Easy Sheet Pan Cajun Sausage and Veggies
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Serves: 4 servings
 
Ingredients
  • 3 cups (~2 medium) red potato, ½-inch dice
  • 1 lb green beans, trimmed and halved
  • 2 broccoli crowns, cut into florets
  • 1 yellow bell pepper, seeds removed and cut into 1.5-inch pieces
  • 1 red bell pepper, seeds removed and cut into 1.5-inch pieces
  • 12 oz cajun andouille sausage, cut into ½-inch rounds
  • 4 Tbsp extra-virgin olive oil, divided
  • 2 tsp paprika, more to taste
  • 1 Tbsp garlic powder, more to taste
  • 1 Tbsp dried oregano, more to taste
  • 1 Tbsp dried parsley, mote to taste
  • ½ tsp salt
  • ½ tsp pepper, more to taste
  • crushed red pepper flakes (optional for additional heat)
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Line 2 large sheet pans with parchment paper and arrange the potatoes, green beans, broccoli, bell pepper, and andouille sausage equally onto each sheet. Drizzle each sheet with 2 tablespoons olive oil and half the spices; toss to coat and arrange in an even layer covering the sheet pan.
  3. Bake 15 minutes, remove from oven, stir and arrange back to a single layer. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp tender and sausage is browned.
Notes
Recipe slightly adapted from Chelsea's Messy Apron

Feel free to add more spices for more flavor, especially the paprika! Use Whole30 approved sausage to make this Whole30 compliant.
Nutrition Information
Serving size: ¼ recipe Calories: 443 Fat: 27.0 Carbohydrates: 30.3 Sugar: 4.5 Sodium: 844 Fiber: 5.5 Protein: 23.0 Cholesterol: 56
Recipe by Prevention RD at https://preventionrd.com/2018/02/easy-sheet-pan-cajun-sausage-and-veggies-whole30-weekly-menu/