Sheet Pan Roasted Sausage
Herb Quinoa
Wine Recommendation
La Crema Sonoma Coast Pinot Noir
Ingredients
- 1 lb organic red potatoes, cut into thin wedges
- 1 head cauliflower, cut into florets (or use frozen)
- 1 (12-oz) pkg organic andouille smoked sausage links
- ¼ cup olive oil
- 2 Tbsp dried oregano
- 2 tsp paprika
- 1 tsp garlic powder
- ¼ tsp salt
- ½ tsp pepper
- ½ lb asparagus, ends trimmed (or use frozen)
- ½ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 400°F. Place potatoes, cauliflower, and sausage on a foil-lined large rimmed baking sheet. Drizzle with oil; sprinkle with oregano, paprika, garlic powder, salt, and pepper. Toss.
- Bake 15 minutes; gently stir in asparagus. Bake 10 to 15 minutes longer or until vegetables are crisp-tender and sausage is browned, stirring after 8 minutes. Remove from oven; sprinkle with cheese.
Side Dish Ingredients
- 1 cup quinoa
- 1 Tbsp olive oil
- ¼ cup chopped fresh parsley
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cook quinoa according to package directions. Stir in oil, parsley, salt, and pepper.
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