Sausage with Veggies (Print Version)
# Ingredients:
→ Vegetables
01 -
1 large head of broccoli (about 2 cups of florets)
02 -
3 cups of green beans, cut in half and trimmed
03 -
1 1/2 cups of bell peppers (either 2 big ones or 6-7 little ones), diced up
04 -
2 cups of baby red potatoes, chopped into small bits
→ Protein & Oil
05 -
6 tablespoons of olive oil
06 -
13 ounces of smoked sausage, cut into thick slices
→ Seasonings
07 -
1/4 teaspoon of red pepper flakes (if you like spicy, add this)
08 -
1 tablespoon each of dried oregano and dried parsley
09 -
1 teaspoon of paprika
10 -
Salt and black pepper as you like
11 -
1/2 teaspoon of garlic powder
→ For Serving (Optional)
12 -
Fresh parsley, finely chopped
13 -
Grated Parmesan cheese (works best when fresh)
14 -
Steamed rice or cooked quinoa
# Instructions:
01 -
Preheat your oven to 400°F. Use parchment paper to cover a large baking sheet (15x21 inches is ideal) or two smaller ones.
02 -
Dice the potatoes into little chunks (aim for 10-12 pieces per potato). Cut the peppers into big squares, about 1 inch wide. Slice the sausage into thick rounds. Break the broccoli into florets and split the green beans in half.
03 -
Spread it all out across your baking pan(s). Pour the olive oil over everything, add all your seasonings, and use your hands to mix until everything's coated nicely. Keep the pieces spaced so they roast instead of steaming.
04 -
Pop it in the oven for 15 minutes, then take it out and stir everything up. Put it back in for another 10-15 minutes until the veggies are tender but a little crispy.
05 -
While it's still hot, sprinkle Parmesan if you'd like. Top it with fresh parsley, and serve it over quinoa or rice for a hearty meal.
# Notes:
01 -
Store leftovers in a sealed container in the fridge for 3-4 days.
02 -
Use whatever type of smoked sausage you like—turkey, beef, or chicken all work.
03 -
Not freezer-friendly since the veggies go mushy after defrosting.