One Pan Italian Sausage And Veggies
Feeling short on veggies? Seriously, in all the running around, trying to pull off dinner between all the kids activities and all of the things we adults need to get done, vegetables are like the last thing that makes it to our dinner plate. The thing I love about this recipe is that it is DOMINATED by vegetables with just enough meat to round it out.
The real reason that I think we are low on vegetables in our meals is the basic prep. I hate slicing and dicing. If you want to skip that hassle, there are two things I've found to be amazing:
- Go ahead and buy the pre-cut stuff from the store. Our local grocery store has so many options of vegetables that are chopped up and ready to go.
- Have a prep day! Once a week, or after I go shopping, if I'm on the my A game, I'll sit down and cut all of the veggies at once. I'll separate them out into gallon sized ziplock bags or containers and I know I'm set for the week. Veggies are available for snacking, and even better, so easy to season and toss in the oven in a heart beat.
The Secret's In The Sauce
The thing that really makes this meal is the seasoning. It's quick and easy, and you've probably got everything you need in your cupboards.
Tasty One Pan Italian Sausage And Veggies
Preheat your oven to 400 degrees
Prep sausage and veggies. We've included a zoomed in photo of our chopped veggies above so you can see how we cut our veggies to ensure even cooking.
- 16 ounces Italian Turkey or Chicken Sausage (We like Aidell's Chicken & Apple Sausage which by the way is also Whole30 approved)
- 1 head of Broccoli
- 2 Carrots (about 2 cups)
- 2 Red Potatoes (about 2 cups)
- 1 Zucchini (about 2 1/2 cups)
Spread sausage and vegetables across baking sheet lined with aluminum foil or wax paper for easy clean up.
In a small bowl combine:
- 1/2 tablespoon EACH: dried basil, dried oregano, dried parsley, garlic powder
- 1/2 teaspoon EACH: onion powder, dried thyme
- 1/8 teaspoon EACH: red pepper flaxes
- Optional: 1/3 cup Parmesan cheese
- 4 1/2 tablespoons olive oil (you can also use grape seed oil)
- Salt and pepper (desired amount)
Drizzle mixture across sausage and vegetables and toss to coat evenly.
Bake for 30-40 minutes, removing pan every 10-15 minutes to toss veggies for even cookies. Veggies should be crisp but still tender. We like just a little bit of black on the edges of our vegetables!
Serve alone or with quinoa or rice!
Huge thanks to our photographers at Sugar Rush Photography for this recipe inspiration!
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