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).
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