Simple Sausage and Veggies (Print Version)
# Ingredients:
→ Vegetables
01 -
1 1/2 cups of chopped bell peppers (about 2 large or 6-7 small ones)
02 -
3 cups of trimmed, halved green beans
03 -
2 cups of broccoli florets from one large head
04 -
2 cups of small diced baby red potatoes
→ Protein & Oil
05 -
6 tablespoons of olive oil
06 -
13 ounces of smoked sausage cut into 1/2-inch slices
→ Seasonings
07 -
1/4 teaspoon of red pepper flakes (optional, for a bit of heat)
08 -
A teaspoon of paprika
09 -
A half-teaspoon of garlic powder
10 -
Salt and pepper, as much as you like
11 -
A tablespoon of dried oregano
12 -
A tablespoon of dried parsley flakes
→ For Serving (Optional)
13 -
Grated Parmesan cheese for topping
14 -
Cooked quinoa or rice if you'd like a base
15 -
A handful of fresh parsley leaves for garnish
# Instructions:
01 -
Turn your oven on to 400°F. Cover a big pan around 15x21 inches, or two smaller pans, with parchment paper.
02 -
Chop the potatoes into small chunks, about 10-12 pieces per potato. Slice the green beans in half, cut broccoli into smaller florets, dice peppers into 1-inch pieces, and slice the sausage into 1/2-inch thick rounds.
03 -
Lay everything on your pan (or pans if needed). Pour olive oil all over and sprinkle with the seasonings. Give it a good mix with your hands so it's all evenly coated. Spread things out so they roast nicely instead of steaming.
04 -
Put it in the oven for 15 minutes. Then take it out, give everything a stir, and pop it back in for another 10-15 minutes until the veggies are tender and slightly crispy.
05 -
While hot, you can sprinkle it with Parmesan if you'd like. Garnish with freshly chopped parsley and serve it over rice or quinoa if you're into that.
# Notes:
01 -
Store in a sealed container in the fridge; good for 3-4 days.
02 -
You can use any kind of smoked sausage—turkey, beef, or chicken all work.
03 -
Not great for freezing since the veggies can get mushy.