The Easiest Sheet Pan Sausage + Veggies

Sheet pan dinners are inherently easy. You just need a protein and chopped veggies of choice, pop them in the oven, and you have a meal. You may remember one of my favorites, 10 Minute Sheet Pan Chicken, but this week I wanted to mix things up, so I went for more of a German-themed sheet pan meal.  I took packaged grass-fed sausages (I like the Teton brand, but any will do), and chopped some complimentary veggies and that was it. Dinner prep was <10 minutes, and clean-up was a breeze.

To make what I did, use:

  • one package grass-fed/pastured sausages
  • 1/2 head purple or green cabbage
  • 1-2 large fennel bulbs
  • 1 large red onion
  • stone-ground mustard and sauerkraut for serving

Start by setting the oven to 400 degrees, convection setting, if you have it. Slice cabbage, fennel and red onion into 1/4″ thick strips and add to a parchment paper-lined pan. Drizzle olive oil over everything along with salt and pepper, and give it a quick mix. If your veggies are getting too crowded, split them between two pans. Halve each sausage, add these to your veggies, and put it in the oven. Give it about 35-45 minutes, or until the veggies are starting to caramelize and the sausage is starting to brown and blister. Remove and serve with sauerkraut and stone-ground mustard. So satisfying and so easy!

Double this recipe for leftovers!