Roasted Sausage and Kale Sheet Pan
Roasted Sausage and Kale Sheet Pan
Ingredients
- 1 pound Italian sausage, mild or hot, casings removed and crumbled, or pre-cooked sausage sliced into 1/2-inch rounds
- 1 bunch kale, about 5-6 cups, tough stems removed, torn into bite-sized pieces
- 1/2 red onion, medium, thinly sliced
- 1 red bell pepper, cored, seeded, and sliced into 1/4-inch strips
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 cup Parmesan cheese, grated, for serving (optional)
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400
- 2
In a large bowl, combine the kale, red onion, and red bell pepper. Add 1 tablespoon of olive oil, the minced garlic, red pepper flakes, salt, and black pepper. Toss well to ensure all vegetables are lightly coated.
⏱️ 5 min
- 3
If using raw Italian sausage, crumble it directly onto the prepared baking sheet. If using pre-cooked sausage, arrange the sliced rounds on the baking sheet. Spread the sausage evenly.
⏱️ 2 min
- 4
Add the seasoned kale and vegetables to the baking sheet, spreading them out in a single layer alongside the sausage. Ensure not to overcrowd the pan; use two baking sheets if necessary to allow for proper roasting and browning.
⏱️ 2 min
- 5
Roast for 15 minutes. After 15 minutes, remove the baking sheet from the oven and toss the ingredients to ensure even cooking. Return to the oven and continue roasting for another 10-15 minutes, or until the sausage is cooked through and browned, and the kale is tender-crisp.
⏱️ 25 min•🌡️ 400
- 6
While the sheet pan is roasting, whisk together the remaining 1 tablespoon of olive oil, apple cider vinegar, and Dijon mustard in a small bowl to create a light dressing.
⏱️ 3 min
- 7
Once cooked, remove the sheet pan from the oven. Drizzle the dressing over the roasted sausage and vegetables. Toss gently to combine.
⏱️ 1 min
- 8
Serve immediately, garnished with grated Parmesan cheese if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Sausage and Kale Sheet Pan
- 1 pound Italian sausage, mild or hot, casings removed and crumbled, or pre-cooked sausage sliced into 1/2-inch rounds
- 1 bunch kale, about 5-6 cups, tough stems removed, torn into bite-sized pieces
- 1/2 red onion, medium, thinly sliced
- 1 red bell pepper, cored, seeded, and sliced into 1/4-inch strips
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 cup Parmesan cheese, grated, for serving (optional)
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400 - 2
In a large bowl, combine the kale, red onion, and red bell pepper. Add 1 tablespoon of olive oil, the minced garlic, red pepper flakes, salt, and black pepper. Toss well to ensure all vegetables are lightly coated.
⏱️ 5 min - 3
If using raw Italian sausage, crumble it directly onto the prepared baking sheet. If using pre-cooked sausage, arrange the sliced rounds on the baking sheet. Spread the sausage evenly.
⏱️ 2 min - 4
Add the seasoned kale and vegetables to the baking sheet, spreading them out in a single layer alongside the sausage. Ensure not to overcrowd the pan; use two baking sheets if necessary to allow for proper roasting and browning.
⏱️ 2 min - 5
Roast for 15 minutes. After 15 minutes, remove the baking sheet from the oven and toss the ingredients to ensure even cooking. Return to the oven and continue roasting for another 10-15 minutes, or until the sausage is cooked through and browned, and the kale is tender-crisp.
⏱️ 25 min•🌡️ 400 - 6
While the sheet pan is roasting, whisk together the remaining 1 tablespoon of olive oil, apple cider vinegar, and Dijon mustard in a small bowl to create a light dressing.
⏱️ 3 min - 7
Once cooked, remove the sheet pan from the oven. Drizzle the dressing over the roasted sausage and vegetables. Toss gently to combine.
⏱️ 1 min - 8
Serve immediately, garnished with grated Parmesan cheese if desired.
⏱️ 1 min