This is yet another simple recipe that we have been eating and loving for years. I love that it is s adaptable to your family’s taste in vegetables (you can literally add any vegetable you like, just make sure to adjust cook time accordingly) and you can carry it through seasons.
In the summer it looks like fresh peppers, asparagus, and mushrooms. In the fall it looks like sweet potatoes, squash, and broccoli.
What makes it cleaner
The use of oils is important in cooking. Make sure if you’re putting something in the oven at a high temperature that you’re using avocado oil as opposed to olive oil. As a general rule of thumb I use avocado oil in the oven and olive oil in a low and slow saute pan and for dressings!
Also, make sure that the veggies you’re using are in season, organic when possible, and fresh! As always, swap traditional pork sausage with nitrates for a chicken sausage as well!
What makes it simple
Slice, dump, coat, cook. That’s IT. On a busy weeknight I’ve actually pre-chopped the vegetables and sausage and stored in the fridge, then came home from work, dumped on the pan, seasoned, and cooked! It comes together quickly with barely a thought.
So if you’re a mom you may be thinking how the heck am I going to get my kiddos to eat a sheet pan of veggies. The truth? We usually serve ours with a side of Annie’s Mac and Cheese. It’s a great opportunity to expose your kiddos to new vegetables and fun colors on their plate, but I encourage to (as with everything) be open and realistic about how this makes sense for your family.
Original inspiration from Chelsea’s Messy Apron.
One Pan Chicken Sausage with Veggies
- 2 cups 1 small red potato
- 3/4 lb asparagus or green beans
- 2 large bell peppers chopped
- 1 head of broccoli- can be subbed for 1 pack of tricolor carrots or any of your favorite veggies
- 2 packs about 9 ounces chicken sausage I use Aidelle’s chicken apple sausage, or garlic
- 6 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 lemon for topping
- Serve over quinoa/rice or fresh spinach
- Top with lemon and freshly grated Parmesan cheese
- Preheat the oven to 400 degrees F.
- If serving with rice or quinoa, prepare according to package instructions.
- Line a large sheet pan unbleached parchment paper.
- Chop the red potatoes in small, thin pieces, trim the green beans and halve or break asparagus and halve, chop the broccoli, chop the peppers into thick squares. You can slice the sausage here if you like. (Sometimes we slice, other times we leave them whole.)
- Place all the veggies and sausage on a sheet pan. Pour the olive oil and all the spices on top. Toss to evenly coat.
- Bake for 30 minutes, stirring halfway through. You want veggies to be crisp and sausage to be browned.
- Top dish with freshly squeezed lemon and freshly grated Parmesan cheese.
- Enjoy over rice, quinoa, or even fresh spinach/arugula.