I was telling my best friend recently that I prefer vegetables to most fruits, and she thought I was crazy.
That’s fine; I’ll take a little crazy.
It’s true, though. I do prefer vegetables to fruits (although I definitely eat fruit, too), and I love roasting veggies for an easy, one-pan, healthy meal.
You can add almost any kind of vegetables to this dish. I often use Brussels sprouts instead of peppers or throw in some cauliflower as well. Make sure to dice the sweet potatoes in small pieces, so they cook as quickly as the rest of the veggies. You could also steam them for a few minutes before you add them to the roasting pan. You could also toss in a few pieces of diced apple for some sweetness.
Chicken sausage doesn’t have much fat, so you do need the olive oil. Although, I don’t usually use all of the six tablespoons.
I love making this one night for dinner then enjoying the leftovers the next day for lunch.
One-Pan Roasted Sausage and Vegetables
2 sweet potatoes, peeled and diced
3/4 lb fresh green beans
1 large head broccoli, chopped
2 large green bell peppers, chopped
9 oz chicken sausage links
6 Tbs olive oil
1/4 tsp red pepper flakes
1 tsp paprika
1/2 tsp garlic salt
1 Tbs dried oregano
1 Tbs dried parsley
1/4 tsp salt
1/4 tsp black pepper
Preheat oven to 400° F. Line a large baking sheet with parchment paper or foil (if using foil, spray with nonstick cooking spray).
Chop all veggies, and add to a large bowl. Slice sausage into bite-sized pieces; add to bowl. Add in spices, and drizzle in olive oil. Toss to coat.
Spread mixture on prepared baking sheet. Roast for 15 minutes, and then stir before roasting for 15 more minutes.
Nutritional Information: Calories Per Serving: 686, Calories from Fat: 411, Fat: 46 g (7 g Saturated Fat), Cholesterol: 15 mg, Sodium: 453 mg, Carbohydrates: 67 g, Fiber: 17 g, Sugar: 8 g, Protein: 12 g.
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