Sheet Pan Sausage and Veggies
2 Cups Baby Red Potatoes, diced
3 Cups Green Beans, trimmed and halved
1 Large Head of Broccoli, chopped
1 ½ Cups Bell Peppers, chopped
13 Ounces Smoked Turkey Sausage
6 Tablespoon Olive Oil
¼ Teaspoon Red Pepper Flakes
1 Teaspoon Paprika
½ Teaspoon Garlic Powder
1 Tablespoon Dried Oregano
1 Tablespoon Dried Parsley
Salt and Pepper, to taste
4 Martin's Long Potato Rolls, for serving
Preheat oven to 400° Fahrenheit. Line large sheet pan or two smaller sheet pans with parchment paper. Set aside.
Wash and chop unpeeled baby red potatoes into 10-12 small pieces per potato. Trim green beans and cut in half. Chop broccoli into florets. Chop peppers into 1-inch pieces. Cut turkey sausage into four bun-length pieces.
Place all veggies and sausage on prepared sheet pan. Pour olive oil and all seasonings on top. Season to taste with salt and pepper.
Use your hands to toss and evenly coat all the veggies and sausage with seasonings. Space everything out so there is plenty of space to cook. If veggies are crammed/overlapping, they’ll steam instead of roast.
Place sheet pan in oven and bake for 15 minutes.
Remove from oven, and flip all the veggies around. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp-tender.
If desired, sprinkle freshly grated Parmesan cheese over veggies and sausage as soon as they come out of the oven.
Place sausages on Martin’s Long Potato Rolls; top with roasted peppers and garnish with fresh herbs. Serve alongside remaining roasted veggies and prepared rice, if desired.
Recipe adapted from: https://www.chelseasmessyapron.com/one-pan-healthy-sausage-and-veggies.