Sheet Pan Sausage and Veggies
I have another sheet pan recipe to save dinner once again! This time we're making sheet pan sausage and veggies. It's colorful, easy to make, flavor-packed, and just what we all need for busy evenings. You can prep the whole dinner ahead of time, including the drizzle sauce, that way all you need to do is pop it in the oven for an easy weeknight dinner.
Ingredients
- 1 red bell pepper
- 1.5 cups baby carrots
- 4 mini potatoes
- 1 broccoli crown
- 1/2 red onion
- 1 package precooked chicken sausage
- 2 tbsp extra virgin olive oil
- 2 tbsp coconut aminos
- 1 tsp garlic granules
- 3/4 tsp sea salt
- 2 tbsp avocado oil mayonnaise
- 1 tbsp stone ground mustard
- 1 tbsp honey
- 2 tbsp lemon juice
Instructions
- Pre heat your oven to 425 degrees F. Line 2 baking sheets with parchment paper (optional).
- Dice the bell pepper, carrots, potatoes, broccoli, onion, and sausage into small uniform pieces and place them on baking sheets. In a small bowl mix the olive oil, coconut aminos, garlic granules, and sea salt together. Drizzle on the sausage and veggies and mix.
- Roast for 25-30 minutes, until the vegetables are cooked to your desired liking.
- To make the drizzle sauce, combine the mayo, mustard, honey, and lemon juice together and whisk until smooth.
- Serve the sheet pan sausage and veggies with a good drizzle of the lemon honey mustard sauce. Enjoy!
Video
Nutrition
Calories: 346kcal, Carbohydrates: 35g, Protein: 21g, Fat: 22g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 738mg, Potassium: 702mg, Fiber: 7g, Sugar: 11g, Vitamin A: 8501IU, Vitamin C: 179mg, Calcium: 96mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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