Healthy Sheet Pan Sausage and Veggies

Method5 steps · about 40 min

1. 1

   Step 1: Heat the oven to 375°F / 190°C.

2. 2

   Step 2: In a large bowl toss all the prepared Brussels sprouts (12 ounces), squash, peppers and onion (1) with the 4 tablespoons olive oil, dried sage (1 teaspoon), garlic powder (½ teaspoon), dried thyme (½ teaspoon), dried rosemary (½ teaspoon), chili powder (½ teaspoon), salt (½ teaspoon) and black pepper (1 pinch) until evenly coated. Keep optional cooked rice or quinoa aside for serving. Spread all the coated vegetables on a large baking sheet and lay all 5 fresh raw sausage links on top. Lightly brush the tops of the links with a little extra olive oil.

   Uses 12 ounces Brussels sprouts (about 24), ends removed and halved · 1 pound butternut squash, chopped · 2 large bell peppers, chopped · 1 large onion, cut into chunks · 4 tablespoons olive oil for the vegetables · 1 teaspoon dried sage · ½ teaspoon garlic powder · ½ teaspoon dried thyme

3. 3

   Step 3: Bake on the middle rack at 375°F / 190°C for 15 minutes. Turn all the sausage links over, lightly coat the newly exposed side with a little extra olive oil, and bake another 15 minutes. Restart the 15-minute timer after turning; the two oven intervals total 30 minutes.

   Bake sausage and vegetables: restart after turning · 15 minUses Prepared tray of seasoned vegetables and fresh sausage links · A light extra olive-oil coating for the second exposed side of the links

4. 4

   Step 4: Switch the oven broiler to low and cook the same tray for about 5 more minutes, checking every minute so nothing burns. Stop when the vegetables are tender and browned and the sausage is fully cooked; continue the gentler oven cooking if the sausage still needs time.

   Uses Tray of sausage and vegetables after both 15-minute bakes

5. 5

   Step 5: Remove the finished tray and divide all the sausage and vegetables into 4 dinner portions. Serve with the optional already-cooked rice or quinoa if desired.

   Uses Fully cooked sausage links and tender browned vegetables · Already-cooked rice, optional to serve (or already-cooked quinoa)