Sheet Pan Veggies and Sausage

Who says healthy food needs to be boring or flavorless? Now that spring is approaching and soon summer, I am sure we all find ourselves craving more fresh vegetables and lighter meals – I know I do! This sheet pan roasted veggies are perfect for the spring and cooler months! It is full of flavor and nutrients that won’t leave you bloated or in a carb coma. It is also a great dish that requires very little clean up – you just throw everything on a pan and BAM! you’re done – and if you use foil it makes cleanup even easier. You can also totally swap the vegetables for ones that you or your family is more likely to eat – not everyone loves mushrooms or bell peppers! You can also make this 100% vegetarian by omitting the chicken sausage – can be substituted with tofu or meat alternative if you’re wanting more protein and a more substantial dish. I love this recipe because it is easy, delicious, healthy, and requires minimal clean up or prep.

  • 4 Links Chicken Sausage
  • 2 Cups Broccoli
  • 1 Cup Carrots
  • 2 Cups Mushrooms
  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 Orange Bell Pepper
  • 1 Medium Sweet Potato
  • 4 Tbsp Olive Oil
  • 2 Tbsp Minced Garlic
  • 2 Tbsp Dried Basil
  • Serves: 4-6
  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 40 Minutes

To Make:

  1. preheat the oven to 425 degrees Fahrenheit.
  2. Chop all the veggies and chicken sausage so they are roughly the same size
  3. Add the veggies to a sheet pan.
  4. Drizzle with the olive oil and add the garlic and basil. Also add a generous sprinkle of salt and pepper (about 1 tsp salt and 1/2 tsp pepper). Mix the veggies so they are evenly coated.
  5. Add the chicken sausage and distribute them evenly across the pan.
  6. Place the pan in the oven and cook for 30 minutes until the veggies are soft.
  7. Divide between dishes, serve and enjoy!

STEP 3

STEP 4

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STEP 5

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