Description
This delicious and healthy sheet pan sausage and veggies is the perfect weeknight dinner or meal prep lunch. Everything cooks on one pan!
Ingredients
Scale
- 1 head cauliflower (about 24 oz.)
- 1 large sweet potato (about 24 oz.)
- 12 oz. sausage (look for pre-cooked sausage links)
- 3 Tbsp. olive oil
- 1 tsp. sea salt
- freshly cracked black pepper
Instructions
- Preheat oven to 400 degrees F.
- Prep ingredients. Cut cauliflower into small florets (no bigger than 1 1/2 inch or so). Peel sweet potato and dice in about 1/2 inch squares. Slice chicken sausage.
- Place cauliflower and sweet potato on an extra-large rimmed sheet pan (or divide between two sheet pans so you don’t have to crowd the pan). Drizzle with oil, season with salt and pepper, and toss together so everything is coated evenly. Spread chicken sausage into veggies and aim to get everything in a single layer.
- Bake for 20-30 minutes, until golden brown and cooked through.
Notes
- Storage: Store sheet pan sausage and vegetables in an airtight container in the refrigerator for 2-3 days. Reheat in a 350-degree F oven for best results. You can microwave if you need to, but baking or air frying is preferred!
- Ingredient notes: You’ll want to look for sausage that is cooked. A lot of times this is chicken sausage (found in the deli area or near the meat counter), but recently, I’ve been loving a local beef sausage from the Co-op. Mix it up and choose a flavor that will pair well with the cauliflower and sweet potato.
- Prep ahead: If you’re making this for dinner and want to have things ready to bake, simply cut and prep the cauliflower, sweet potatoes, and sausage. Then you can drizzle with oil and bake when you’re ready.
- Special tools: You’ll need a large sheet pan or two.
- Serve with: Garlic bread, simple green salad, fresh fruit.
- Nutrition: Nutrition facts are an estimate and will vary depending on the ingredients used. You may want to use two packages of sausage if you’re looking for more protein.