Slice the vegetables and sausage as noted in the ingredients. Preheat the oven to 400F.
Add the sausage and vegetables to a greased sheet pan. You may need two sheet pans since you want to make sure there is enough breathing room around the vegetables so that they crisp up and don’t steam.
Drizzle avocado oil or olive oil over the sausage and vegetables.
In a small bowl, combine the Italian seasoning blend, paprika, garlic powder, salt and black pepper. Stir to combine.
Sprinkle the spices over the sausage and vegetables. Toss until combined making sure that the sausage and vegetables are in a single layer.
Bake at 400F for 25-30 min, stirring halfway through, until the vegetables are tender and lightly browned.
- I prefer to use pre-cooked sausage in this recipe because it makes the recipe really quick and easy. If you do only have raw sausage, you can cook it prior to adding the vegetables to the sheet pan.
- Vegetables that take longer to cook, like potatoes and carrots, should be cut small enough so that they cook in the same amount of time of vegetables that cook quicker, like peppers and onions.
- Store leftovers in the refrigerator in an airtight container for up to 4 days.
Calories: 298kcal | Carbohydrates: 25g | Protein: 14g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 40mg | Sodium: 1029mg | Potassium: 780mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5306IU | Vitamin C: 159mg | Calcium: 88mg | Iron: 2mg