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
- 1/2 red onion cut into chunks
- 1/2 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 or 1 pint of mushrooms
Instructions
- Prep: Preheat oven to 425 degrees F and line a large baking sheet with parchment paper.
- Season: Place the bell peppers, onions, tomatoes, and potatoes (if using) on the sheet pan. Drizzle with oil and massage to fully coat. Sprinkle with garlic, salt and pepper. Give it all a toss. Add chunks of sausage.
- Bake: Place in the preheated oven for 20 minutes. After 20 minutes, remove from oven and add 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!
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