This Sausage Skillet dish isn’t for breakfast. Oven Roasted Sausage and Vegetables, tossed over pasta for a hearty meal that warms your soul.
It’s been so dark and gloomy that I have been in a frozen pizza rut for days. There’s nothing wrong with frozen pizza. I have to admit that magical rising crust really does hit the spot. But when I take 5 minutes to pull myself out of it and preheat the oven to the same darn temp, dinner can be exponentially better. And use up a pile of fresh veggies and make me feel like I’m being oh-so-much better to myself. You know, until I dump a pile of pasta over it all.
Now if only I didn’t have to do the dishes…
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- 1 head broccoli cut into bite sized pieces
- 4 cloves garlic sliced
- ½ red onion sliced
- 1 cup cherry tomatoes sliced in half
- 1 cup mushrooms baby bellas sliced
- 2 tbsp olive oil
- salt and pepper
- 1 lbs chicken sausage of choice I used a parsley and cheese chicken sausage
- 8 oz pasta
- 15 oz jar red pepper alfredo sauce or sauce of choice if desired
- Preheat the oven to 425.
- In a large baking dish, toss the broccoli, garlic, onion, cherry tomatoes, and mushrooms with olive oil and season with salt and pepper. Shake dish a bit to spread everything evenly in a single layer.
- Nestle the chicken sausage into the vegetables.
- Bake for 15-18 minutes, carefully toss everything.
- Bake for another 15 to 20 minutes until veggies are roasted and sausage is cooked through.
- Meanwhile, cook pasta according to directions in a large pot of salted water until al dente.
- Remove the roasting veggies from the oven. Place the sausage on a platter to rest.
- Toss pasta with sauce and add in the roasted veggies. Slice the sausage and stir in as well.