If you follow me on Instagram you may have seen the video’s of me prepping this dish last week. By popular demand, here is the recipe!
One of the best thing’s about this One Pan Roasted Veggies and Chicken Sausage recipe is that it is easy from start to finish! Everything is cooked on one pan, so after your chopping is done, it all gets tossed together onto one pan which makes cleanup a breeze!
If you like to do any kind of meal prepping, you can double the recipe and eat half for dinner and have the rest for lunches the rest of the week.
Prep Time: 15 minutes (plan on 25 if you are making two pans)
Cook Time: 30 minutes
- 1/2 of half head of Broccoli
- Handful of Green Beans
- 1/2 of a bag of small Red Potatoes
- 1 Sweet Potatoes
- Sweet or Bell Peppers
- Garlic Cloves
- Chicken and Apple Sausage
- 6 tbsp Olive Oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano
- Red pepper flakes to taste
- Grated Parmesan cheese
- Salt and pepper to taste
Serve over quinoa or brown rice.
Directions: Preheat oven to 400 degrees F.
Prep the veggies: chop the potatoes into small pieces so they will cook in time, trim the green beans and cut in half, chop the broccoli, de-seed and chop the peppers, peel the garlic cloves, and cut the sausage into thick coin like slices.
Place all the veggies and sausage on a sheet pan. Pour the olive oil and spices on top. Toss to coast evenly. If you have double the recipe, split into two trays.
Bake for about 15 minutes, stir, then cook for another 10-15 minutes. If you have two pans, rotate them and cook for a little longer. Once veggies are slightly browned and the sausage is tender, it is ready to eat!
Just serve over your cooked quinoa or rice and add grate your Parmesan cheese over top.
You must be logged in to post a comment.