• Jenn Clayton

Smoked Sausage, Potatoes & Veggies Sheet Pan

Super easy sheet pan recipe! Budget friendly and full of protein & veggies!

"Lazy" meal prep or dinner but full of flavor and well balanced!

#cleaneating #WW #myww #weightwatchers

Full recipe in video below!

RECIPE:

  • 1 1/2 lbs of Yukon gold or red potatoes (about 4 medium potatoes)

  • 1 onion (I prefer yellow or sweet onions)

  • 2 sweet bell peppers (red, yellow, or orange)

  • 4 sausage links- 2sp each

  • 1 tablespoons of cooking oil (like avocado oil or olive oil)

  • 2 teaspoons of granulated garlic

  • 2 teaspoons of cracked black pepper

  • 2 teaspoons of dried rosemary

  • 2 teaspoons of your favorite seasoning blend (like Everything But The Bagel seasoning or Cajun seasoning)

  • 1/4 teaspoon of red pepper flakes or cayenne pepper (optional)

  • Sea salt, to taste (adjust depending on the sodium content of your seasoning blend)

  1. Heat the oven to 425 degrees.

  2. Meanwhile, wash and peel the potatoes (if desired) and cut them into bite-sized chunks. Peel & thinly slice the onion, de-seed & dice the bell peppers, and either cut the smoked sausage into thin circular rounds (for crispier pieces) OR into 1 1/2 inch chunks (for juicier pieces).

  3. Spread the potato, onion & bell pepper onto a large rimmed sheet pan. Drizzle with cooking oil, sprinkle with the spices & toss well with clean hands until all the veggies are coated.

  4. Push the veggies together a bit and add the chopped smoked sausage to one end of the sheet pan. Alternately, if you cut the sausage into thin slices, toss the pieces with the seasoned veggies.

  5. Bake for 40 minutes, stirring once halfway through, or until the potatoes are fork tender. Turn the oven's broil setting to LOW and continue cooking the sausage & potatoes for 5 minutes or until the tops are slightly crispy & browned.

  6. Serve hot with your favorite dipping sauces & garnishes (mine are barbecue sauce, spicy brown mustard & sauerkraut)- make sure to add points for any sauces!

4 Servings:

7sp (blue & green)

3sp (purple)

289 Calories


Recipe inspiration from therisingspoon.com


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