One of the most popular suppers I’ve made recently is my Roasted Sausage & Veggie Sheet Tray Supper, so today, I’m making another version. These recipes are just so simple to whip up on busy weeknights (we had this one on a crazy busy night before I had both a meeting and Smith had a baseball game). I’m thinking we’ll make them a lot this summer too (because who wants to slave over a stove when it’s hot outside?!). So, prepare to see more Sheet Tray Suppers in my future 🙂 .
Tonight, Italian Sausage & Eggplant.
This recipe serves as many as you want! Just load your baking sheet up with as much as your family needs for the night.
Sausage, cut into pieces (we used a chicken sweet Italian sausage and a chicken Italian Parmesan sausage)
1 red onion, chopped
1 bulb of garlic, with the cloves individually removed
1 large eggplant, cut into pieces
Extra Virgin Olive Oil (EVOO)
salt and pepper (I love a good Kosher salt)
about 3 tablespoons or so of Italian seasoning
Preheat your oven to 400 degrees.
Line a baking sheet with foil and then spray with Pam (for easy clean up!). Line up your meat and veggies on your baking sheet (try as hard as you can not to over-crowd). I just sprinkled the garlic cloves around the pan and as they cooked, they got some and caramelized. Drizzle a very liberal amount of EVOO down over everything (several big tablespoons) and then sprinkle on a very generous pinch of both salt and pepper. Finally, sprinkle over your Italian seasoning blend.
Place your tray in the oven and roast for about 40 minutes.
When you pull your try out, your veggies will be tender and your sausage cooked to perfection.
That’s it! We enjoyed our sausage, our veggies and then I made a Caesar salad to go alongside it. Easy, easy!