Low-Carb Sheet Pan Sausage and Veggies

Yield: 5 serving
Prep Time:
15 mins
Cook Time:
37 mins
Total Time:
52 mins
This Low-carb Sheet Pan Sausage and Veggies recipe is healthy, whole30, paleo, easy, delicious and perfect for meal prep. It’s a recipe packed with flavor and also great for a busy weeknight dinner.
Print Recipe
4.16 from 20 votes

Ingredients

  • 1 pound butternut squash — chopped
  • 2 large yellow bell peppers — chopped
  • 1 large onion — chopped
  • 2 medium zucchinis — chopped
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • ½ teaspoon chili powder
  • Salt and black pepper
  • 3 tablespoons olive oil
  • 13 oz Italian pork sausage - nitrate-free — about 4 sausage links. Use a Whole30 compliant
  • to serve: mashed cauliflower — optional

Instructions

  1. Preheat oven to 400F degrees.
  2. In a large bowl, add all the veggies, the spices, olive oil and sausage links. Mix everything together until all is combined.

  3. Place the veggies to a large baking sheet and lay sausages on top of the veggies.
  4. Roast in the oven for 20 minutes, flip halfway and roast for more 10-15 minutes or until the sausage is cooked through.
  5. Turn the oven broiler on high for 2 minutes to give the veggies and sausages the crispy and brown look.
  6. Remove from oven and serve with cauliflower mashed or cauliflower rice, if desired.
Course: Lunch, Main Course
Cuisine: American
Keyword: low-carb lunch, lunch, meal-prep, roasted veggies, sausage, whole30 lunch

Nutrition Information

Amount per serving (1/5) — Calories: 404, Fat: 29g, Saturated Fat: 7g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 15g, Cholesterol: 31mg, Sodium: 1134mg, Potassium: 874mg, Carbohydrates: 21g, Fiber: 5g, Sugar: 8g, Protein: 14g

If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!

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