everything is cooked, let everything cool, divide into portions and store. More about storing in just a minute. I have to share these general tips for how to meal prep sheet pan meals first:
When making sheet pan meal prep, you need 3 main things – protein, veggies, and a healthy side. For protein, you can opt for lean meats, eggs or vegan proteins. For veggies, you can always use what you have in the fridge or opt for your favorite veggies instead of the ones recommended in a recipe. And always think about how you can repurpose the leftovers if you’re not the type of person who likes to have the same meal every night for one week. For example, the veggies in this recipe can be paired with other proteins for variations. Or you can combine the sheet pan meal prep with another side if you want. Or with a side salad. Sheet pan dinners are versatile so they can be different every night. Keep meals interesting by mixing up the sides, proteins, and repurposing ingredients and boredom will never become a thing.

STORING YOUR SHEET PAN MEAL PREP Don’t waste your meal prep effort. Store the dishes you prep properly to maintain freshness and flavor.
How to store meal prep?
To store the sheet pan veggies and sausage, you’ll need meal prep containers or any other type of airtight container; Divide the one pan sausage and veggies into appropriate servings; Start filling the meal prep containers with quinoa; Then transfer the veggies and sausage portions to meal prep containers; Store in the fridge and you are set! Reheat in the microwave for 2-3 minutes or in the oven and enjoy a delicious, stress-free dinner!

HOW LONG IS SHEET PAN SAUSAGE GOOD FOR? Other questions you might have is how long is sausage good for and how long does this one pan Italian sausage and veggies is good for.
The answer to both these questions is up to 5 days. Which means dinners for every weeknight. I’d say that’s a good deal, right?

3 HEALTHY ONE PAN MEAL IDEAS I hope this one pan sausage and veggies made you curious about other easy and healthy one pan meal ideas. Because one-pan meals are just the best. And I have 3 more recipes that will prove to you that my claim is correct.
HEALTHY SHEET PAN BREAKFAST NACHOS Have you ever tried nachos for breakfast? I did! These Healthy Sheet Pan Breakfast Nachos. So yum!

These Healthy Sheet Pan Breakfast Nachos are not only easy to make but they are totes delicious too. And so fun and perfect for breakfast or brunch. Get the recipe.
BAKED SEA BASS AND ZUCCHINI SHEET PAN RECIPE Another sheet pan meal recommendation I have for you is this Baked Sea Bass And Zucchini Sheet Pan Recipe. In only 20 minutes you can have a yummy meal on the table!

To make this flavorful dish, all you need is sea bass, zucchini, lemon juice, shallot, and low sodium sauce. But it’s so, so, so good! You really have to try it out! Get the recipe.
ONE PAN CHICKEN BRUSCHETTA Healthy, fresh, and flavorful, this One Pan Chicken Bruschetta will satisfy your bruschetta cravings guilt-free.

This dish is clean, healthy, high in protein and ready in 25 minutes. Get the recipe.

Sheet Pan Sausage and Veggies – Perfect for Meal Prep!
Get ready for a week-worth of delicious sheet pan dinners with this one pan healthy sausage and veggies recipe. We have sausage, red potatoes, bell pepper, broccoli, and zucchini – seasoned and roasted in the oven. Serve with quinoa and you’ve got a healthy, flavorful, and delicious sausage sheet pan dinner that is great for meal prep.
12 oz al fresco Sweet Italian Style Chicken Sausage (sliced) 1 1/2 lbs baby red potatoes, (diced) 1 red bell pepper, (diced) 1 green bell pepper, (diced) 1 yellow bell pepper, (diced) 12 oz broccoli, (broken into florets) 3 med. zucchini, (sliced) 2 tbsp olive oil 1 tsp dried basil 1 teaspoons dried thyme 1 teaspoon dried oregano 1 teaspoon sea salt 1/2 teaspoon ground pepper 1/2 teaspoon garlic powder For the quinoa 1 1/2 cups uncooked quinoa 3 cups low sodium chicken broth 1/2 teaspoon sea salt Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Combine the quinoa, broth, and salt in a sauce pan, and bring to a boil over high heat. 
Once the water boils, reduce heat to medium-low, cover, and simmer until quinoa absorbs all of the water and is tender about 15 to 20 minutes.  Then, turn off heat and let stand, covered, for 5 minutes. Fluff with a fork to separate the grains
Add the veggies and sausage to the baking sheet. Drizzle the olive oil and evenly spread out the seasonings over the veggies and sausage, and then toss to coat. Place the pan in the oven and bake for 15 minutes. Gently remove the pan from the oven, flipping the veggies after 15 minutes, and then baking for an additional 10-15 minutes, or until the veggies are tender and the meat is heated through.  Serve with quinoa.

This post contains affiliate links for products I use often and highly recommend.  This post is sponsored by al fresco.
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Ambitious Kitchen Date Night In Cilantro Pistachio Pesto Shrimp PastaMon, 04 Feb 2019 10:00:00 +0000Pesto shrimp pasta with a crazy good fresh cilantro pistachio pesto! This pasta is easy to make but will make you feel like you’re at a fancy restaurant. Serve with garlic bread or a side salad for a great ‘date night in’ meal. This recipe is in partnership with ALDI. I can’t believe this is [...]
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Wellnessing Getaway at Grand Velas Cabo + What I WoreSun, 03 Feb 2019 21:21:27 +0000The Ambitious Kitchen team spent four days in Cabo at the Grand Velas Resort learning about wellness, healthy food and meditation. Read about our adventures! About a week or so ago, Abra and I took a trip to the Grand Velas Los Cabos Resort in Cabo to participate in their Wellnessing Getaway. When I first [...]
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A Couple Cooks Cozy Vegetarian Pot PieMon, 04 Feb 2019 06:00:52 PSTThis vegetarian pot pie is crazy delicious, with a flaky pot pie crust and a savory filling of veggies and Parmesan. Here’s how to make pot pie.
Is there any recipe cozier than a pot pie? Alex and I love the myriad of emotions and vibes you can convey through food. And there’s nothing that says “Let’s make it through the winter!” more than a pot pie. Since we eat a mostly plant based diet, typically our pot pies are full of vegetables. Our Vegan Pot Pie with Sage Crust recipe is a fan favorite, so this year we decided to create a vegetarian version. This Vegetarian Pot Pie is Alex’s creation, and he nailed it. It’s got a ton of veggies, pesto and Parmesan in the filling, which makes for a filling that smells (and tastes) incredibly savory and earthy. Top that with a crispy, flaky crust, and it’s crazy delicious. To celebrate my birthday today (ah!), there’s nothing I’d rather eat than a savory pot pie. Keep reading for the recipe!
How to make pot pie A word of warning: this vegetarian pot pie takes a little over 1 hour to put together. So if you’re looking for a quick weeknight meal, this is not it. But if you have a bit of time to make a showstopper recipe, this one’s for you! It’s actually easiest if you make it with someone else: Alex and I made it together, and it’s a lot more fun to make. We’d definitely recommend it as a dinner party recipe or for a cooking date! And it’s romantic enough to work as a Valentine’s Day dinner recipe too.
The basic methods are simple: first, make the pot pie crust (more on that below). Set it in the refrigerator to chill, and then work on the filling. For this vegetarian pot pie, we decided on a filling that was evocative of the pot pies of childhood, but with a sophisticated flair. This vegetarian pot pie is filled with some of the usual suspects: potatoes, carrots and peas. But it also has white beans (for protein), that are pan fried together with shallots to bring a super savory, earthy vibe to the filling. (We stole this idea from our Vegan Pot Pie.)
To amp it up another level, Alex had the idea to stir in a bit of basil pesto and shredded Parmesan into the vegetables. It really takes it up another notch to the crazy delicious level. Make sure you find a great basil pesto to use here (this one is our favorite).
Vegetarian pot pie crust So, how to make the perfect flaky pot pie crust for this vegetarian pot pie? Again, we’ve used the same concept from our Vegan Pot Pie with Sage Crust. But since this is a vegetarian pot pie, we used butter instead of coconut oil for the crust. This brings a hearty, down-home feel to the crust, versus the lightly floral element of the coconut oil crust (which is also crazy delicious: you should try it too!). Similar to the vegan pot pie crust, we added dried sage to the dough, which brings in just the right amount of complexity. If you like a really salty pot pie crust, you could use salted butter here. But unsalted butter is what we used and it was perfect too.
How long to cook pot pie The amount of time to cook pot pie of course depends on your pot pie recipe. For this vegetarian pot pie, it takes 25 minutes to bake the pie. Because the filling is all cooked already, the bake time is just to get the crust crisp and perfectly golden. So, how long to cook a pot pie is actually fairly short for this recipe!
Looking for savory pie recipes?This vegetarian pot pie recipe is one of our favorite recipes. If you’re looking for some more savory pie recipes, here are a few on our website and around the web:
Vegan Pot Pie with Savory CrustVegetarian Tamale PiesVegetarian Shepherd’s Pie with French LentilsSavory Sweet Potato Galette with FetaThyme and White Bean Pot Pies | Minimalist Baker29 Savory Pies to Eat for Dinner Tonight | Bon AppetitThis recipe is…This Vegetarian Pot Pie recipe is vegetarian.
Related: Try using our Homemade Vegetable Broth for this recipe!
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} .tasty-recipes-print .tasty-recipes-entry-header h2 { color: inherit; margin-bottom: .5em; } .tasty-recipes-print .tasty-recipes-entry-header hr { display: none; } .tasty-recipes-print .tasty-recipes-entry-header .tasty-recipes-rating-stars span { color: #000; } .tasty-recipes-print .tasty-recipes-entry-header .tasty-recipes-details ul { padding: 0; clear: both; } .tasty-recipes-print .tasty-recipes-entry-header .tasty-recipes-details ul li { line-height: 1.5em; } .tasty-recipes-print .tasty-recipes-entry-header .tasty-recipes-details .detail-icon { display: none; } Vegetarian Pot Pie Recipe (2 votes, average: 5.00 out of 1)

5 from 2 reviews
Author: Sonja Prep Time: 45 minutes Cook Time: 25 minutes Total Time: 1 hour 10 minutes Yield: 8 Category: Main Dish Method: Baked Cuisine: American Print Recipe Pin Recipe Description This vegetarian pot pie is crazy delicious, with a flaky pot pie crust and a savory filling of veggies and Parmesan. Here’s how to make pot pie.
Ingredients For the crust
1 1/3 cups all-purpose flour 1/2 teaspoon kosher salt1/4 teaspoon baking powder 2 teaspoons dried sage 1/2 cup cold unsalted butter 7 tablespoons ice water, more as needed For the vegetarian pot pie filling
1 large shallot 1 15-ounce can cannellini beans 5 tablespoons olive oil, divided 1 large Yukon gold potato 1 medium yellow onion 1 red bell pepper 2 medium carrots 1/2 tablespoon dried oregano 2 tablespoons all-purpose flour 1 3/4 cups vegetable broth 1/2 cup frozen peas 3/4 teaspoon kosher salt1/4 cup pesto 1/2 cup Parmesan cheese, large grated Instructions Preheat oven to 450°F. Make the crust: In a medium bowl, mix the all-purpose flour, kosher salt, baking powder, and sage. Cut the butter into pieces and drop it into the flour mixture. Use a pastry blender to cut it into the flour mixture until a coarse meal texture is obtained. Sprinkle the ice water over the flour, mixing gradually with fork until the dough sticks together. Add additional water by the tablespoon until the dough comes together with your hands, but is not sticky (add a bit more water or flour if necessary). Form the dough into a ball and refrigerate in a covered container until the filling is ready, or at least 30 minutes. Make the filling: Slice the shallot into rings. Drain and rinse the cannellini beans in a strainer, shaking them dry. Place a large skillet over medium low heat and add 2 tablespoons olive oil. Add the shallot and beans to the skillet in a single layer. Add a pinch of kosher salt and cook without stirring for 3 to 4 minutes until the bottoms are browned and crispy; the beans will pop a bit so you may want to use a splash screen if you have one. Stir and then cook without stirring for another 3 to 5 minutes until the beans and shallots crispy and fully browned (some may fall apart). Remove from heat and remove the beans to a bowl.  Meanwhile, dice the potato, yellow onion, bell pepper, and carrots into 1/2-inch cubes. In the warm skillet over medium-high heat, add 1 tablespoon of olive oil. Add the sweet potatoes, onion, pepper, and carrots. Cook, stirring occasionally, until the potatoes are tender and may be lightly browned, about 10 minutes. When the potatoes are tender, reduce the heat to low. Add the oregano and flour and stir until the vegetables are coated. Add the vegetable broth, peas, and kosher salt. Stir for about 4 minutes until the broth thickens into a sauce. Remove from the heat and stir in the pesto, Parmesan cheese, and the crispy beans and shallots. Taste and adjust seasoning as desired. Pour the filling into a deep dish 9” pie pan or small baking dish, or into several smaller baking dishes. Fill it only up to the top so the filling doesn’t spill out: there might be a small amount of filling left depending on your pie dish and size of vegetables.  Remove the dough from the refrigerator and roll it out on a floured surface until it is large enough to cover the pan. Work quickly as the dough is easiest to work with while it’s just come to room temperature. Drape the dough over the pan and remove excess dough. Lightly crimp the edges (it’s a rustic pie, so it doesn’t have to be perfect!). Cut 4 small slits to vent for steam in the center of the crust. In a small bowl, mix a few drops of water with 1 tablespoon of olive oil and lightly brush it over the dough. Bake for 20 to 25 minutes until the crust is golden and crispy. Place a tray on the rack underneath to catch any spills. Remove from the oven and allow to cool for 5 minutes before serving. Keywords: Vegetarian Pot Pie, Pot Pie Crust, How to make pot pie, Vegetarian Dinner Ideas, Healthy Dinner Ideas,
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