Sausage and Veggies Sheet Pan

Sausage and Veggies Sheet Pan
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Sausage, bell peppers, summer squash and broccoli on a sheet pan
Photo by Marusa Jonas
Yield: 6 servings
Ingredients:
  • 2 links Southwest sausage (½ pound), cut into 1/4-inch slices*
  • 2 cups summer squash, scrubbed with clean vegetable brush under running water, cut into 1/2-inch chunks
  • 2 cups broccoli florets, gently rubbed under cold running water, chopped
  • 2 bell peppers, scrubbed with clean vegetable brush under running water, sliced into chunks
  • 1 onion, scrubbed with clean vegetable brush under running water, chopped
  • 1 Tablespoons vegetable oil
  • 1 Tablespoon seasoning blend of choice (Italian, taco, etc.)

Directions:

  1. Wash hands with soap and water.
  2. Preheat oven to 400 °F.
  3. Spread the sausage, veggies, and onion on a large baking sheet. Drizzle with oil and sprinkle with your favorite spice blend. Toss with your hands until everything is fully combined and coated with oil and spices.
  4. Roast for 20 minutes, stirring halfway through to ensure even cooking.
  5. Enjoy with rice, quinoa, or sandwiches.
  6. Store leftovers in a sealed container in the refrigerator for up to four days.
Notes: 

*Other types of Smoked Sausage can be used, such as chicken, beef, turkey or polish sausage. 

Nutrition Information:

  • Serving Size (1/6 of recipe):
  • Calories 150
  • Total Fat 10g
  • Saturated Fat 3g
  • Cholesterol 20mg
  • Sodium 510mg
  • Total Carbohydrates 10g
  • Fiber 2g
  • Total Sugars 5g, includes 0g Added Sugars
  • Protein 7g
  • Vitamin D 0%
  • Calcium 4%
  • Iron 6%
  • Potassium 6%
Nutrition Software Used: 
ESHA Food Processor

Tags:

bell pepper broccoli onions pork protein foods spices summer squash