Name: Sheet Pan Sausage and Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 15 oz (1 ½ packages) cooked Polish sausage (I use Teton’s); 300g zucchini (~4 small zucchini, ends removed); 100g broccoli florets; 80g sweet mini peppers (~3-4 peppers); 2 tbsp (30mL) avocado oil; ¾ tsp smoked paprika; ½ tsp garlic powder; ¼ tsp ground thyme; ¼ tsp onion powder; ¼ tsp pepper; ¼ tsp salt; ⅛ tsp ground ginger

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This low-carb sheet pan dinner is flavorful and so easy to make. In just 30 minutes, you can prepare and serve this delicious dish! If you’re looking for a simple dairy-free and keto meal prep recipe, you’ll love this one!

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Sheet Pan Sausage and Vegetables

Author: Sara Nelson
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Bake
Cuisine: American
Diet: Gluten Free

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Description

Ingredients

15 oz (1 ½ packages) cooked Polish sausage (I use Teton’s)
300g zucchini (~4 small zucchini, ends removed)
100g broccoli florets
80g sweet mini peppers (~3–4 peppers)
2 tbsp (30mL) avocado oil
¾ tsp smoked paprika
½ tsp garlic powder
¼ tsp ground thyme
¼ tsp onion powder
¼ tsp pepper
¼ tsp salt
⅛ tsp ground ginger

Instructions

Preheat oven to 450 degrees and line large baking sheet with parchment paper.
While oven preheats, cut sausage and vegetables into equal-sized pieces, about 1-inch each. Transfer to a bowl, add avocado oil and seasonings and mix together until well-combined. Transfer to prepared baking sheet and spread into even layer. If you cannot fit everything in even layer, I would suggest splitting everything between two baking sheets.
Transfer baking sheet to oven and bake for 15 minutes, stirring ingredients halfway through. If you’d like everything to be a little crispier, raise oven rack up to highest level, turn on oven broiler, and broil for 1-2 minutes, watching carefully to ensure ingredients don’t burn.

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