Roasted Vegetable and Sausage Sheet Pan Supper
Print recipe| Serves | 4 |
| Meal type | Main Dish |
Ingredients
- 1 large sweet potato (chopped)
- 1 large russet potato (chopped)
- 1 bulb of fennel (chopped)
- 1 cup red onion (sliced)
- 4-6 chicken sausages (sliced horizontally into coin shapes)
- 2 Tbsp canola oil
- 2 Tbsp grainy dijon mustard
- 1/2 Tsp salt
- 1/2 Tsp dried oregano
- 1/2 Tsp garlic powder
- 1/4 Tsp pepper
Note
You could substitute other vegetables for the ones listed - broccoli, cauliflower, brussels sprouts or squash would all work great. Use any flavoured sausages you have on hand.
Directions
| 1. | Preheat oven to 400 degrees and line a baking sheet with parchment paper. |
| 2. | Combine all the vegetables in a large bowl. In a small bowl, mix together the olive oil, mustard, salt, pepper, and oregano. Pour over the vegetables and toss until coated. |
| 3. | Spread out vegetables evenly on a baking sheet. Add sausages and mix on parchment to evenly distribute and ensure ingredients aren't clumped together. Bake for 30 minutes. Stir and bake for another 10-15 minutes, until vegetables are tender and sausages are brown. |
| 4. | Remove from oven and sprinkle with parsley if desired. |