Sheet Pan Sausage and Veggies
Ingredients
The main ingredients
-
1
medium-large
Delicata squash, sliced into ½” crescents
-
1
8 oz.
package whole baby Bella mushrooms, stems removed
-
1
pint
cherry tomatoes
-
2
cups
broccoli florets
-
1
12 oz.
package fully cooked chicken sausage
-
¼
cup
avocado oil
-
1
Tbsp
garlic powder
-
¾
tsp
salt
-
¾
tsp
ground black pepper
-
1½
cups
uncooked white rice
The glaze
-
1
Tbsp
balsamic vinaigrette
-
1
Tbsp
coconut aminos
-
2
Tbsp
maple syrup
Instructions
- Preheat the oven to 400°F.
- Place the pre-cooked sausages on a sheet pan and set aside.
- Cut the Delicata squash in half lengthwise, scrape out the seeds, and slice into ¼” crescents.
- Remove the stems from the mushrooms.
- In a large bowl, combine the sliced squash, mushrooms, cherry tomatoes, and broccoli florets.
- Add avocado oil, garlic powder, salt, and pepper to the veggies and toss to coat evenly.
- Spread the veggies out on the sheet pan alongside the sausages.
- In a small bowl, mix together the glaze ingredients and drizzle over the veggies and sausage.
- Bake in the oven for 20 minutes.
- While the sheet pan is baking, prepare the rice according to package instructions.
- Once done, remove the sheet pan from the oven and serve immediately over a bed of rice.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
15g
Total carbohydrates
45g
Total protein
20g
Sodium
600mg
Cholesterol
30mg
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