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  1. Italian Sausage Sheet-Pan Medley

Italian Sausage Sheet-Pan Medley

00:45:00 4 servings, 1 cup (250 mL) each
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4 servings, 1 cup (250 mL) each

What's so great about our Italian Sausage Sheet-Pan Supper? Not only does it take just minutes to prepare, but it also requires the use of just one pan making cleanup a snap!

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  • Heat oven to 400ºF.
  • Cut stalks and fronds from top of fennel bulb. Chop enough of the fronds to measure 1 Tbsp.; reserve for later use. Discard stalks and remaining fronds. Trim root end of fennel; remove and discard any tough or discoloured outer layers. Cut fennel bulb lengthwise in half; remove and discard fibrous core. Cut remaining fennel into 1/4-inch-thick slices; place in medium bowl. Add 2 Tbsp. dressing; mix lightly.
  • Line 15x10x1-inch pan with foil; spray with cooking spray. Spread fennel mixture onto half the prepared pan. Bake 15 min. Meanwhile, toss tomatoes and beans with 2 Tbsp. of the remaining dressing.
  • Drizzle fennel with remaining dressing; stir until evenly coated while keeping fennel on same side of pan. Add tomato mixture and sausage to other side of pan.
  • Bake 10 to 15 min. or until fennel is tender. Sprinkle with reserved chopped fennel fronds.


Prepare using red kidney beans.


  • 4 servings, 1 cup (250 mL) each

Nutritional Information

Serving Size 4 servings, 1 cup (250 mL) each
Calories 370
% Daily Value
Total fat 18g
Saturated fat 4.5g
Cholesterol 20mg
Sodium 1100mg
Carbohydrate 36g
Dietary fibre 10g
Sugars 7g
Protein 18g
Vitamin A 10 %DV
Vitamin C 35 %DV
Calcium 15 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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