Sheet Pan Sausage and Veggies

Posted bymonicascicomPosted inUncategorized

Makes 4 servings.

Inspired by this recipe.

Ingredients

  • 4 cups assorted fresh veggies*
  • 2 tablespoons olive oil
  • ½ teaspoon garlic powder
  • 2 tablespoons Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 Aidell’s sausages
  • Parmesan cheese and/or red pepper flakes to sprinkle on top (optional)

*These low-carb veggies work very well in this recipe: broccoli, cauliflower, zucchini, green beans, bell pepper, onion, brussels sprouts, asparagus. Pick 3 or 4. It’s ok to have a little more or less than 4 cups as long as the baking sheet isn’t too crowded.

Steps

Prep

  1. Chop veggies into bite-size pieces and place in a large zip-top bag. It should be pretty full.
  2. Pour 1 tablespoon olive oil into the bag and add all the seasonings.
  3. Close bag and massage gently to distribute the oil and seasonings. If needed, add a little more oil and massage some more. You don’t want the oil to pool in the bag but you want it to coat all the veggies.
  4. Place sealed bag on a plate (optional, to contain any leaks) and refrigerate.

Meal time

  1. Preheat oven to 400F.
  2. Line large baking sheet with foil or parchment paper.
  3. Spread veggies out evenly across baking sheet.
  4. Slice sausages cross-wise (6-8 slices per sausage) and distribute around baking sheet.
  5. Bake at 400F for 15 minutes.
  6. Remove from oven, stir everything around, redistribute evenly, and return to oven for another 15 minutes.
  7. Top with Parmesan and/or red pepper flakes to serve (optional).

Nutrition info per serving

Nutrition will vary a bit depending on the veggies you use. Nutrition info does not include parmesan.

Calories 260
Fat 18 g
Saturated fat 4 g
Carbs 5 g
Fiber 1.5 g
Sugars 3.5 g
Protein 14 g
Sodium 580 mg

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