Sheet Pan Sausage + Veggies

Lunch time is one of those meals that you either skip entirely or quickly scarf something down while getting work done. It’s not exciting. And from what I see, it’s often not balanced. When I think about the clients I work with on a weekly basis, lunch is the meal that they struggle with the most. On weeks when I know I would struggle, I whip up this recipe. It’s one of my go to recipes when I need a break from thinking, “what’s for lunch today?” I prefer sheet pan meals because they are quick, yield a few meals, and are easy to clean up after. It’s what works for me when I’m short on time. Find a method or system that works for you so that lunch doesn’t become one more chore.

Sheet Pan Sausage + Veggies

Serves: 4, more if served with brown rice or cauliflower rice

Ingredients:

• 1 small sweet potato, peeled and cut into ½ inch thick cubes

• 1 large head of broccoli, chopped into chunks

• 3 bell peppers (2 different colors preferably), chopped

• Half a pound (~9 oz) of chicken sausage, sliced into coin sized pieces

• Olive oil

• 1 tsp paprika

• ½ tsp garlic powder

• 1 tbsp oregano

• 1 tbsp dried parsley

• Salt and pepper to taste

• Parmesan cheese, to taste

• Optional: red pepper flakes, but feel free to have fun with the seasonings.

Directions:

1.      Preheat oven to 400 degrees F.

2.     Line a large sheet pan with foil or parchment paper.

3.     Prep the veggies and sausage.

4.     Place all the veggies and sausage on a sheet pan.  Drizzle olive oil and toss with spices. 

5.     Bake for 15 minutes, remove from oven and flip/stir everything.  Return to oven and bake for another 15 minutes until vegetables are tender and sausage is browned.

6.     If desired, sprinkle Parmesan cheese over the veggies and sausage while it’s hot.

7.     Enjoy solo or over cauliflower rice or brown rice.