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Roasted Vegetables and Sausage

Eat with your eyes with this rainbow roasted vegetables and sausage recipe. A one sheet pan meal, it doesn't get much easier than this! Gluten-free and dairy-free.
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: 409kcal
Author: Megan

Ingredients

  • 1/2 lb rutabaga (1 cup diced)
  • 1 cup red bell pepper (sliced (from 1 bell pepper))
  • 2 cups yellow or white onion (sliced (about 1 onion))
  • 1 1/2 cups brussels sprouts (about 1/4 to 1/2 lb)
  • 2 cups loosely packed kale leaves (stems removed and coarsely chopped (about 3 stems))
  • 1 cup purple sweet potatoes (diced, about 1 sweet potato)
  • 3/4 cups carrots (peeled and diced (about 2 carrots))
  • 1 lb italian sausage links (about 5 links, cooked and sliced into 1 inch pieces)
  • 3 tbsp coconut oil (melted), avocado oil or olive oil
  • 1 tsp salt
  • 1/2 tsp ground black pepper

Instructions

  • Preheat oven to 350F. Line a large baking sheet with aluminum foil.
  • Cut all of your vegetables.
  • Place vegetables and cooked sausage in a large mixing bowl. Mix with coconut oil making sure all of the vegetables are covered. Add additional coconut oil if necessary.
  • Spread out sausage and vegetables on your baking sheet so that they are in a single layer. Some overlapping is okay.
  • Sprinkle with salt and pepper before cooking if desired.
  • Bake for 35-45 minutes, mixing every 15 minutes or so, until all of the vegetables are cooked through.

Notes

You will want to make sure your rutabaga is cut small enough that it cooks in the same amount of time as the other vegetables.
Watch to make sure your kale does not burn. You can add it half way through the cook time but I like my kale to get crunchy in this dish. You can also bury the kale under other vegetables to help it not burn.

Nutrition

Calories: 409kcal | Carbohydrates: 20g | Protein: 14g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 57mg | Sodium: 985mg | Potassium: 757mg | Fiber: 4g | Sugar: 7g | Vitamin A: 8990IU | Vitamin C: 93.6mg | Calcium: 99mg | Iron: 2.1mg
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