Sheet Pan Chicken Sausage And Vegetables
Chop things, put them on a tray, and let the oven do the part that usually requires competence.
Ingredients
Makes 2 servings.
| Ingredient | Quantity |
|---|---|
| Good-quality chicken sausages | 300 g |
| Baby potatoes, halved | 350 g |
| Red bell pepper, chopped | 1 |
| Courgette, chopped | 1 medium |
| Red onion, cut into wedges | 1 small |
| Olive oil | 2 teaspoons |
| Dried oregano | 1 teaspoon |
| Smoked paprika | 1 teaspoon |
| Dijon mustard | 1 tablespoon |
| Salt and pepper | To taste |
Preparation
- Heat the oven to 210°C.
- Toss the potatoes with half the oil and roast for 15 minutes.
- Add the sausages, pepper, courgette, onion, remaining oil, oregano, paprika, salt, and pepper.
- Roast for another 20–25 minutes, turning once, until the sausages are fully cooked and the vegetables are browned.
- Serve with the mustard.
Nutritional Values
Per serving
| Macro | |
|---|---|
| Fat | 23g |
| Carbs | 54g |
| Protein | 35g |
Total Calories: 560
* Nutritional values are estimates and will vary with brands, measurements, and substitutions.