Creamy Italian Sausage Sheet Pan with Roasted Greens
- Serves
- 4 servings
- Prep
- 12 min
- Cook
- 25 min
- Cost
- $16.50
- Nutrition
- 520 cal · 34g protein
- sheet-pan
🍳 1 pan · Picky-eater safe bet: cheese
Creamy Italian Sausage Sheet Pan with Roasted Greens is a Italian weeknight dinner that serves 4 and is on the table in about 37 minutes, for around $17 in groceries. You'll need 1 pan, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 3-quart saucepan with lidDon't have one? Amazon →
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
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Ingredients
- 1½ lb Italian sausage links
- 1 lb Brussels sprouts
- 1 lb broccoli florets
- 1½ cups sharp cheddar cheese
- ½ cup heavy cream
- 3 cloves garlic
- 3 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
Steps
- Preheat oven to 425°F. Trim and halve the Brussels sprouts. Toss them and the broccoli with olive oil, Italian seasoning, salt, and pepper on a sheet pan, then roast for 10 minutes.
- Add sausage links to the pan, stir vegetables, and roast 12–14 minutes until sausage reaches 160°F (check with meat thermometer).
- While everything roasts, mince the garlic. Warm the cream and garlic in a small saucepan over low heat for 2 minutes, then add the cheddar and stir until smooth.
- Pour cheese sauce over roasted vegetables and sausage, toss gently, and serve.
- Picky eater tip: serve the sausage and plain roasted broccoli on the side, with the cheese sauce for dipping.
- Make ahead: trim and halve the sprouts and mince the garlic up to 2 days ahead and keep them in the fridge. Store leftovers and the sauce separately for up to 3 days.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 34 g
- Carbohydrates
- 28 g
- Fiber
- 6 g
- Sugar
- 4 g
- Fat
- 32 g
- Saturated fat
- 12 g
- Sodium
- 890 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: Sergio Arteaga / Unsplash