Description
A quick, budget-friendly, and kid-approved one-pan dinner featuring roasted sausage and vegetables. This Whole30-compliant meal is perfect for busy weeknights, requiring minimal active time and cleanup.
Ingredients
- 1.5 pounds chicken or turkey sausage links (no added sugar or soy)
- 3 cups root vegetables (carrots, sweet potatoes, parsnips), cut into 1-inch chunks
- 2 cups hardy greens (broccoli florets or halved Brussels sprouts)
- 1 large yellow onion, chopped into large chunks
- 3 tablespoons olive oil or avocado oil
- 4 cloves garlic, minced
- 2 teaspoons dried Italian seasoning or thyme and rosemary mix
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 0.5 teaspoon salt (adjust to taste based on sausage sodium)
- Optional: Bell peppers, dried cranberries, fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a large 18×13 inch sheet pan with parchment paper or aluminum foil.
- Wash and chop root vegetables into uniform 1-inch chunks. Halve Brussels sprouts or chop broccoli into bite-sized florets. Chop onion into large chunks.
- Slice sausage links into thick coins (about half an inch thick). Toss sausage slices in a bowl with a little oil and dried herbs.
- In a large bowl, toss chopped vegetables with olive oil, minced garlic, smoked paprika, black pepper, and salt until evenly coated.
- Spread vegetables in a single layer on the prepared sheet pan, ensuring they are not crowded to allow for roasting rather than steaming.
- Roast vegetables in the preheated oven for 20 minutes.
- Remove pan from oven. Push vegetables to the sides to create space in the center. Arrange sausage slices in the center.
- Return pan to oven and roast for another 15 minutes, or until sausage is browned and crispy, and vegetables are tender and caramelized.
- Optional: Broil for the last 2 minutes for extra crispiness, watching closely to prevent burning.
- Serve immediately, optionally garnished with fresh parsley.
Notes
[‘Do not crowd the pan; use two pans if necessary to ensure vegetables roast instead of steam.’, ‘Check sausage labels for added sugar or fillers if adhering to strict Whole30 guidelines.’, ‘Frozen vegetables can be used for budget savings; pat them dry before tossing with oil to prevent sogginess.’, ‘Let sausage come to room temperature for 10 minutes before cooking to help it brown evenly.’, ‘Leftovers store well in the fridge for up to 4 days and taste even better the next day.’, ‘Reheat in a skillet to maintain crispiness; microwaving may make sausage chewy.’]
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approximately 1/4 of
- Calories: 450
- Fat: 28
- Carbohydrates: 25
- Fiber: 5
- Protein: 25
Keywords: Whole30, sheet pan dinner, sausage and veggies, easy family dinner, gluten-free, budget-friendly, meal prep, one pan meal