Sheet Pan Sausage and Veggies
Our Sheet Pan Sausage and Veggies is an incredibly easy sheet pan dinner that your entire family will love any night of the week!
Ingredients
- 4-6 bell peppers remove seeds & cut into 1-inch chunks
- ½ red onion cut into chunks
- ½ yellow onion cut into chunks
- 1 pint cherry tomatoes
- 1-2 tablespoons avocado oil sub extra virgin olive oil
- 2 tablespoons garlic minced
- kosher salt and ground black pepper approx. 1 teaspoon of each
- 4-6 Italian sausages each cut into 3 pieces
Optional Additions:
- 2-3 cups fingerling potatoes halved
- 1 pint mushrooms sliced
Instructions
- Prep: Preheat oven to 425℉ and line a large baking sheet with parchment paper.
- Season: Place the bell peppers, sliced red and yellow onions, 1 pint cherry tomatoes, and potatoes (if using) on the sheet pan. Drizzle with 1-2 tablespoons avocado oil and massage to fully coat. Sprinkle with 2 tablespoons garlic, kosher salt and ground black pepper. Give it all a toss. Add chunks of 4-6 Italian sausages.
- Bake: Place in the preheated oven for 20 minutes. After 20 minutes, remove from oven and add 1 pint mushrooms (if using). Return to oven and bake for 10 additional minutes (of course if you aren't adding mushrooms, simply leave in the oven for a continuous 30 minutes).
- Serve: Remove from the oven and allow to cool slightly. Serve immediately!
Notes
- Bell Peppers: Feel free to use a combo of red, yellow and orange bell peppers. If you are a big fan of green bell peppers, those would work too!
- Sausage: if Whole30/Paleo, double-check the ingredients on your sausages.
- Fingerling Potatoes: these are optional, but they are a nice way to round out the meal with some carbs!
Nutrition
Calories: 381kcal | Carbohydrates: 22g | Protein: 16g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 57mg | Sodium: 566mg | Potassium: 1027mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2871IU | Vitamin C: 135mg | Calcium: 45mg | Iron: 3mg
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