One-Sheet Pan Spring Roasted Vegetables (With Polish Sausage)

A tray of roasted vegetables including green beans, Brussels sprouts, radishes, and sun-dried tomatoes is topped with fresh herbs. A wooden spoon rests on the tray, ready for serving.

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This one-sheet pan spring-roasted vegetables with Polish sausage is a bright, easy Polish dish, packed with spring vegetables like radish, asparagus, leek, and fennel. A quick, crunchy, healthy side dish or a complete meal that brings Polish flavors to a simple weeknight dinner.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: Healthy, Polish

Keyword: One-Sheet Pan Spring Roasted Vegetables (With Polish Sausage)

Servings:

Calories: 88kcal

Equipment

Ingredients

2 bulbs Fennel
2 Leeks
1 bunch Radish
1 bunch Asparagus
8 oz Snap peas
1/4 cup Dill chopped
1 tbsp Onion powder
2 tbsp Thyme chopped
1 tbsp Lemon zest
1/4 cup Mint chopped
3 tbsp Olive oil
Salt and pepper to tastes
Red pepper flakes optional

Instructions

Preheat your oven to 400 F so you get proper caramelization.
2. Line a large sheet pan with parchment for easy cleanup.
3. Clean up radish and cut the green ends. You can also query them if you want.
4. Break the ends of the asparagus.
5. Slice the leek and fennel, keeping the slices thick enough so they hold their shape.
6. Toss everything in a large bowl. Add olive oil, garlic, lemon zest, onion powder, chopped dill and mint, and thyme. Add salt and black pepper and mix it all together.
7. Transfer the vegetables to the sheet pan.
8. Slice the Polish sausage into thick coins and nestle them among the vegetables.
9. Roast until the vegetables are tender and caramelized and the sausage is slightly crisp around the edges, around 20-25 minutes. Add snap peas during the final minutes so they stay vibrant and crunchy.
10. Once out of the oven, finish with fresh dill and an extra sprinkle of lemon zest for a bright finish.

Nutrition