This hearty, rustic sausage sheet pan dinner is loaded with vegetables, crunchy bits of bread, and finished with an herby roasted garlic dressing. Easy, tasty and weeknight ready.
Preheat oven to 425 degrees. Line a sheet pan with parchment paper. Scatter the broccoli, cauliflower, and red onion evenly on the tray.
Nestle the sausages into the vegetables. Place the head of garlic in the corner of the pan, cut-side up.
Drizzle 3 Tbsp of olive oil over the pan, being sure the garlic gets a good drizzle. Season with salt, Italian seasoning, and pepper.
Roast for 25 mins, then remove pan from the oven. Stir the vegetables around, flip the sausages, and turn over the head of garlic so it is placed cut-side down.
Cut or tear the bread into 1 inch pieces and scatter evenly with the vegetables. Sprinkle with parmesan cheese.
Roast for 10 mins more, then remove the head of garlic. Turn the oven off, but leave the sheet pan in the oven.
Squeeze out the roasted garlic from the peel and mash it to a paste with a fork in a bowl. Whisk in the vinegar, parsley, and 1 Tbsp. Season with salt and pepper.
Remove the sheet pan from the oven and spread the roasted garlic dressing over the pan. Toss lightly and serve with a sprinkle of parmesan if desired.