Sheet Pan Italian Sausage, Polenta & Broccoli Recipe
You'll only need one pan to make this easy dinner. Sheet pan Italian sausage, polenta & broccoli is delicious and satisfying; everyone loves it and it's a breeze to make.
Preheat oven to 425ºF. Add 1 tablespoon olive oil to a large sheet pan (13 x 18 inches), brushing to coat bottom of pan.
Cut polenta into 8 even slices (½ - ¾ inch thick). Add sliced polenta to pan and flip each piece to coat in oil. Sprinkle with oregano.
Arrange sausages in the pan.
In a large bowl, toss red onion, broccoli, 2 tablespoons olive oil, salt, pepper, and garlic powder until vegetables are coated with oil and seasonings (SEE NOTE). Add to sheet pan, arranging the vegetables between the sausages and polenta.
Bake for 20 minutes. Remove pan from oven, flip sausages over, and stir vegetables. Return pan to oven and continue to cook for another 10 minutes or until sausages are cooked through (internal temperature of 165ºF when checked with an instant-read thermometer).
Serve with a side of marinara or pizza sauce.
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Notes
If you like your broccoli less well done or your sausage is frozen and will take longer to cook, wait and add the broccoli and onions until 10-15 minutes into the cooking time.
Try homemade pizza sauce. It can be made ahead and stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Nutrition information is calculated using pork Italian sausages. Any type of uncooked sausage can be used, such as kielbasa, bratwurst, etc. Turkey sausage is lower in saturated fat and calories.
If desired, substitute a different vegetable for the broccoli, such as cauliflower, Brussels sprouts, zucchini, carrots, mushrooms, or peppers. A combination of vegetables is good, too.