Roasted Vegetables and Sausage
Roasted Vegetables and Sausage an easy sheet pan meal that is so simple to make and delicious. This easy meal is a family favorite.
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Servings: 6 Servings
Calories: 475kcal
Ingredients
- 12 ounces smoked sausage cut into 1/2 inch slices
- 2 cups broccoli
- 1 pound baby Yukon potatoes
- 1/2 large red pepper
- 1 large green pepper
- 1/2 medium onion
- 2 tablespoon olive oil
- 1 1/2 teaspoons celery salt
- 1/4 teaspoon garlic powder
- non-stick cooking spray
Instructions
- Preheat the oven to 400 degrees F. Line a 15 x 10-inch rimmed baking sheet and spray with a non-stick cooking spray.
- Prepare the vegetables and cut the sausage into 1/2-inch slices
- Place the vegetables in a large bowl and drizzle with olive oil. Toss until the vegetables are coated. Sprinkle the seasoning over top of the vegetables and toss until well blended. Toss in the sausage.
- Arrange on the prepared baking sheet.
- Place in the preheated oven and roast for 35 to 45 minutes or until vegetables are tender. Flip/stir halfway through the roasting time.
Notes
- Cut vegetables all about the same time to help them bake evenly.
- Change out vegetables to your liking.
- Line the baking sheet with aluminum foil for easy cleanup.
- Flip/stir the ingredients halfway through the roasting time.
- Roasting time can vary depending on the size of the vegetables and the type of vegetables that are added.
- Store leftovers in an airtight container.
- To reheat leftovers heat in the oven at 350 degrees until the desired temperature.
Nutrition
Calories: 475kcal | Carbohydrates: 22.9g | Protein: 16.6g | Fat: 37g | Saturated Fat: 10.7g | Cholesterol: 70mg | Sodium: 1139mg | Potassium: 487mg | Fiber: 4.4g | Sugar: 5g | Calcium: 5mg | Iron: 2mg