Description
One-pan meals are a lifesaver for busy weeknights or if you’re looking to make a healthy, balanced dinner without spending hours in the kitchen. Our orange vegetables and sausage one-sheet pan recipe is not only quick and easy but also packed with nutrients.
Scale
Ingredients
- 4 gluten-free Italian sausages (chicken, turkey, or pork)
- 1 medium sweet potato
- 4 medium carrots
- 1 red onion
- 1 cup butternut squash
- 1 orange bell pepper
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 2 teaspoons smoked paprika
- 1 teaspoon dried Italian herbs
- 1 teaspoon turmeric
- Salt and pepper, to taste
- Fresh parsley (optional, for garnish)
Instructions
- Preheat your oven to 380°F and line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Peel and dice the sweet potatoes, carrots, and red onion. Cut the butternut squash in two lengthwise, remove the seeds and skin before dicing it. Also dice the orange bell pepper.
- Lay all the vegetables in one layer on the large baking sheet. Drizzle with olive oil. Mix all the spices together and sprinkle them over the vegetables. Add salt and pepper. Toss until the vegetables are evenly coated.
- Using a sharp knife, make a few shallow cuts on the surface of each sausage. This will help them cook more evenly and release flavor as they roast. Place the scored gluten-free sausages on top of the vegetables, spacing them out evenly.
- Place the sheet pan in the preheated oven and bake for 30-35 minutes, turning the sausages and stirring the vegetables every 10 minutes. Cook until the sausages are browned and cooked through, and the vegetables are tender.
Recipe Notes:
- Use parchment paper or a silicone baking mat to make cleanup super easy.
- This dish reheats well, so it’s great for meal prep! Store leftovers in an airtight
container in the refrigerator for up to 3 days. - Swap sausages for a plant-based version or skip them entirely, adding
chickpeas or tempeh instead. - Please note that the nutrition values are approximate and may vary based on specific ingredients used and portion sizes.
Nutrition
- Serving Size: half-sheet pan
- Calories: 470 kcal
- Sugar: 11g
- Sodium: 1050mg
- Fat: 28g
- Saturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 80mg
