Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Yield: 4 Servings
The best meal you will ever have today is just 50 minutes away from achieving! This Sheet Pan Sausage and Veggies recipe and I promise you that it is worth all your time and effort! Serve this as is or with rice, and you have yourself a meal to remember! As perfect as this recipe already is, feel free to add more ingredients to it if you like. Have a great one, friends. Enjoy!
Ingredients:
6 tbsp (73g) olive oil
½ tsp garlic powder
13 oz. (368g) smoked sausage
2 c (276g) diced baby red potato
1 tsp paprika
1 large head of broccoli (2 c; 137g)
1 tbsp EACH: dried oregano, dried parsley
Salt & pepper
1 and ½ c (161g) chopped bell peppers (2 large or 6-7 mini sweet bell peppers)
3 c (298g) trimmed and halved green beans
Serve with: fresh parsley, quinoa/rice, lots of freshly grated Parmesan cheese
¼ tsp red pepper flakes, optional (leave out if you don’t like heat!)
Directions:
Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Line a 15×21-inch sheet pan with parchment paper.
Wash and prepare the veggies and sausages.
Scatter the sausage slices and veggies onto the prepared sheet pan.
Pour olive oil on top and sprinkle the seasonings. Toss until well combined. Spread them evenly.
Place the pan inside the preheated oven and bake the veggies and sausages for about 15 minutes.
Stir everything, then bake for 10 more minutes.
Remove from the oven.
This is optional but highly recommended. Sprinkle a generous amount of grated Parmesan cheese on top. Garnish with freshly chopped parsley.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 3 to 4 days.
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
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