sheet pan roasted veggies and sausage
I'm trying to cut down on carbs and fat. I would have switched to a zucchini or summer squash for one of the potatoes but this was what I had! (I realize potatoes are high carb!) And many other veggies could be used: broccoli florets, cauliflower, mushrooms, winter squash... Sausages can be whatever you have on hand - I like using chicken sausage.
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prep time
10 Min
cook time
35 Min
method
Bake
yield
2 serving(s)
Ingredients
- 1 teaspoon olive oil, or a few sprays of olive oil
- 3 medium potatoes, peeled and diced (waxy potatoes work well)
- 1/2 cup diced red pepper (1/2 large pepper)
- 1/2 cup diced onion
- 1 carrot, julienned (or about 6 baby carrots)
- 1/4 cup frozen corn
- 2 - sausage links (chicken, pork, beef, brats...)
- 1/4 - 1/2 teaspoon garlic powder
- 1/4 teaspoon Cajun seasoning
- 1/4 teaspoon salt (any variety - Maldon flakes, Hawaiian pink salt...)
- hot sauce, optional garnish
How To Make sheet pan roasted veggies and sausage
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Step 1Using a 9x13 pan, either spray it or line it with parchment paper. Preheat oven to 400 degrees F.
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Step 2Make sure the veggies are cut into similar size, then scatter them in your pan. Drizzle the olive oil or give a couple of spritzes with olive oil. Sprinkle with garlic salt and Cajun seasoning. Stir together. Roast for 15 minutes.
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Step 3Slice sausages and add them to the veggies. Roast for another 10 - 15 minutes. Add hot sauce and/or fancy salt to serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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