Low-Carb Sheet Pan Sausage and Veggies

close up of a glass meal prep bowl of sausage and veggies

Low-Carb Sheet Pan Sausage and Veggies

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.

Course Lunch, Main Course

Cuisine American

Keyword low-carb lunch, lunch, meal-prep, roasted veggies, sausage, whole30 lunch

Prep Time 15 minutes

Cook Time 37 minutes

Total Time 52 minutes

Servings serving

Calories 404kcal

Author Olivia Ribas

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

US Customary - Metric

Instructions

Preheat oven to 400F degrees.
In a large bowl, add all the veggies, the spices, olive oil and sausage links. Mix everything together until all is combined.
Place the veggies to a large baking sheet and lay sausages on top of the veggies.
Roast in the oven for 20 minutes, flip halfway and roast for more 10-15 minutes or until the sausage is cooked through.
Turn the oven broiler on high for 2 minutes to give the veggies and sausages the crispy and brown look.
Remove from oven and serve with cauliflower mashed or cauliflower rice, if desired.

Video

Notes

Feel free to use your favourite sausages for this recipe.
Avoid overcrowding the sheet pan so you get better browning on the sausages and vegetables.
You can add cumin or coriander for more flavour.
To store: Put leftovers into an airtight glass container and keep them in the refrigerator for up to 3 days.
To reheat: Rewarm leftover sausage and veggies in the microwave or on the stovetop.
To freeze: Freeze in a freezer-safe bag once the sausage and veggies have reached room temperature. Freeze for up to 3 months.

Nutrition