Summer Balsamic Sheet Pan Dinner
This Summer Balsamic Sheet Pan Dinner is fast, easy, healthy, and a perfect way to use up your seasonal summer produce! It is a DELISH one-pan meal with minimal cleanup and is a must for busy weeknights or lazy summer evenings. This sheet pan is loaded with veggies, protein and is so flavorful. It isn’t dry or boring, so it also makes great leftovers!
Carbohydrates 26g
Protein 16g
Fat 16g
Fiber 2g
Ingredients
- 4 chicken sausage links sliced (I used Amylu Michigan Cherry Chicken Sausage)
- 1 red bell pepper cut into 1 inch chunks
- 1 zucchini cut into 1 inch chunks
- 1/2 red onion cut into 1 inch chunks
- 4 ears corn husked and silks removed
- 1 tbsp unsalted butter, ghee, or olive oil
- 1/4-1/2 cup Primal Kitchen Balsamic Vinaigrette
- salt and pepper to taste
- parchment paper
- aluminum foil
Instructions
- Preheat the oven to 425 degrees F. Line a large sheet pan with parchment paper.
- Place ears of corn on a large piece of aluminum foil.
- If using unsalted butter, melt in the microwave for 15-30 seconds, or until fully melted. Brush butter onto ears of corn. Lightly season with salt and pepper. Fully wrap foil around corn.
- Prepare chicken sausage and veggies, as described above, and place on sheet pan.
- Pour 1/4 cup balsamic dressing over chicken sausage and veggies. Toss to evenly coat and spread out evenly onto half of sheet pan. Place foil wrapped corn onto other half of the sheet pan.
- Place sheet pan in oven and bake for 20-25 minutes, tossing once halfway through.
- After removing from oven, toss in 1/4 cup of additional dressing, if preferred. Serve warm. Place leftovers in an airtight container and store in fridge for up to 3-5 days.
Notes
*The nutrition figures above are for one serving and should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in foods, and the way ingredients are processed change the effective nutritional information in any given recipe.
Tried this recipe?Let us know how it was!