Sheet Pan Sausage and Veggies

Another quick prep and quick clean-up meal! You can vary up the veggies and type of sausage to your family’s liking. For something new, we gave a plant-based sausage a try…and it was pretty good. It had a nice texture, and was very filling.

Ingredients

  • 18-24oz sausages
  • 2 cups broccoli florets
  • 1 bell pepper, sliced
  • 1 cup cherry tomatoes
  • 8 oz mushrooms, quartered
  • 1 1/2 cups baby potatoes, halved
  • 1/4 cup olive oil
  • 1 tbsp seasoning
  • Salt/Pepper
  • Recipe

    Preheat the oven to 400°F. Line a sheet pan with aluminum foil. To the prepared sheet pan, toss the prepared vegetables with oil and sprinkle with seasonings, salt (if needed), and pepper. Spread evenly on the pan and bake for 15 minutes. Remove the pan from the oven, toss the vegetables, and lay the sausage on top of the vegetables. Bake for an additional 15-20 minutes or until the vegetables are tender/caramelized and meat cooked through.

    Approximate Nutrition Information for 1/4 of the recipe (made with chicken apple sausage): 545 calories, 38g fat, 23g carbs, 30g protein

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    Another quick prep and quick clean-up meal! You can vary up the veggies and type of sausage to your family’s liking. For something new, we gave a plant-based sausage a try…and it was pretty good. It had a nice texture, and was very filling.