Sheet Pan Dinner with Sausage and Roasted Vegetables

  5.0 – 1 reviews  

A modern twist on the traditional bulgur salad of the Middle East. dairy-free, vegan, paleo-friendly, and keto-friendly.

Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 6
Yield: 6 servings

Ingredients

  1. 1 head cauliflower, broken into florets
  2. 1 head broccoli, broken into florets
  3. 2 medium potatoes, peeled and cubed
  4. 2 large bell peppers (any color), chopped
  5. ½ cup baby carrots, or to taste
  6. ½ large onion, chopped
  7. 1 teaspoon garlic powder, or to taste
  8. 1 teaspoon dried parsley, or to taste
  9. 1 teaspoon dried cilantro, or to taste
  10. 1 teaspoon dried Italian seasoning to taste
  11. salt and freshly ground black pepper to taste
  12. 2 tablespoons olive oil, or as needed
  13. 1 (12 ounce) package apple chicken sausage (such as Aidells®), thinly sliced and quartered
  14. 1 (12 ounce) package Italian sausage (such as Aidells(R)), thinly sliced and quartered

Instructions

  1. Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
  2. Combine cauliflower, broccoli, potatoes, bell peppers, baby carrots, and onion in a large bowl. Season with garlic powder, parsley, cilantro, Italian seasoning, salt, and pepper. Add olive oil and both sausages; stir to combine. Spread out vegetables and sausage evenly on the prepared baking sheet. Season with more spices and olive oil if desired.
  3. Bake in the preheated oven until vegetables are soft, 30 to 45 minutes.

Nutrition Facts

Calories 363 kcal
Carbohydrate 28 g
Cholesterol 134 mg
Dietary Fiber 7 g
Protein 24 g
Saturated Fat 5 g
Sodium 676 mg
Sugars 7 g
Fat 19 g
Unsaturated Fat 0 g

Reviews

Paul Lee
This was so easy, and so good. I was able to fit it all on one large sheet pan using slightly smaller veggie portions. It was good to go in 30 minutes.

 

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