Sheet Pan Italian Sausage, Bean And Tomato Tray Bake
16
- Prep Time10 min
- Total Time45 min
- Makes4 servings
Photo, Roberto Caruso. Food styling, Eshun Mott. Prop styling, Rayna Marlee Shwartz.
A fragrant and filling dinner that doesn't make a big mess in the kitchen.
Ingredients
680 g tomatoes, (about 6), quartered and halved crosswise
1 yellow onion, cut in 3/4-in. chunks
1 tbsp olive oil
1 tbsp chopped garlic
1/4 tsp salt
5 sprigs fresh thyme
454 g mild Italian sausages
1 540-mL can white kidney beans, drained and rinsed
1 tbsp chopped parsley
Instructions
Preheat oven to 425F. Spray a large baking sheet with oil.
Toss tomatoes and onion with oil, garlic and salt on prepared sheet. Arrange vegetables on one half of sheet, arranging tomatoes cut-side-up. Season with pepper. Add thyme sprigs.
Add sausages to other end of pan. Roast for 20 min. Flip sausage and continue roasting until sausages are browned and juices are beginning to caramelize, about 15 min.
Push sausages and tomatoes together slightly and add beans to juices on pan. Season with pepper. Roast until vegetables are very soft and sausages are fully cooked, about 10 min.
Use a rubber spatula to incorporate all vegetables and juices. Slice sausage, if desired. Sprinkle vegetables, beans and sausage with parsley. Serve with crusty bread.
Nutrition (per serving)
Calories 547, Protein 30g, Carbohydrates 55g, Fat 24g, Fibre 11g, Sodium 1030mg.
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