Description
An effortless, one-pan dinner party recipe featuring roasted chicken sausage and colorful root vegetables. This Whole30-compliant dish is rich in flavor, easy to prepare, and requires minimal cleanup.
Ingredients
Scale
- 1.5 pounds chicken sausage (Whole30 compliant, no added sugars/soy/fillers)
- 2 pounds Brussels sprouts, trimmed and halved
- 2 medium red onions, cut into large wedges
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 2 large bell peppers (red/orange), chopped into 1-inch pieces
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Sea salt and black pepper, to taste
- 1 tablespoon balsamic vinegar (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a large half-sheet pan (18×13 inches) with parchment paper.
- Trim Brussels sprouts and halve them. Peel and cube sweet potatoes into 1-inch pieces. Cut red onions into large wedges and chop bell peppers into similar-sized pieces.
- Place all chopped vegetables in a large mixing bowl. Drizzle with olive oil and sprinkle with rosemary, thyme, salt, and pepper. Toss thoroughly to coat evenly.
- Spread vegetables in a single layer on the prepared sheet pan, ensuring they are not crowded. Roast for 20 minutes.
- While vegetables roast, slice chicken sausage into 1/2-inch thick rounds.
- Remove pan from oven. Push vegetables to the sides and add sliced sausage to the center. Toss vegetables gently to redistribute.
- Return pan to oven and roast for another 15-20 minutes, until sausage is cooked through (165°F) and vegetables are tender and caramelized.
- Remove from oven. If using, drizzle with balsamic vinegar. Taste and adjust salt if needed. Serve immediately.
Notes
Do not crowd the pan; vegetables need space to roast rather than steam. Cut vegetables uniformly for even cooking. Add minced garlic in the last 5-10 minutes to prevent burning. This recipe does not freeze well as vegetables become mushy upon thawing.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 320
- Sugar: 8
- Sodium: 450
- Fat: 18
- Saturated Fat: 4
- Carbohydrates: 22
- Fiber: 6
- Protein: 18
Keywords: Whole30, sheet pan dinner, healthy dinner party, chicken sausage, roasted vegetables, gluten-free, dairy-free, easy weeknight dinner, meal prep