Prep time: 20 mins | Cook time: 30 mins | Total time: 50 mins | Servings: 4 if served with rice/quinoa
Easy clean-up, nutritious, simple, and filling – this Sheet Pan Sausage and veggies hit all the right spot! All your favourite veggies with smoked sausage tossed in a slayer seasoning blend and roasted to perfection. For added goodness, garnish with some freshly grated Parmesan cheese and fresh parsley, then serve over cooked rice or quinoa.
INGREDIENTS
2 c. (276grams) diced baby red potato
3 c. (298grams) trimmed and halved green beans
1 large head of broccoli (2 c.; 137grams)
1 and 1/2 c. (161grams) chopped bell peppers (2 large or 6-7 mini sweet bell peppers)
13 oz. (368grams) smoked sausage
6 tbsp (73grams) olive oil
1/4 tsp red pepper flakes, optional (leave out if you don’t like heat)
1 tsp paprika
1/2 tsp garlic powder
1 tbsp EACH: dried oregano, dried parsley
Salt & pepper
Serve with: fresh parsley, quinoa/rice, lots of freshly grated Parmesan cheese
HOW TO MAKE SHEET PAN SAUSAGE AND VEGGIES
Step 1: Prepare the oven. Preheat it to 400 degrees F. Using parchment paper, line 2 smaller pans or a very large sheet pan, and set it aside.
Step 2: After washing the unpeeled baby red potatoes, peel, cut in half, and dice each half into quite small pieces (you should get a total of 10 to 12 pieces per potato). Cut the trimmed green beans in half, chop the broccoli into florets, and the peppers into inch pieces. Lastly, coin the sausage into half-inch-thick slices.
Step 3: On the prepared sheet pan, place the veggies and sausage. Drizzle with olive oil and sprinkle with seasonings. To taste, season with salt and pepper. Toss using your hands to evenly coat the veggies and sausage with seasonings, then spread.
Step 4: Place in the preheated oven and bake for about 15 minutes. Take the sheet pan from the oven and flip/stir the veggies around. Resume baking for 10 to 15 minutes more until the veggies are crisp-tender.
Step 5: Over the veggies and sausage, sprinkle some freshly grated Parmesan if desired straight away after they come out of the oven. Enjoy immediately garnished with some fresh parsley and serve over cooked rice or quinoa.
Notes:
Store the leftovers in an airtight container and place them in the fridge for up to 3 to 4 days. Freezing is not recommended as the veggies will end up mushy when thawing.
For this recipe, turkey, chicken, or beef smoked sausage can be used.
NUTRITION FACTS:
Serving: 1serving, Calories: 692kcal | Carbohydrates: 49g | Protein: 22g | Fat: 48g | Saturated Fat: 12g | Cholesterol: 65mg | Sodium: 870mg | Potassium: 1754mg | Fiber: 13g | Sugar: 14g | Vitamin A: 5025IU | Vitamin C: 282mg | Calcium: 162mg | Iron: 5mg
Ingredients
- 2 c. (276grams) diced baby red potato
- 3 c. (298grams) trimmed and halved green beans
- 1 large head of broccoli (2 c.; 137grams)
- 1 and 1/2 c. (161grams) chopped bell peppers (2 large or 6-7 mini sweet bell peppers)
- 13 oz. (368grams) smoked sausage
- 6 tbsp (73grams) olive oil
- 1/4 tsp red pepper flakes, optional (leave out if you don't like heat)
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1 tbsp EACH: dried oregano, dried parsley
- Salt & pepper
- Serve with: fresh parsley, quinoa/rice, lots of freshly grated Parmesan cheese
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F. Using parchment paper, line 2 smaller pans or a very large sheet pan, and set it aside.
Step 2: After washing the unpeeled baby red potatoes, peel, cut in half, and dice each half into quite small pieces (you should get a total of 10 to 12 pieces per potato). Cut the trimmed green beans in half, chop the broccoli into florets, and the peppers into inch pieces. Lastly, coin the sausage into half-inch-thick slices.
Step 3: On the prepared sheet pan, place the veggies and sausage. Drizzle with olive oil and sprinkle with seasonings. To taste, season with salt and pepper. Toss using your hands to evenly coat the veggies and sausage with seasonings, then spread.
Step 4: Place in the preheated oven and bake for about 15 minutes. Take the sheet pan from the oven and flip/stir the veggies around. Resume baking for 10 to 15 minutes more until the veggies are crisp-tender.
Step 5: Over the veggies and sausage, sprinkle some freshly grated Parmesan if desired straight away after they come out of the oven. Enjoy immediately garnished with some fresh parsley and serve over cooked rice or quinoa.
Notes
Store the leftovers in an airtight container and place them in the fridge for up to 3 to 4 days. Freezing is not recommended as the veggies will end up mushy when thawing. For this recipe, turkey, chicken, or beef smoked sausage can be used.
