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.
- 1 head cauliflower, cut into florets
- 1 lb broccoli, cut into florets
- 1 red onion, sliced into half moons
- 2 lbs sweet sausage (about 6 links)
- 1 head garlic, top trimmed off (or 6 cloves of garlic with the ends trimmed but peels left intact)
- 4 Tbsp extra virgin olive oil, divided
- 1 tsp kosher salt
- 1 tsp Italian seasoning, dried
- 1/2 tsp freshly ground black pepper
- 3 slices Italian bread (or other rustic bread)
- 2 Tbsp parmesan, grated (+extra for serving)
- 2 tsp white wine vinegar
- 2 Tbsp fresh parsley, minced (divided)
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Preheat oven to 425 degrees. Line a sheet pan with parchment paper. Scatter the broccoli, cauliflower, and red onion evenly on the tray.
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Nestle the sausages into the vegetables. Place the head of garlic in the corner of the pan, cut-side up.
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Drizzle 3 Tbsp of olive oil over the pan, being sure the garlic gets a good drizzle. Season with salt, Italian seasoning, and pepper.
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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.
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Cut or tear the bread into 1 inch pieces and scatter evenly with the vegetables. Sprinkle with parmesan cheese.
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Roast for 10 mins more, then remove the head of garlic. Turn the oven off, but leave the sheet pan in the oven.
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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.
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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.
- Cutting the vegetables and bread in advance makes for super quick prep, making this ideal for weeknights.
- Line that sheet pan! Parchment or nonstick foil are ideal.
- Keep an eye on the garlic so the cloves roast and get soft, not hardened and burnt. I flip the head over during cooking to keep them soft.
- Cutting off the top of the head of garlic (or the ends of cloves if using) makes it easy to squeeze the roasted garlic out of the peels.
- Flip those sausages and toss the vegetables as they roast to ensure equal browning and even cooking.