Ingredients:
*Note: makes ~2-3 small dinner servings. We doubled the recipe and were able to go back for seconds and had plenty of leftovers (which we love)*
2 cups (~1 small) diced red potato
3/4 pound green beans
1 large head of broccoli (~ 1 and 1/2 cups)
2 large sweet bell peppers (1 and 1/2 cups chopped)
9 ounces turkey or chicken sausage links
6 tablespoons olive oil
1/4 teaspoon red pepper flakes (optional)
1 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon dried oregano
1 tablespoon dried parsley
1/4 teaspoon salt
1/4 teaspoon pepper
Serve with: quinoa/rice, lots of freshly grated Parmesan cheese
Instructions:
Preheat the oven to 400 degrees F. Line a large sheet pan with foil or parchment paper.Prep the veggies: chop the red potatoes (pretty small pieces here so they will be tender in time), trim the green beans and halve, chop the broccoli, chop the peppers into thick squares, and coin the sausage in thick slices.
Place all the veggies and sausage in a large bowl. Pour the olive oil and all the spices on top. Toss to evenly coat all the veggies and meat. Place on a foil-lined sheet pan.
Bake 15 minutes, remove from the oven and flip/stir all the veggies around. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp tender and sausage is browned.
If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven.
Enjoy with rice or quinoa if desired.
(adapted from www.chelseasmessyapron.com)
