Baked Sausage with Veggies (Print Version)
# Ingredients:
→ Vegetables
01 -
2 cups tiny red potatoes, cut into small chunks
02 -
3 cups green beans, snipped and cut in half
03 -
1 big broccoli head (roughly 2 cups of florets)
04 -
1 1/2 cups bell peppers (2 big or 6-7 small ones), diced
→ Protein & Oil
05 -
13 ounces smoked sausage, cut into 1/2-inch thick rounds
06 -
6 tablespoons olive oil
→ Seasonings
07 -
1 teaspoon paprika
08 -
1/2 teaspoon garlic powder
09 -
1 tablespoon dried oregano
10 -
1 tablespoon dried parsley
11 -
1/4 teaspoon red pepper flakes (skip if you don't like heat)
12 -
Salt and pepper as needed
→ For Serving (Optional)
13 -
Freshly shredded Parmesan cheese
14 -
Fresh parsley
15 -
Cooked rice or quinoa
# Instructions:
01 -
Get your oven going at 400°F. Cover a big sheet pan (15x21 inch) or two smaller ones with parchment paper.
02 -
Chop potatoes into tiny even bits (about 10-12 pieces per potato). Cut green beans in half, break broccoli into small florets, dice peppers into 1-inch chunks, and cut sausage into 1/2-inch thick coins.
03 -
Put everything on your pan(s). Pour olive oil over top and add all your seasonings. Toss with your hands until everything's coated. Make sure to spread things out so they brown instead of steam.
04 -
Pop in the oven for 15 minutes, then give everything a good stir. Put back in for another 10-15 minutes until the veggies are tender but still crisp.
05 -
If you want, throw some fresh Parmesan on top while it's hot. Scatter chopped parsley and serve with rice or quinoa if that's your thing.
# Notes:
01 -
Stays good in sealed containers for 3-4 days when refrigerated
02 -
Works with any kind of smoked sausage - turkey, chicken, or beef options all taste great
03 -
Don't freeze this dish as the veggies turn mushy after thawing