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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 5 serving
Calories 404 kcal
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.
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.
Serving: 1 /5 | Calories: 404 kcal | Carbohydrates: 21 g | Protein: 14 g | Fat: 29 g | Saturated Fat: 7 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 15 g | Cholesterol: 31 mg | Sodium: 1134 mg | Potassium: 874 mg | Fiber: 5 g | Sugar: 8 g