Sheet Pan Sausage with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Sausage with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Sausage with Roasted Vegetables

Sheet pan roasted chicken sausage and colorful vegetables tossed in herb-infused oil for a savory meal with perfectly crisp edges.

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NUTRITION

583kcal
Protein
31.2g
Fat
41.6g
Carbs
22.0g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken sausage

0.25 cup Yukon gold potato

0.5 cup Carrots

1 cup Broccoli florets

0.13 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Dried oregano

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper for easy cleanup.

  • 2

    Slice the chicken sausage into 1/2-inch thick rounds and dice the Yukon gold potatoes into small 1/2-inch cubes to ensure they cook at the same rate as the vegetables.

  • 3

    Peel and slice the carrots into thin coins and break the broccoli into bite-sized florets.

  • 4

    Place the sliced sausage, potatoes, carrots, and broccoli directly onto the prepared sheet pan.

  • 5

    Drizzle the extra virgin olive oil over the ingredients and sprinkle evenly with sea salt, black pepper, garlic powder, and dried oregano.

  • 6

    Use your hands or tongs to toss everything until thoroughly coated in the oil and spices, then spread into a single, even layer.

  • 7

    Roast for 20-25 minutes, tossing the mixture halfway through, until the potatoes are fork-tender and the sausage has developed a golden-brown crust.

Sheet Pan Sausage with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Sausage with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Sausage with Roasted Vegetables

Sheet pan roasted chicken sausage and colorful vegetables tossed in herb-infused oil for a savory meal with perfectly crisp edges.

NUTRITION

583kcal
Protein
31.2g
Fat
41.6g
Carbs
22.0g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken sausage

0.25 cup Yukon gold potato

0.5 cup Carrots

1 cup Broccoli florets

0.13 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Dried oregano

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper for easy cleanup.

  • 2

    Slice the chicken sausage into 1/2-inch thick rounds and dice the Yukon gold potatoes into small 1/2-inch cubes to ensure they cook at the same rate as the vegetables.

  • 3

    Peel and slice the carrots into thin coins and break the broccoli into bite-sized florets.

  • 4

    Place the sliced sausage, potatoes, carrots, and broccoli directly onto the prepared sheet pan.

  • 5

    Drizzle the extra virgin olive oil over the ingredients and sprinkle evenly with sea salt, black pepper, garlic powder, and dried oregano.

  • 6

    Use your hands or tongs to toss everything until thoroughly coated in the oil and spices, then spread into a single, even layer.

  • 7

    Roast for 20-25 minutes, tossing the mixture halfway through, until the potatoes are fork-tender and the sausage has developed a golden-brown crust.