Home > Dinner > Foil Pack Garlic Butter Sausage & Veggies Foil Pack Garlic Butter Sausage & Veggies June 19, 2017 | 50 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. ” /> Easy Tin Foil Pack Garlic Butter Sausage and Veggies These simple foil pack dinners can be prepped out in 15 minutes or less! Yesterday (Father’s Day) we celebrated with my husband’s favorite food — grilled steaks, grilled corn on the cob, rolls, and a big berry salad. The husband started washing up some of the dishes to which I told him, “I got this, just relax, it’s Father’s Day!” The toddler must have overheard this and decided he liked the word “relax.” For the rest of the day (and already this morning) he’s telling everyone to “just relax” and that “he’s got this.” Except when he’s told me to “just relax” and he’ll make breakfast this morning (“I got this”), he didn’t actually make breakfast. Finally I asked him what “just relax” means and he said “it means play basketball.” No wonder he likes the words… So today I’ve got another ultra easy foil pack recipe that is perfect for grilling over the campfire or grill! BUT just in case you don’t have a grill, don’t want to turn on the oven, aren’t making a campfire anytime soon, or prefer to avoid tin foil in cooking I’ve got a whole list of various ways you can make this dinner. Here it goes: Stovetop: throw the entire mixture into a large dutch oven (or half of the mixture into a large skillet) over medium-high heat. Stir occasionally until the veggies are crisp tender (about 12-15 minutes) adding in additional olive oil as needed. (You’ll want to boil the cobs of corn separately) Oven (no foil): grab a large sheet pan and line it with foil OR parchment paper so that none of the tray is exposed. Pour the entire mixture over it and bake at 425 degrees F for about 30-35 minutes, flipping the ingredients around once at the halfway mark. Toss that tin foil or parchment paper and cleaning up the tray shouldn’t take more than a minute! Oven (foil packs): separate the mixture evenly into 4-6 sheets of heavy duty foil and wrap them so the foil is completely sealed. Don’t use more than 1 sheet of foil or these won’t cook properly. Throw them right in the oven (you can place the foil packs on a sheet pan if you want for easier placement/removal from the oven, but it isn’t necessary) and bake for 30-40 minutes. The time really depends on your preference — at 30 minutes, it’s cooked, but pretty crisp for those that like their veggies a bit more crunchy. At 35 minutes, I’d say everything is “crisp tender” and this is where we like to pull ’em out. For super tender veggies, leave them in 40-45 minutes! Grill (no foil): If you have a side burner on your grill, grab a large dutch oven skillet and add half of this mixture. Stir it around frequently, adding additional olive oil as needed, until veggies are tender (about 12-15 minutes). Again, you’ll want to either boil or grill the cobs of corn separately. Grill (foil packs): separate the mixture evenly into 4-6 sheets of heavy duty foil and wrap them so the foil is completely sealed. Place over a pre-heated grill (medium-high heat) and grill for 25-30 minutes. Make sure to check them at least once at around 10-15 minutes — if they are not pretty tender at this point, your grill needs to be hotter. Flip once in between the grilling process! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Foil Pack Garlic Butter Sausage & Veggies 5 from 14 votes - Review this recipe Easy Tin Foil Pack Garlic Butter Sausage and Veggies. A delicious meal that takes 15 minutes prep time or less! SAVE TO RECIPE BOX Print Recipe Foil Pack Garlic Butter Sausage & Veggies 5 from 14 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Easy Tin Foil Pack Garlic Butter Sausage and Veggies. A delicious meal that takes 15 minutes prep time or less! Course Dinner Cuisine American Prep Time 10 minutes Cook Time 25 minutes Total Time 35 minutes Servings 4 -6 foil packs Calories 309kcal Author Chelsea IngredientsFoil PacksHeavy Duty Foil16 ounces Smoked Turkey or Chicken Sausage, coined2 cups (~3/4 pound) baby red potatoes, quartered2 cups (~3/4 pound) green beans, trimmed3 corn on the cobs, sliced4 cloves minced garlic4-6 tablespoons unsalted butterSeasonings1 teaspoon paprika1 and 1/2 teaspoon dried parsley2 teaspoons Italian Seasoning1/2 teaspoon EACH: garlic powder and onion powderSalt and pepperOptional: fresh parsley, freshly grated Parmesan cheese InstructionsIf using the OVEN; preheat the oven to 425 degrees F. If GRILLING, prepare the grill by heating to medium-high heat. Prepare 4-6 large sheets of HEAVY DUTY foil; lightly spritz with cooking spray. ALTERNATIVELY if you'd like to avoid cooking in foil and won't be grilling: line a large sheet pan with parchment paper (clean up is just as easy!)Prep the ingredients: wash and dry the veggies. Coin the sausage. Slice the baby red potatoes in half and then half again. Trim the green beans. Shuck the corn on the cobs and slice into thick coins.Add the prepped sausage, corn, green beans, potatoes and garlic to a large bowl. Toss with all of the seasonings (paprika, dried parsley, Italian seasoning, garlic powder, onion powder, and a generous sprinkle of salt + pepper if desired). Toss until well combined.Divide the mixture evenly among the prepared sheets of foil (4 sheets of foil for larger portions and 6 for slightly smaller portions) and place 1 tablespoon of butter in each packet or prepared baking pan (separate pats of butter evenly on top). Seal the foil packs tightly so no air escapes, but do not double up foil (only one sheet of foil per pack).GRILL: Grill for 25-30 minutes or until veggies have reached desired tenderness (flip the foil packs at the halfway point and check for doneness to insure your grill is hot enough). BAKE in foil packs: Bake for 30-40 minutes (at 30 minutes veggies are crisp; 35 is perfect for us; 40 is very tender veggies). You can set the foil packs right on the oven rack or on a sheet pan for easier removal from the oven. BAKE ON SHEET PAN: Bake for about 30-35 minutes, flipping/stirring the ingredients once at the halfway point. **See additional cooking methods in the last paragraph of the post)**Carefully open the foil pack expecting steam to be released. Garnish if desired with fresh chopped parsley, any additional salt/pepper, and freshly grated Parmesan cheese on the beans, potatoes, and sausage.Enjoy immediately! Nutrition FactsCalories: 309kcal DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below. More Amazing Foil Pack Dinners: Sausage and Veggie Foil Packets Foil Salsa Verde Chicken and Rice Foil Sausage Jambalaya Foil Garlic Parmesan Lemon Salmon
I have this recipe on the grill now, will finish comment when complete…….turned out AMAZING. Took about 20 minutes each side in a hot smoker with charcoal in the barrel. Will definitely be making this again Reply
Thanks Travis! Haha I loved getting to experience your whole experience with this dish! 🙂 It’s definitely one of my favorites! ) Reply
Hi! I don’t see where to add the butter – unless I just missed it? I am going to try this for dinner tonight .. looks delish! Thanks:) Reply
In step 3 you add in the garlic with the veggies and in step 4 you add a tablespoon of butter to each packet. Enjoy! Reply
I was so excited when I had all the ingredients in the house. I made it with Trader Joes fire roasted corn and frozen green beans. I didn’t have potatos, so I put it over pasta. We loved it so much! My husband wants it once a week:) Thank you!! Reply
Hi Chelsea…looking forward to trying your foil recipes. Have a ? for you: The Foil Pack Garlic Butter Sausage & Veggies says to not double wrap the aluminum foil (I assume because you indicated to use Heavy Duty Foil.) Your Tin Foil Sausage & Veggies Dinner (with zucchini) video shows you double wrapping with foil—was this because it was NOT heavy duty foil. Appreciate your clarification! Thanks so much for sharing these yummy recipes; so happy to have come upon 1 on Facebook & go to your site. Reply
Yes, that’s correct Sandy! I used regular foil for that recipe and heavy duty for the garlic butter sausage and veggies 🙂 I’m glad you are enjoying the recipes, thank you so much for following along! Reply
These were delicious. We ended up using brats. The picture looks like you used zuccini and red peppers. I’ll have to remember that. The recipe seems easy to modify with what is on hand and will be great when my garden is producing. Reply
Yay! I’m soo happy you enjoyed! Yes it’s definitely easy to modify with what veggies you want. Thanks Liz! 🙂 Reply
We made this for dinner tonight and each had 2 helpings. I made it on a sheet pan with olive oil instead of butter, and we used red onions instead of onion powder, but the seasonings were amazing! This recipe is going onto the “make again” pile. Reply
Delicious! I used Italian Brats (precook for about 10-15 min.in water), precooked my potatoes as mentioned above. I added green peppers along with remaining ingredients. Baked in the oven at 425, for 35 minutes. Everything was cooked perfectly. Will be adding this to my recipe box. Thank you Chelsea! Reply
I like to have all the nutritionals for recipes I use. I see on the nutritionals you posted with this recipe protein grams are missing. What are the grams of protein for this recipe? Reply
Never mind, they just popped up. I can see them now. This looks so good, I am planning on making this as a sheet pan recipe. I’m planning on using various types of sausage until hubby finds the one he likes best. Thanks for a great recipe. Reply
I’ve never had a problem with them cooking through, but you can definitely blanch them first if you are worried 🙂 I know a few readers have had them more crisp than they’d like so they’ve blanched them before starting! Reply
Wonderful dish. Added roasted red peppers. And used Polska Kielbasa for the meat. Definitely add the parmesan cheese. Really good will Blended dish the seasonings are amazing together. Reply
I made this tonight I added mini peppers and Polska kielbasa it was the bomb!!! Thank you for this recipe. Reply
Tried this for the first time, although I didn’t have the corn =(. Delicious!!! I will definitely make this again. Thanks for sharing this recipe Reply
When you make this on the sheet pan, do you cover the pan with foil? We loved them in the foil pockets, but I am feeling a little lazy & I am considering cooking them on the sheet pan instead. Reply
This was delicious! I used frozen corn cobs cut into 3 pieces, would definitely use fresh next time as per your recipe. I also used a jalapeno cheese sausage, absolutely yummy! Reply
This was great. Some of the substitutions that I used were low-fat Hillshire Farm smoked sausage, Bird’s Eye frozen french cut green beans, onion for the onion powder, and instead of Italian seasoning we used Tony’s Creole seasoning. It was terrific! Reply
The mix of the spices added a lot of flavor and I would make this again. Very easy to make. I cooked the sausage and vegetables in the oven using the parchment paper and it took the potatoes and green beans a lot longer to cook than the recommended time. Recommend blanching the green beans prior to cooking the combined ingredients. Reply
Just wondering if you could prep these a couple days ahead to go camping?? Then grill them maybe 2 days after prepping them? Thanks! Reply
Holy crap this is soooo good! It was so easy to make as well. I would’ve never added all those spices together and it was the most flavorful combination. Definitely will be adding this to my regular rotation of meals. Going for a second helping now… yum! ? Reply
It depends on the brand and type of paprika you use. If you’re using McCormick sweet paprika, it shouldn’t be spicy at all. You can always add paprika after the fact, gradually to taste Reply
