Sheet Pan Sausage and Veggies
Sheet Pan Sausage and Veggies is a healthy one-pan dinner filled with veggies and flavor. You can change up the veggies to your preference.
Ingredients
- 1 (14 ounce) Andouille sausage, sliced into 1/4 inch slices, (smoked sausage or Kielbasa can be used as well)
- 2 cups broccoli florets
- 2 cups bell peppers, cut into 1-inch strips, (red, yellow, or orange peppers)
- 2 cups zucchini, sliced in half rounds
- 1 red onion, sliced into strips
- 1/4 cup olive oil
- 1 Tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- salt and pepper to taste , (I use 1 teaspoon kosher salt and 1/4 teaspoon pepper)
- (optional) freshly grated Parmesan cheese to top
- (optional) chopped parsley for garnish
Instructions
- Preheat oven to 400 degrees F. Line an extra large sheet pan (21X15x1) or two smaller sheet pans with parchment paper. Add the sausage, broccoli, bell peppers, zucchini, and red onion to the pan.
- In a small bowl, whisk together the olive oil and Dijon mustard. Pour over the sausage and veggies and sprinkle with all the spices and salt and pepper. Toss together well with tongs or your hands. Spread in an even layer on the pan. Veggies need room to roast. If they are crowded they will just steam.
- Bake for 15 minutes. Toss mixture and rotate the pan and bake for another 10-15 minutes or until sausage and veggies are done to your likeness.
- Remove from oven and sprinkle with parmesan if desired and garnish with parsley.
Serving: 1/6 of recipe, Calories: 116kcal, Carbohydrates: 7g, Protein: 2g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 0.1mg, Sodium: 45mg, Potassium: 330mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1993IU, Vitamin C: 98mg, Calcium: 29mg, Iron: 1mg