Sheet Pan Sausage and Veggie Bake
Enjoy a healthy dinner in less than 40 minutes filled with colorful vegetables and lean chicken sausage.
contains meat
Ingredients
US
Metric
- 16 ounces bell pepper and onion mix (diced, frozen or 3-4 cups sliced or diced fresh vegetables)
- 6 ounces sausage (pre-cooked chicken links, ~2 links)
- 10 ounces butternut squash (diced, frozen or ~2 cups fresh diced butternut squash or sweet potato)
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Steps
- Pre-heat the oven to 425°F. Prepare a baking sheet with parchment paper or coat with nonstick cooking spray.Spread the bell peppers and onions , or fresh vegetables, in a single layer on the prepared baking sheet.Add the slices of chicken sausage over the vegetables.Add the diced butternut squash or sweet potato over the chicken sausage and vegetables.Coat vegetables and chicken with nonstick cooking spray.Sprinkle the pepper, garlic powder and Italian seasoning over top.Bake until the vegetables are cooked through and slightly crisped along the edges, about 35 minutes. Serve warm.
Nutrition (estimated, per serving)
| Calories | 1850 |
|---|---|
| Protein | 35.0 g |
| Fat | 146.4 g |
| Carbs | 146.3 g |
| Fiber | 57.5 g |
| Sodium | 764 mg |
Source
Nutrition.gov (USDA) — Public domain (U.S. government work)