Roasted Sausage and Vegetables (Print Version)
# Ingredients:
→ Vegetables
01 -
2 cups baby red potatoes, diced small
02 -
3 cups green beans, trimmed and halved
03 -
1 large head broccoli (about 2 cups florets)
04 -
1 1/2 cups bell peppers (2 large or 6-7 mini), chopped
→ Protein & Oil
05 -
13 ounces smoked sausage, sliced 1/2-inch thick
06 -
6 tablespoons olive oil
→ Seasonings
07 -
1 teaspoon paprika
08 -
1/2 teaspoon garlic powder
09 -
1 tablespoon dried oregano
10 -
1 tablespoon dried parsley
11 -
1/4 teaspoon red pepper flakes (optional)
12 -
Salt and pepper to taste
→ For Serving (Optional)
13 -
Freshly grated Parmesan cheese
14 -
Fresh parsley
15 -
Cooked rice or quinoa
# Instructions:
01 -
Heat your oven to 400°F. Line a large sheet pan (15x21 inch) or two smaller ones with parchment paper.
02 -
Cut potatoes into small even pieces (about 10-12 per potato). Trim and halve green beans, cut broccoli into florets, chop peppers into 1-inch pieces, and slice sausage into 1/2-inch coins.
03 -
Spread everything on your pan(s). Drizzle with olive oil and sprinkle all seasonings over top. Use your hands to toss until evenly coated. Space items out so they roast rather than steam.
04 -
Roast for 15 minutes, then stir everything around. Return to oven for another 10-15 minutes until veggies are crisp-tender.
05 -
If desired, sprinkle with fresh Parmesan while hot. Add chopped parsley and serve over rice or quinoa if you like.
# Notes:
01 -
Keeps in airtight containers for 3-4 days in the fridge
02 -
Any smoked sausage works - turkey, chicken, or beef
03 -
Not recommended for freezing as vegetables become mushy when thawed