This easy sausage and veggies sheet pan (Whole 30 and Gluten-Free) is an easy, simple, and quick dinner the whole family will love.
This is honestly one of the easiset meals I make. I like that it can be adapted and I am able to use a variety of vegetables. I have made it with cauliflower and halved brussel sprouts and it has turned out great. The kids enjoy it because they get to pick which of the vegtables they want on their plates an I love the leftovers for lunch. This easy and delicious Sausage and Veggies Sheet Pan (Whole 30, Gluten-Free) makes a great dinner or weekly meal prep. I hope you love it as much as we do.
Simple ingredients I use to make the Sausage and Veggies Sheet Pan (Whole 30, Gluten-Free)
- chicken sausage
- yukon gold potatoes
- broccoli
- red bell pepper
- onion
- avocado oil
- coconut aminos
- onion powder
- garlic powder
- salt
- pepper
- Italian seasoning
Sausage and Veggies Sheet Pan (Whole 30, Gluten-Free)
Ingredients
- 12 oz cooked chicken sausage cut into 1/2 inch chunks
- 6 yukon gold potatoes, cut into 1 inch pieces
- 12 oz bag broccoli florets or 1 head of broccoli cut into florets
- 1 red bell pepper, cut into chunks
- 1 medium yellow onion, diced in large chunks
- 1/2 cup avocado oil
- 3 tbsp coconut aminos
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp Italian seasoning
Instructions
- Preheat oven to 400 degrees. Add the potatoes to one medium sized bowl and the sausage and vegetables to another bowl.
- In a measuring cup or small bowl mix oil, coconut aminos, onion pwder, garlic owder, salt, pepper , and Italian seasoning. Pour half of the mixture over potatoes and half over the sausage and vegetables.
- Place ONLY potatoes FIRST on a parchment rimmed large sheet pan and bake for 15 minutes. Add vegtables and sausage to sheet pan, and bake for an additional 10 minutes or until vegetables are done to your liking (my family likes the vegetables less done).
Tried this recipe?Let us know how it was!
