One herb blend I used in this Sheet Pan Sausage Dinner recipe is called Herbs of Provence. If you don't have this on hand, don't worry. It's simply a blend of basil, thyme, marjoram, tarragon, bay leaf, oregano, lavender, and fennel. So a combination of these herbs can be substitute in its place.
Hope your skies are bright and sunny today as we head into the weekend! Here's how I made this Sheet Pan Sausage Supper:
Ingredients: 2 fourteen ounce packages precooked smoked sausages cut into thin slices; 1 white onion; 1 zucchini; 1 bunch broccoli florets; 3 large carrots cut lengthwise and thinly sliced; one red pepper with seeds removed and cut into thin slices; 2-3 tablespoons extra virgin olive oil; 1 tsp. Italian seasoning; 1 tablespoon Herbs of Provence; 1 tsp. dill weed; 1 tsp. sea salt; 1/2 tsp. pepper; 1/4 tsp. red pepper flakes
Directions: Preheat oven to 350 degrees. Rinse vegetables and slice. Cut sausage into thin strips. Place sausage and vegetables on a foil lined 18x 13 sheet pan. Drizzle with olive oil. Combine seasonings in a small bowl. Stir. Sprinkle over top of sausage and veggies. Bake for 15 minutes. Stir. Drizzle with extra olive oil if dry. Return to oven. Bake for 15 additional minutes, or until vegetables are tender.