Sheet Pan Sausage & Veggies
2 c. diced baby red potato
3 c. trimmed and halved green beans
1 large head of broccoli (2 cups)
1 & 1/2 c. chopped bell peppers (2 large or 6-7 mini sweet bell peppers)
13 oz. smoked sausage (turkey, chicken or beef)
6 T. olive oil
1/4 t. red pepper flakes, optional
1 t. paprika
1/2 t. garlic powder
1 T. EACH: dried oregano & dried parsley
Salt & pepper
Serve with: fresh parsley, quinoa/rice, lots of freshly grated Parmesan cheese
1. Preheat the oven to 400 degrees F. Line a very large sheet pan (15”x21”) or two smaller pans with parchment paper.
2. Wash & chop the unpeeled baby red potatoes (halve & then dice each half; this yields a total of 10-12 pieces per potato). Trim the green beans and then cut in half, chop the broccoli into florets, chop the peppers into one-inch pieces, and coin the sausage in thick (1/2-inch) slices.
3. Place all veggies & sausage on sheet pan. Pour olive oil and all the seasonings on top. Season to taste with salt and pepper (1/2 t. salt & 1/4 t. pepper). Use your hands to toss and evenly coat all veggies & sausage with seasonings. Space everything out so it has plenty of space to cook. If veggies are overlapping they will take longer to cook.
4. Bake 15 minutes; remove from the oven & flip/stir all the veggies around. Return to oven & bake for another 10-15 minutes or until vegetables are crisp-tender.
Recipe by chelseasmessyapron.com