This simple dinner recipe combines sausage and vegetables on a sheet pan for an easy complete meal all in one! Purple artichokes are a stunning seasonal addition to the chicken sausage slices and baby potatoes in this meal.
*This post is sponsored by Ocean Mist Farms. All content and opinions are my own.
As we slide into artichoke season (which is exciting because it’s basically synonymous with spring!) boy, do I have a great way for you to enjoy them!
If you’re of the assumption that cooking artichokes is always an ordeal, this sheet pan sausage and vegetable recipe is here to prove you wrong.
And that’s because it takes artichokes and roasts them right alongside the rest of your dinner with just one simple prep step.
Better yet, it uses purple artichokes.
They may be similar to regular artichokes in taste but totally outshine and impress when it comes to their vibrant color.
Purple artichoke season is short and pretty limited.
You’ll likely see these beauties from Ocean Mist Farms pop up in your grocery store for about 2 weeks in the spring.
When that happens, grab some! Because chances are, they won’t be there the next time you go.
I’m a big fan of the nutritional advice to “eat the rainbow” (and no, that doesn’t mean the candy you’re probably thinking of).
Purple foods are one of my favorite rainbow colors to indulge in because they’re usually the result of high levels of anthocyanins, a specific phytonutrient with many potential health-promoting benefits.
I can’t think of a better vegetable to enjoy in the spring to reap those benefits than this gorgeous purple artichoke.
With it’s tender meaty leaves and deep color, the purple artichoke will deliciously brighten your plate!
It was my mission in creating a recipe with them to find a way to enjoy artichokes as part of a larger complete meal. A dish without the need to fuss with them extensively as a standalone item.
That’s when the idea for a sheet pan meal with sausage and vegetables came about.
The purple artichokes, stems and all are roasted on a baking sheet along with sliced chicken sausage and tri-color baby potatoes.
It’s a hearty and filling meal perfect for those weeks at the tail end of winter and beginning of spring. That time where you want color on your plate but still crave the cozy feeling of a warm meal.
This sheet pan meal perfectly fits the bill.
Like most sheet pan meals, this one is pretty simple.
Pile all the ingredients on a baking sheet and roast until everything has crispy golden brown edges.
Because we’re dealing with full sized artichokes (and not roasting baby artichokes), we need to take one small step to prepare them for roasting – a simple parboil.
All that means is adding the trimmed artichokes to a pot of boiling water for about 12 minutes then draining.
Parboiling doesn’t fully cook the artichokes but it starts the process so they’ll be fully cooked and tender once roasted on the sheet pan with the sausage and veggies.
Once the artichokes have drained and cooled, cut off the stems and throw onto the sheet pan.
Slice the remaining artichoke in half, remove the choke and then cut each half into quarters. This method will result in eight small wedges from each artichoke.
It’s important to trim the artichokes well to start (see the notes in the recipe below).
You’ll likely feel like you’re discarding so many outer leaves. But in reality, they’re pointless to keep as they’ll never cook up tender anyway.
Cutting into eighths for roasting is equally important. Anything larger won’t fully cook and will also result in tougher, inedible outer leaves.
Toss the artichokes on the sheet pan with the sausage and potatoes and drizzle with avocado oil.
Season with salt, pepper and herbs de Provence (or herbs of choice) and roast for about 25 minutes.
You’ll want to stir the ingredients once or twice while cooking for an even bake.
Need more sheet pan meal ideas? Try Sheet Pan Pork Chops with Cabbage, Apples and Potatoes, Sheet Pan Turmeric Salmon with Cherry Sauce or Sheet Pan Maple Mustard Chicken with Fall Vegetables.
My newest favorite, however, is this sheet pan BBQ tofu and vegetable dinner for an easy plant based meal.
The result is a sheet pan sausage and veggies meal that’s amazingly deep in flavor for only having three main components.
While the color fades a bit once cooked, there’s still hints of that gorgeous purple on the inner leaves and tips.
Coupled with the tri-color potatoes, it’s a visual representation of all the beauty to come with the spring season!
And feel free to use pork sausage instead of chicken. You can even choose to make the sausage in the air fryer instead if you prefer for the most perfect texture while cooking the rest of the meal on the sheet pan.
And don’t miss my creamy Brussels sprouts soup recipe – also made in partnership with Ocean Mist Farms.
Sheet Pan Sausage and Veggies
- 2 purple artichokes trimmed (*see notes)
- 1 ½ pounds whole baby potatoes about 1” in size. If larger, slice in half
- 12 ounces 4 links chicken sausage, sliced
- 2 tablespoons avocado oil
- 1 teaspoon herbs de Provence
- Salt and pepper to taste
- Place trimmed artichokes into a large pot filled with enough water to come up the sides about 2”. Bring to a boil covered over high heat and simmer for 12 minutes. Remove artichokes from the pot, drain and set aside until cooled enough to handle, about 5 minutes.
- Preheat oven to 400°F and spray a large baking sheet with cooking spray or oil.
- Cut off stems of the artichokes and place on the prepared baking sheet then slice the artichokes in half, remove the choke and cut each half into quarters. Place on the baking sheet with the stems.
- Scatter sausage and potatoes around the artichokes, drizzle with avocado oil and season with herbs de Provence, salt
- Roast for 25 minutes, tossing once or twice.
- Remove from the oven and serve hot.
using a sharp paring knife, remove the outer layer of the stems. Use a sharp knife to cut the tops (about 1.5”) off each artichoke. Remove the outer leaves completely and using sharp kitchen shears cut the tips off the remaining leaves. The artichoke should be well trimmed with only the tender outer leaves intact.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.