Sheet Pan Cajun Smoked Sausage & Vegetables

I love sheet pan dinners for their easy preparation and even easier clean-up.

This smoked sausage and vegetable combination is very easy, and very adaptable. Use your preferred linked-style smoked sausage like kielbasa, andouille, or chorizo links (not loose raw chorizo). A combination of vegetables of various colors makes for a delicious and healthy dinner. I like using sweet potatoes and/or butternut squash, red peppers, zucchini, and onion.

Start cooking the longer-cooking vegetables first, then add the quicker cooking vegetables closer to the end of cooking time.

I season this with a premixed Cajun seasoning, but you can also use a combination of salt, pepper, onion and garlic powders, thyme, oregano, smoked paprika.

RECIPE:

Sheet Pan Cajun Smoked Sausage & Vegetables

Servings: 4-6
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1-2 lb smoked sausage (kielbasa, andouille, chorizo links), cut into slices
3-4 cups chopped vegetables (any combination, cut into 1” pieces):

-Sweet potato
-Regular potato
-Butternut squash
-Onion
-Red pepper
-Zucchini or yellow squash
-Asparagus

About 2 Tbs olive oil
About 1 tsp Cajun seasoning (or a mix of salt, smoked paprika, onion & garlic powders, thyme)

Preheat oven to 450°F.

Line a large baking sheet (I use a half-sheet pan) with foil. Place sweet and/or regular potatoes, butternut squash, and onions on baking sheet. Drizzle lightly with oil and sprinkle lightly with Cajun seasoning. Stir with a spatula, spreading them evenly on the pan. Bake for 10-12 minutes, or until mostly (but not completely) cooked through.

Add remaining vegetables and sliced sausage to the baking pan. Drizzle lightly with additional oil and sprinkle lightly with additional seasoning. Stir and spread in single layer. Bake for an additional 10 minutes, or until all vegetables are cooked through, but not mushy.

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