Chicken

Sausage and Vegetable Bake

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Fast, healthy and delicious- what more could you ask for?  What I like most about this Sausage and Vegetable Bake is you can cook it in the stove -OR- make a foil pack for the grill.  I’ll take any opportunity I can to make these 1 pan bake meals because A. they only have 1 dish so it’s an easy clean up and B. if I can throw something in the oven and walk away, I get more time with my kids rather than being chained to the stove.  The prep time is less than 15 minutes and it’s easy enough for the kids to help!  My little guys snapped the ends off of the green beans, threw in the carrots, washed the potatoes, and helped me form the sausage balls.

Although I have specific vegetables listed, you can really substitute anything that you like.  Next time I think I will add mushrooms and maybe eggplant!  Also, there are so many different kinds of sausage you can choose from.  Want a lower fat meal?  Use chicken sausage; we picked a Caliente chicken sausage from Sprouts.  Pork sausage would probably be even more delicious because lets face it, extra fat makes anything more amazing!

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Ingredients:

2 lb Sausage 

1 head Broccoli, chopped

1 c. Green Beans

1 Red Bell Pepper, diced

1 c. Carrot (my fav. lazy way- baby carrots)

1 Yellow Squash, sliced

3 med. Red Potatoes, diced

1 Tbsp. Italian Seasoning

1 tsp. Garlic Powder

1 Tbsp. Parsley

1 tsp. Paprika

1/2 tsp. Red Pepper Flakes

2 Tbsp. EVOO

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Directions:

  1.  Wash and chop vegetables.  Mix seasonings and vegetables in a large glass baking dish (9×13 or larger).
  2.   Squeeze sausage out of casings and make little 1 inch meatballs with them.  Place on top of vegetables.
  3.   Bake for 15 minutes at 350.  Now that sausage is partly cooked, stir it in with the vegetables and cook for another 15 minutes.

It’s as easy as that!  This was more than enough to feed my family of 4 and I still had some leftover for lunch 🙂

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Let me know how you like it!

xo-jessica-signature

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