Sheet Pan Roasted Vegetables with Sausage
Delicious one pan vegetable and sausage meal that is oven roasted to perfection with killer spices.
Servings 4
Calories 485kcal
Ingredients
- 3 medium carrots sliced to 1/2" by 4" pieces and microwaved for 1 minute in a plate with a little water.
- 1/4 red onion, sliced thin and separated
- 1/2 lbs. Brussels sprouts, cleaned and halved or quartered
- 1/2 lbs. green beans, washed, stems removed
- 1 red bell pepper, cut into slices
- 1/2 lbs. sweet potato, diced to bite sized pieces
- 3/4 lbs sausage, cut into 1/2" coins Polish, Potato, Breakfast sausages of choice
- 1/4 cup extra virgin olive oil
Spice mixture
- 1 tsp sweet paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Penzey's air dried shallots
- 1 tsp dried parsley
- 1 tsp ground black pepper
- 1 tsp course sea salt
- 10 to 12 sprigs fresh thyme
Instructions
- Preheat oven to 400°.
- Wash and thoroughly dry the vegetables as needed then place in a large bowl, add the olive oil and spices and toss well to coat.
- Spray a large sheet pan with cooking spray and add the vegetables and sausage in a single layer with a few thyme sprigs.
- Place in oven for 25 to 35 minutes until the vegetables are browned, checking the vegetables at 20 minutes and turning if necessary for browning.
- Remove from the oven, add a few more thyme sprigs, and serve hot.
Notes
I microwaved the carrots on a plate with a little water for 1 minute to insure that the carrot is cooked well when roasted. Dry the carrots with paper towels before coating with olive oil.
Nutrition
Calories: 485kcal