Italian Sausage Sheet Pan Meal (Edit recipe)

This sheet pan meal has veggies, carbs, protein. The ingredients are simple, but the flavors are bold, and it's Whole30 and Paleo compatible.

15 minutes

1 hour

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	751
Fat:	31 g
Carbohydrates:	31 g
Protein:	51 g
Cholesterol:	84 g
Sodium:	2123 mg
Fiber:	7 g
Sugars:	10 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 4

Ingredients

1 lb Mild Italian Sausage, sausage links (if doing a Whole30 round, make sure the sausage is sugar-free)
1 lb Brussels Sprouts, ends trimmed off and sliced in half
2 whole Parsnip, peeled and cut into .5 inch thick slices
1 whole Sweet Potato, large, cut into .5 inch thick wedges
1 whole Red Onion, small, cut into 8 wedges
2 Tbsp Avocado Oil
1 tsp Onion Powder
1.5 tsp Sea Salt
1 tsp Garlic Powder
.5 tsp Black Pepper
1 Tbsp Coconut Aminos

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 375 degrees.
In a large bowl, add Brussels sprouts, parsnips, sweet potato, and red onion.
Toss the vegetables with avocado oil, sea salt, pepper, onion powder, and garlic powder until everything is evenly coated.
Spread the vegetable mixture on the sheet pan in a single layer. Drizzle the coconut aminos over the vegetables. Lay the sausage links on the vegetables.
Place the sheet pan in the oven and roast for 50-60 minutes. The sausage should be cooked, and the vegetables should have a slight char to the outside.