I’m sure no one actually notices, but I’m sometimes worried I have a weird reputation for wandering all over the aisles of my local grocery store.
I always start with the good intentions of going aisle by aisle until I cover the whole store, my list complete and my cart full. But it rarely works out that way.
This past week, I was trying to decide what to make for dinner. I’d already visited the produce section and was checking out my protein options, when a package of andouille sausage caught my eye.
I pulled out my phone and searched for a recipe I could use, landing on a one-pan meal that combined sausage with fresh vegetables.
I headed back to the produce aisle, struggling to unknot the plastic bag I already had in my cart to add another onion and tossing a sweet potato and Brussels sprouts in, too.
And that got me to the recipe I’m sharing with you today. It has tons of flavor, looks pretty on the plate and is super easy to clean up.
This comes from the recipe blog “Diethood.” You can find the original recipe at https://diethood.com/andouille-sausage-vegetables-dinner/. I added extra seasonings in my version.
One-Pan Andouille Sausage, Sweet Potatoes and Brussels Sprouts
Ingredients
- 12 to 14 ounces rope andouille sausage sliced into 1/2-inch rounds
- 1 pound Brussels sprouts cut into about one-inch pieces
- 1 medium-sized sweet potato diced into 1/2-inch pieces
- 1 large yellow onion cut into wedges
- 3 to 4 tablespoons olive oil
- salt and pepper to taste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Preheat the oven to 400 degrees. Prepare a large, rimmed sheet pan by lining it with aluminum foil.
- Add the sausage, Brussels sprouts, sweet potatoes and onion to the pan, and drizzle them with the olive oil. Sprinkle the seasonings over the sausage and vegetables and then stir to evenly coat them in oil and seasonings.
- Spread the sausage and vegetables evenly on the sheet, and bake for 27 to 30 minutes, stirring halfway through and removing the sheet when the vegetables reach your desired tenderness. Serve immediately.
This was a fantastic meal. I also bought some fresh asparagus, so I roasted that, too, to go along, and it was so good.
(For the asparagus, line another rimmed sheet with foil, place the asparagus on the pan, drizzle with a couple tablespoons of olive oil along with salt and pepper to taste. Mix to coat the asparagus, and then sprinkle on about six to eight tablespoons of minced garlic and dot the top with about two tablespoons of butter. Bake in the 400-degree oven for 12 to 15 minutes or until it’s done.)
I don’t know if anyone noticed me zig-zagging my way through the grocery store, and honestly, it doesn’t really bother me too much if they did.
Sometimes, you have to let the ingredients speak to you—no matter what aisle you’re in.
This piece first appeared in print on March 11, 2021.
Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.
