Description
A quick, stress-free 30-minute weeknight dinner featuring Whole30-compliant sausage and roasted vegetables on a single sheet pan. Perfect for meal prep and busy families.
Ingredients
Scale
- 1 to 1.5 pounds Whole30-compliant sausage (e.g., chicken bratwurst or turkey Italian)
- 2 heads broccoli, cut into florets (about 600g)
- 2 large red bell peppers, chopped into 1-inch chunks (about 300g)
- 1 large red onion, sliced into wedges (about 200g)
- 3 medium carrots, sliced into ¼-inch rounds (about 200g)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Sea salt and black pepper, to taste
- Optional: 8oz cremini mushrooms, quartered
- Optional: 1 cup cherry tomatoes
- Optional: 2 tablespoons fresh parsley or cilantro, chopped
Instructions
- Preheat oven to 400°F (200°C). Line two large rimmed baking sheets with parchment paper or aluminum foil.
- Wash and chop vegetables. Place harder veggies (carrots, onions) in one bowl and softer veggies (broccoli, peppers) in another.
- Drizzle harder veggies with 1 tablespoon olive oil and half the spices; toss to coat. Do the same for softer veggies with remaining oil and spices.
- Spread carrots and onions on one baking sheet in a single layer. Roast for 15 minutes.
- While veggies roast, slice sausage into ½-inch rounds. Arrange on a second baking sheet, drizzle with a little oil, and season with salt and pepper.
- Remove the veggie pan from the oven. Add broccoli and peppers to the same pan. Place the sausage pan in the oven alongside the veggie pan.
- Roast everything for 15-20 minutes, flipping the sausage and stirring the veggies halfway through, until sausage is browned (165°F) and veggies are tender and caramelized.
- Garnish with fresh herbs if using and serve immediately.
Notes
Do not crowd the pan; use two pans if necessary to ensure veggies roast rather than steam. Start with harder vegetables (carrots/onions) as they take longer to cook than softer ones (broccoli/peppers). Flip sausage halfway through for even browning. Add fresh herbs only after roasting to prevent burning. Do not freeze leftovers as vegetables will become mushy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approximately 1/4 of
- Calories: 450
- Sodium: 600
- Fat: 32
- Carbohydrates: 15
- Fiber: 5
- Protein: 25
Keywords: Whole30, sheet pan dinner, healthy weeknight meals, meal prep, sausage and vegetables, gluten-free, dairy-free, quick dinner