Monday, May 20, 2024

Sheet Pan Sausage and Veggies


Trying to get kids to eat vegetables is always a hard chore so I've been trying to jazz them up a bit. My kids really like sweet potato so I bulked this up with those and some chicken sausage.  I sweetened the deal with some balsamic vinegar :) The kids ate it and Alex and I were able to be healthier without having to make two meals. The recipe below is one pan worth. For our family I doubled it and made two pans and it was the perfect amount with just enough left for two kids to take it for lunch the next day. 

Sheet Pan Sausage and Veggies (serves 4)


1 lg. sweet potato (diced)

1 zucchini (cut in half length wise, scoop out seeds, and slice)

1 sweet onion (chopped)

1 bell pepper (red or yellow)

6 chicken sausage links (We love the Aidell's apple flavor or their Mango Habanero for a kick)

2 T. olive oil

2 T. good quality balsamic vinegar (I used a white apricot)

2 T. Alchemy spice company Medditeranean blend (rosemary, sage, thyme, garlic, coriander, mexican oregano, sea salt, an fennel seed)

salt and pepper to taste


Prepare veggies as indicated and place in a large bowl. Slice sausages and add to veggies. Toss veggies and sausage with olive oil, vinegar, and spices until evenly coated and spread evenly on a large baking sheet. 

Roast for 30 min. @400 degrees. Toss gently and spread back out on pan. Continue cooking for 10 min. or until veggies are tender. 

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