Sheet Pan Sausage and Veggies
This Sheet Pan Sausage and Veggies recipe makes dinner simple with Italian sausage, roasted vegetables, and refrigerated gnocchi all cooked together on one pan. Seasoned with Kinder’s Honey Garlic Seasoning, it brings sweet and savory flavor to every bite with minimal prep and cleanup. It’s an easy sheet pan sausage dinner for busy weeknights.
Ingredients
½ lb sweet Italian sausage, casings removed
1 (12-oz) package refrigerated potato gnocchi
1 small butternut peeled and diced
4 oz Brussels sprouts, trimmed and halved
½ large red onion, cut into wedges
1 Tbsp extra-virgin olive oil
1 Tbsp Kinder's Honey Garlic Seasoning
1 Tbsp unsalted butter, melted
¼ Cup freshly grated Parmesan cheese
Optional Substitutions
Swap in Broccoli for Brussels Sprouts
Try with sweet potato or delicata squash in place of the butternut squash
Instructions
Preheat the oven to 425°F. Line a large, rimmed baking sheet with parchment paper.
Crumble the Italian sausage into bite-sized pieces directly onto the prepared baking sheet. Add the frozen gnocchi, delicata squash, Brussels sprouts, and red onion. Drizzle with the olive oil and sprinkle evenly with the Kinder's Honey Garlic Seasoning. Toss until everything is evenly coated, then spread into a single, even layer.
Roast for 20 minutes.
Remove the pan from the oven, drizzle the melted butter evenly over the sausage, gnocchi, and vegetables, and toss gently to coat.
Return the pan to the oven and roast for an additional 15 to 20 minutes, until the sausage is cooked through, the vegetables are tender and caramelized, and the gnocchi are crisp on the outside and fluffy inside.
Transfer to a serving platter and finish with the freshly grated Parmesan cheese. Serve immediately.
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