This Sausage and Pepper Sheet Pan Dinner is an easy way to create a delicious dinner in no time. Plus, there’s only one plan to clean when you’re done eating.
Have you ever entertained and realized afterwards how much extra food is left…and have no idea what to do with it? Well today, I’m showing you how to turn veggie tray leftovers into this healthy and delicious Sausage and Pepper Sheet Pan Dinner.
This post is sponsored by Morton Salt. As always, all opinions are my own.
Sausage and Pepper Sheet Pan Dinner:
With the Super Bowl only a few days away, I hope this post will come in handy. Did you know that in the United States, this particular sporting event is the second biggest day for eating? (The top spot goes to Thanksgiving.)
That’s why I’ve teamed up with Morton Salt and their #EraseFoodWaste initiative to give you some creative and delicious ideas for using your game-day leftovers. Since 40% of all food produced in the US ends up wasted, I’m all about doing what I can to help decrease that percentage.
Because a vegetable tray has become a staple at parties, I thought it’d be smart to create a recipe that takes advantage of any leftover produce.
With the popularity of sheet pan dinners, my mind immediately went there as well. Paired with a fresh green side salad for a complete meal, this recipe is guaranteed to use every leftover vegetable from the tray. The only thing you’ll need to add is a protein and leafy greens.
There are many kinds of vegetable trays, but here’s where I started – piles of fresh veggies paired with a really good vegetable dip. You can find my Really Good Veggie Dip recipe HERE.
Since presentation is an important part of a veggie tray, I used a head of purple cabbage to serve the dip. I simply hollowed out the cabbage, placed a small clear glass bowl in it, and filled the bowl with dip. I did this so I could repurpose the cabbage instead of tossing it into the trash after the party.
With most vegetable trays, there are two types of vegetables: ones you can cook and ones that are best eaten raw. And the beauty of serving a side salad with my Sausage and Pepper Sheet Pan Dinner is that I can use all of the leftover vegetables.
How to a Sheet Pan Dinner:
Let’s start with the sheet pan dinner. This is so easy, my friends.
n your sheet pan, place all of the vegetables that are best cooked. Here, I’m using bell peppers, sugar snap peas, green onions, and cherry tomatoes. Yum! Next, add a protein. I chose chicken apple sausage which I sliced into 1/2-inch pieces.
Toss everything with a little extra virgin olive oil and spices. You can use what you like, but I think a combination of onion flakes, paprika, and dried parsley is especially nice.
Finally, give everything a healthy grind of fresh black pepper and a sprinkle of Morton’s Kosher Salt. Roast the vegetables and the protein in your oven at 400 degrees F for about 30 minutes. After you remove it from the oven, add freshly grated parmesan cheese and dinner is ready to serve.
Oh, and while the sheet pan dinner is cooking, make a side salad to use the rest of the vegetables. Simply chop up the carrots, radishes, and purple cabbage and toss them with leafy greens. To serve, top with your favorite dressing.
How simple is that! From veggie tray leftovers to a delicious and healthy dinner for four, it’s a touchdown of a meal. Plus, we’re helping to #EraseFoodWaste!
Now, for those of you who prefer to have the detailed recipe, let me walk you through it.
This has become a go-to meal for me. It’s simple to make, plus you can use whatever vegetables you have or like. I also think this is just as tasty on the second day. So remember, don’t toss those leftovers. #EraseFoodWaste and put them on your lunch salad the next day.
No matter how you make this recipe, I hope this post helped you to think about using your leftovers from The Big Game in new, creative, and delicious ways.
Happy cooking, everyone!
Sausage and Pepper Sheet Pan Dinner Recipe:
- 1 package (12 ounces) precooked sausage, cut into 1/2-inch rounds (I used chicken apple.)
- 2 medium red or yellow bell peppers sliced
- 6 green onions cut into 2-inch pieces
- 1-2 cups cherry tomatoes
- 2 cups sugar snap peas
- 2-3 tablespoons extra virgin olive oil
- 2 teaspoons paprika
- 1 tablespoon dried onion flakes
- 1 tablespoon dried parsley
- 1 teaspoon Morton Coarse Kosher Salt
- 1/2 teaspoon fresh grated black pepper
- Freshly grated parmesan cheese to garnish
Preheat your oven to 400 degrees F.
Place the sausage, bell peppers, green onions, cherry tomatoes, and sugar snap peas on a shallow pan and drizzle them with extra virgin olive oil.
Next, sprinkle with paprika, onion flakes, parsley, kosher salt, and black pepper. Toss to combine and arrange in a single layer. Bake for 30-35 minutes.
Once roasted to your liking, remove from the oven and sprinkle with freshly grated parmesan cheese. Serve immediately.