Sheet pan sausage and vegetables

Sheet pan sausage and vegetables -a healthy recipe that is SO easy to make and is full of flavor.

This is a healthy recipe we love to make about once a month. Whenever I do a whole 30 (which has only been 3 times) I make smoked sausage and roasted vegetables weekly. Then I eat it every day for lunch, because it is just that good! It keeps me full and satisfied.

Ever since my first whole 30, there are several meals and snacks I’ve adapted into our regular routine and this meal is one of them. It may seem a little different, but it really is so yummy! If you want to take it a little further you can top it over rice and drizzle over a little soy sauce or teriyaki sauce.

I love enjoying it as is. Sometimes I’ll even sprinkle a little parmesan cheese on top.

How to make sheet pan sausage and vegetables

To start all you need to do is line you vegetables onto your baking sheet. My favorites are red potatoes, broccoli, peppers and carrots… but feel free to use any vegetable. 

Then you’ll top the veggies with the sliced sausage. Then drizzle the olive oil over top and sprinkle on the seasonings. Then stir it all together and bake at 400 for about 25 minutes. SO easy! If I don’t feel like doing dishes that night, I’ll line the pan with foil to make an easy clean up. 

Sheet Pan Sausage and Vegetables

Course: Main Course

Cuisine: American

Keyword: sheet pan recipe, sheet pan sausage

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Calories: 391

Author: Jamielyn Nye

Sheet pan sausage and vegetables -a healthy recipe that is SO easy to make and is full of flavor.

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Ingredients

• 4 small red potatoes washed and sliced
• 1 head of broccoli washed and chopped
• 1-2 bell peppers washed and sliced
• 4 sausage links sliced (I prefer Aidell chicken sausage or roasted turkey sausage)
• 1/4 cup olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon lemon pepper
• Fresh parsley if desired

Instructions

• Preheat the oven to 415°F. Line a pan with foil. 
• Place the potatoes, broccoli and peppers. Top with the sausage links. Drizzle olive oil over the top and then sprinkle the salt, garlic powder and lemon pepper on top. Toss, until evenly coated. 
• Bake for 22-28 minutes, or until vegetables are fork tender. I like to toss the vegetables half way through. Top with chopped parsley if desired. Enjoy plain or on top of a bed of rice.

Nutrition

Calories: 391kcal | Carbohydrates: 46g | Protein: 11g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 653mg | Potassium: 1561mg | Fiber: 8g | Sugar: 6g | Vitamin A: 38.2% | Vitamin C: 232.6% | Calcium: 9.3% | Iron: 17.2%

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Enjoy!

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