Prep time: 20 mins | Cook time: 30 mins | Total time: 50 mins | Servings: 4
Simple, filling, and healthy weeknight meal! Chock-full of everything your body needs, this sheet pan sausage and veggies topped with freshly grated Parmesan cheese is a must-try!
INGREDIENTS
6 tbsp (73 grams) olive oil
13 oz. (368 grams) smoked sausage
2 c. (276 grams) diced baby red potato
1 large head of broccoli (2 c. or 137 grams)
3 c. (298 grams) trimmed and halved green beans
1 1/2 c. (161 grams) chopped bell peppers (2 large or 6-7 mini sweet bell peppers)
1/2 tsp garlic powder
1/4 tsp red pepper flakes, optional (omit if you don’t like heat!)
1 tsp paprika
Salt & pepper
1 tbsp EACH: dried oregano, dried parsley
Serve with: fresh parsley, quinoa/rice, and lots of freshly grated Parmesan cheese
HOW TO MAKE SHEET PAN SAUSAGE AND VEGGIES
Step 1: Prepare the oven. Preheat it to 400 degrees. Using parchment paper, line a very large pan or 2 smaller pans. Set aside.
Step 2: After washing the veggies, chop the unpeeled baby red potatoes. Halve the potatoes before dicing them each in half to make about 10-12 pieces per potato. After trimming the green beans, cut each in half. Next, chop the broccoli into florets and chop the florets into 1-inch pieces. Finally, in half-inch slices, coin the sausage.
Step 3: On the prepared sheet pan/s, place the veggies. On top, drizzle the olive oil and sprinkle all the seasonings. To taste, season with salt and pepper. Toss using your hands until the veggies and sausage are evenly coated. Then, make sure to properly space out the ingredients.
Step 4: Place in the preheated oven and bake for about 15 minutes. Flip/stir everything and resume baking for 10 to 15 minutes more until the veggies are crisp-tender.
Step 5: Before serving, sprinkle right away after baking with some freshly grated Parmesan. Garnish with parsley and serve right away over quinoa or cooked rice. Enjoy!
Note:
For this recipe, you can use turkey, chicken, or beef smoked sausage.
In an airtight container, keep any leftovers and store them in the fridge for up to 3-4 days.
NUTRITION FACTS:
Serving: 1, Calories: 692 kcal, 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
SHEET PAN SAUSAGE AND VEGGIES
Ingredients
- 6 tbsp 73 grams olive oil
- 13 oz. 368 grams smoked sausage
- 2 c. 276 grams diced baby red potato
- 1 large head of broccoli 2 c. or 137 grams
- 3 c. 298 grams trimmed and halved green beans
- 1 1/2 c. 161 grams chopped bell peppers (2 large or 6-7 mini sweet bell peppers)
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes optional (omit if you don't like heat!)
- 1 tsp paprika
- Salt & pepper
- 1 tbsp EACH: dried oregano dried parsley
- Serve with: fresh parsley quinoa/rice, and lots of freshly grated Parmesan cheese
Instructions
- Prepare the oven. Preheat it to 400 degrees. Using parchment paper, line a very large pan or 2 smaller pans. Set aside.
- After washing the veggies, chop the unpeeled baby red potatoes. Halve the potatoes before dicing them each in half to make about 10 - 12 pieces per potato. After trimming the green beans, cut each in half. Next, chop the broccoli into florets and chop the florets into 1-inch pieces. Finally, in half-inch slices, coin the sausage.
- On the prepared sheet pan/s, place the veggies. On top, drizzle the olive oil and sprinkle all the seasonings. To taste, season with salt and pepper. Toss using your hands until the veggies and sausage are evenly coated. Then, make sure to properly space out the ingredients.
- Place in the preheated oven and bake for about 15 minutes. Flip/stir everything and resume baking for 10 to 15 minutes more until the veggies are crisp-tender.
- Before serving, sprinkle right away after baking with some freshly grated Parmesan. Garnish with parsley and serve right away over quinoa or cooked rice. Enjoy!
