Sausage and Veggie Skillet

5 from 3 votes

This Sausage and Veggie Skillet is a breeze with frozen veggies and an incredible spice blend that packs in tons of flavor!

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Cuisine: American, Healthy

Keyword: sausage & vegetable skillet, sausage and vegetable skillet

Servings: servings

Author: Chelsea Lords

Cost: $10.57

Equipment

Large cast-iron pan

Ingredients

1 tablespoon olive oil
1 pound ground Italian sausage mild or spicy, see note 1
2 (10-ounce) packages frozen veggies see note 2
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced garlic
1-1/2 cups frozen kale
freshly grated Parmesan cheese for serving

US - Metric

Instructions

Heat both packages of frozen veggies in the microwave for 2 minutes. Let them thaw while browning the sausage. Open the packages, chop any large broccoli or potato pieces into bite-sized chunks, and set aside.
Meanwhile, heat olive oil in a large, cast-iron pan over medium-high heat. Add sausage, sear, then crumble and cook through. Season with salt and pepper.
Once the sausage is browned, drain excess grease, leaving 1 tablespoon in the pan. Add veggies and cook for 3–5 minutes until heated through. Add frozen kale, seasonings, and garlic. Cook for 2–3 minutes until fragrant. Remove from heat, serve with grated Parmesan, and enjoy!

Video

Notes

Note 1: Any package size close to 1 pound is fine; a 19-ounce package will just make it meatier. Remove casings from Italian sausages before cooking.

Note 2: This is my favorite veggie blend. It includes potatoes, red bell peppers, sweet corn, broccoli, and carrots. Sometimes, the broccoli needs a quick chop to be bite-sized. A similar blend works too!

Note 3: Finely grated Parmesan cheese (off a block) adds a nice final seasoning (Parmesan is salty) and melts nicely into the veggies and sausage. For the perfect texture, I like to use a fine grater and grate it over the serving plates.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition