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Sheet Pan Andouille Sausage with Roasted Winter Vegetables

Bold Andouille sausage, seasoned acorn squash, kale, fennel, and cauliflower florets roasted until golden brown. Garnished with toasted chopped pecans, pomegranate seeds, fresh parsley, and lemon zest.
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Pairing: Robert Mondavi Private Selection Bourbon Barrel Aged Cabernet Sauvignon.

Prep Time: 30 minutes
Cook Time: 30-45 minutes
Serves: 4-6

QuantityIngredient
4 cups (about 2 squash)Acorn squash, seeds removed, peeled, ½ inch dice
3 cups (about ½ a head)Cauliflower, trimmed, cut into ½ inch florets
2 cups (about 1 lg. bulb)Fennel bulb, tops removed, cut in half, sliced thin
4 cups, packed Kale, stems removed, rough chopped
4 Tablespoons, dividedOlive oil
2 teaspoons, dividedKosher salt
1 teaspoon, dividedCracked black pepper
1 teaspoon, divided Ground cumin
6 LinksAndouille sausage links
2 TablespoonsLemon juice, fresh squeezed
¼ cupItalian Parsley, picked, chopped fine
1 TablespoonLemon zest
1/3 cupPomegranate seeds
¼ cupToasted pecans, rough chopped
2 TablespoonsBalsamic Glaze


 Directions:

  1. Pre-heat oven to 400°F. If using convection oven, pre-heat to 375°F.
  2. In a large bowl combine diced squash, cauliflower florets, sliced fennel, 2 tbsp of olive oil, 1 tsp of kosher salt, ½ tsp of cracked black pepper, and ½ tsp of ground cumin. Mix until vegetables are completely coated and arrange on a lined baking sheet.
  3. In the same bowl add chopped kale 2 tbsp of olive oil, 1 tsp of kosher salt, ½ tsp of cracked black pepper, and ½ tsp of ground cumin. Mix until kale is completely coated and set aside.
  4. Place Andouille sausage links on top of the vegetables and bake for 15 minutes. Then carefully flip each sausage, rotate the baking sheet, and cook for an additional 10 minutes.
  5. Remove baking sheet from oven and top evenly with seasoned kale. Return to oven for an additional 7-10 minutes or until kale is wilted and slightly browned.
  6. Remove from oven and drizzle with fresh squeezed lemon juice.
  7. Garnish with chopped Italian parsley, lemon zest, pomegranate seeds, toasted chopped pecans and balsamic glaze.
  8. Serve immediately or hold warm up to 1 hour before serving.

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