This easy sausage and veggies recipe is ready in just 20 minutes and the best way to get your protein and veggies in just one pan!
One-Pan Sausage and Veggies Recipe: This recipe combines protein and vegetables into a delicious dish. It calls for juicy sausage pieces, which are paired with colorful rainbow carrots, green peas, shallots, spring onions, and garlic. It comes together in less than 20 minutes and is seasoned with a combination of Cajun seasoning and a hint of red chili pepper flakes for a little heat. To add even more flavor, a splash of low-sodium chicken broth is used to deglaze the stir-fry. It’s ready in a flash, so you’ll want to make this one-pan meal often!
INGREDIENTS LIST FOR THE ONE-PAN SAUSAGE VEGGIES RECIPE
- 3½ pounds (340 grams) of Italian or smoked sausage, sliced into 1-inch chunks
- One bundle of colorful carrots
- 225g/8 oz of fresh green peas
- One shallot, cut; two spring onions, sliced; three minced garlic cloves
- 1/4 tspn salt and pepper
- Two tsp olive oil
- One tsp Cajun spice
- Half a teaspoon of spice from Italy
- 60 milliliters, or 1/4 cup sodium-free chicken broth
- Optional: 1/2 teaspoon red chili pepper flakes
WHY YOU’LL LOVE THIS SAUSAGE AND VEGETABLES RECIPE
- Simple and quick: This recipe for one-pan sausage and veggies can be prepared in under 20 minutes, making it an ideal choice for a weeknight meal. Its flavor is intense and savory, with the sausage cooked to a slight crunch on the edges. It is also incredibly versatile, as you can modify the recipe to suit your dietary needs or preferences. You can even use any leftover vegetables from your fridge! Finally, cleanup is made easy with this one-pan meal, which is ideal for busy weeknights when you don’t have much time to spend in the kitchen or clearing up afterwards.
DIRECTIONS
- To prepare the vegetable and sausage skillet: A big skillet should be heated to medium heat. When the sausage is golden brown, add the smoked sausage and cook for about five minutes. Transfer to a platter and reserve.
- Add shallot, garlic, spring onions, and green peas to the same skillet after stirring-frying the carrots for 4 minutes, adding a little olive oil if necessary. Add Italian and Cajun seasoning to the vegetables and sauté on medium heat until they become crisp-tender.
- Add the smoked sausage to the skillet, deglaze it with the chicken stock, and mix. Serve the smoky sausage and veggies with a garnish of fresh parsley and red chili pepper flakes. Have fun! ❤️
TIPS FOR THE SAUSAGE VEGGIE RECIPE
To improve this dish for sausage and vegetables, consider the following suggestions:
In order to keep the vegetables crisp-tender and retain their flavor and nutrients, do not overcook them. To guarantee that the carrots are cooked through, sauté them for a little longer.
Change up the veggies: Substitute your preferred veggies with others. Bell peppers, zucchini, broccoli, baby corn, and (parboiled) potatoes are a few excellent choices.
Prepare some of the ingredients in advance to save even more time on your hectic weeknights. Prepare the veggies and sausage in advance, slicing them up and putting them in different fridge containers.
Sausage has a lot of salt already, so use less. Make sure the broth is minimal in salt. You will lose all of these if you use too much salt subtle tastes!
HOW TO KEEP SAUSAGE AND VEGGIE LEFTOVERS
Let the one-pan sausage and veggie dish cool fully before putting it in an airtight container and putting it in the refrigerator to preserve and reheat leftovers. Refrigerate for a maximum of three days. Reheat in a skillet on the stovetop or in the microwave until well cooked. If the sauce is too dry, you might try to add a little water or chicken broth to lighten it up.
MORE SAUSAGE RECIPES
- Sheet-Pan Maple-Dijon Sausage and Fall Veggies
- 9 Best Smoked Sausage Recipes
- 20-Minute Smoked Sausage with Sweet Potato and Fried Onion
- 20-Minute Smoked Sausage and Potato Skillet
