Sheet Pan Andouille Sausage with Veggies

5 from 1 vote

Andouille sausage, greens, peppers, and onions bake on a single tray in about 30 minutes!

Course Dinner

Cuisine American, cajun, Southern

Keyword andouille sausage, andouille sausage recipe, andouille sausage recipes

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 412kcal

Author Blair Lonergan

6-8 ounces chopped collard greens or kale, stems removed and leaves coarsely chopped
2 cloves garlic, thinly sliced
1 red onion, halved and sliced ¼-inch thick
1 red bell pepper, cut into 1-inch chunks
12-16 ounces andouille sausage, cut into 1-inch rounds
3 sprigs fresh rosemary, cut in half
3 tablespoons olive oil
Kosher salt and ground black pepper, to taste
Optional, for serving: cooked white rice
Optional garnish: chopped fresh parsley, thyme, rosemary, or sliced green onions

Preheat oven to 400°F. Arrange the greens, garlic, onion, bell pepper, sausage, and rosemary on a large, rimmed baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
Bake for 20-25 minutes, stirring halfway through, until the vegetables are tender and the sausage is nicely browned. Discard rosemary sprigs. Serve with rice and garnish with fresh herbs or sliced green onions.

I like this extra-large rimmed baking sheet in order to accommodate all of the ingredients on one tray. If you have smaller baking sheets, you might need to divide the ingredients between two pans.

I use this andouille sausage, but you can substitute with any similar variety. For a less spicy option, try smoked sausage or kielbasa. If you like it spicier, add cayenne pepper or crushed red pepper flakes, or serve the finished dish with hot sauce for garnish.

Use plenty of olive oil to coat the sausage and veggies. If 3 tablespoons doesn’t seem like enough, add more! This helps keep the ingredients moist, prevents them from sticking to the pan, and helps them brown in the oven.

Garnish with fresh herbs for a bright finishing touch, or serve with creole mustard for dipping.