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.
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: Main Dishes
Cuisine: American
Keyword: sausage sheet pan dinner, sheet pan sausage and veggies
1 ½poundswhole baby potatoesabout 1” in size. If larger, slice in half
12ounces4 links chicken sausage, sliced
2tablespoonsavocado oil
1teaspoonherbs de Provence
Salt and pepper to taste
Instructions
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 and pepper.
Roast for 25 minutes, tossing once or twice.
Remove from the oven and serve hot.
Notes
*To trim the artichokes, slice off the end of the stem and 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.