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Sheet Pan Sausage and Veggie Bake

Enjoy a healthy dinner in less than 40 minutes filled with colorful vegetables and lean chicken sausage. 

Yield

2 servings

Prep time

5 minutes

Cook time

35 minutes

Total time

40 minutes

Ingredients

Nonstick cooking spray

16 ounces bell pepper and onion mix (diced, frozen or 3-4 cups sliced or diced fresh vegetables)

6 ounces sausage (pre-cooked chicken links, ~2 links)

10 ounces butternut squash (diced, frozen or ~2 cups fresh diced butternut squash or sweet potato)

¹/₄ teaspoon black pepper

¹/₂ teaspoon garlic powder

1 teaspoon Italian seasoning

Steps

1. Pre-heat the oven to 425°F.
2.  Prepare a baking sheet with parchment paper or coat with nonstick cooking spray.
3. Spread the bell peppers and onions , or fresh vegetables, in a single layer on the prepared baking sheet.
4. Add the slices of chicken sausage over the vegetables.
5. Add the diced butternut squash or sweet potato over the chicken sausage and vegetables.
6. Coat vegetables and chicken with nonstick cooking spray.
7. Sprinkle the pepper, garlic powder and Italian seasoning over top.
8. Bake until the vegetables are cooked through and slightly crisped along the edges, about 35 minutes. Serve warm.

Notes

• Change the flavor of this dish by swapping out a different salt-free seasoning and chicken sausage. Consider paring Cajun seasoning with andouille chicken sausage or taco seasoning with jalapeno chicken sausage.
• Sodium content of sausage will vary so choose lower sodium options whenever possible.
• You can use frozen vegetables, fresh vegetables, or a combination of both for this recipe.

Meal Type: Dinner

Category: Kid-Friendly

Food group: Vegetables, Protein

Season: Winter, Summer, Fall

Source

U.S. Department of Veterans Affairs