One Pan Sausage and Veggies

I came across this recipe online and thought it would be an easy meal prep. It turned out great. For the low carb alterations, I decide to switch out the potatoes for cubes of butternut squash. Instead of serving it with rice, I used Bird's Eye steamable bag of Herbed Cauliflower Rice. For ease, I used baby carrots cut in half instead of pealing & dicing carrots. I skipped the peppers, only because I didn't have them on hand. 

My version of the recipe made 4 servings. Macros per serving (not including the cauliflower rice) 341 calories, 23g fat, 20g carbs, 5g fiber, 15.6g protein


Original recipe I found online Chelsea's Messy Apron - Sausage and Veggies

Ingredients

• 2 large carrots ~2 cups (I used a bag of baby carrots, cutting each in half)

• 2 red potatoes ~2 cups (I substituted diced butternut squash)

• 1 small-medium zucchini ~2 and 1/3 cups

• 2 red peppers ~2 cups

• 1 head broccoli ~1 and 1/2 cups (I used a bag of fresh broccoli florets and didn't need to cut up anything)

• 16 ounces Smoked Italian Turkey or Chicken Sausage Seasonings (I used Johnsville Apple Chicken Sausage links)

• 1/2 tablespoon EACH: dried basil, dried oregano, dried parsley, garlic powder

• 1/2 teaspoon EACH: onion powder, dried thyme

• 1/8 teaspoon red pepper flakes optional

• 1/3 cup Parmesan cheese freshly grated, optional

• 4 and 1/2 tablespoons olive oil

• Optional: fresh parsley, salt and pepper

Instructions

1. Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper or foil (easy clean-up) and set aside. I used a sprayed glass 9x13 casserole dish.
2. Prep the veggies: *It is important to prep the veggies according to directions to ensure they all cook at the same time*
3. Peel and very thinly slice the carrots.  Wash and (if desired peel, we love the peel on) chop the red potatoes. You want the pieces quite small here. (I halve the potatoes and then cut each half into 10-12 pieces)
4. Halve the zucchini and then cut thick coins of zucchini. Coarsely chop the broccoli. Remove the stems and seeds from the peppers and chop into medium-sized pieces. Chop the sausage into thick coins.
5. Pour all the veggies and sausage* on the sheet pan. (My sausage was fully cooked so did not require as much cooking time. I started with just the veggies in the pan, no sausage)
6. In a small bowl combine all of the seasonings and salt and pepper if desired (I use about 1/8 teaspoon pepper and 1/2 teaspoon salt) with the olive oil. Stir to combine.
7. Pour the seasoning & oil mixture on top of the veggies and thoroughly toss to coat.
8. Place in the heated oven for 15 minutes. Remove and toss around the veggies. At this point I added the sausage to the pan and return to the oven for another 10-20 minutes or until veggies are crisp tender.
9. Remove and top, if desired, with freshly grated Parmesan cheese and fresh parsley.
10. Serve on top of rice, quinoa, or riced cauliflower if desired. (Also great plain!)

Veggies chopped and ready for the seasoning

Veggies after being tossed with seasoning

My meal prep container with riced cauliflower