I really can’t believe that I made it though 42 years of life before discovering sheet pan dinners! Seriously, they come together so quickly and make so few dirty dishes. All you need is a cutting board, good knife, a sheet pan and some parchment paper (which makes clean-up so fast and easy…you won’t have to scrub the pan…trust me on this one!).
Mt colorful Chicken Sausage & Veggie Sheet Pan Meal included Aidell’s Chicken and Apple Sausage, peppers, onions, baby bella mushrooms (Stu’s favorite) and some left over boiled potatoes…tossed in olive oil and Cajun seasoning.
5 mins of prep, 25 mins of cook time a t 425F +/- and dinner is on the table. Literally, a working wo/man’s life saver!
I served a nice big helping over some arugula, along with a tall glass of sparkling water (that I pretended was a gin & tonic)…a perfect Whole30/Paleo meal!
- 1 package Sugar Free Sausage (I like Aidell's Chicken and Apple which is pre-cooked).
- 2 bell peppers, cut into large pieces
- 1 large red onion, cut into large pieces
- 1 pint baby bella mushrooms, cut in half
- 12 small potatoes, seamed or par boiled
- 2 Tbs olive oil
- 1 Tbs cajun seasoning
- Pre-heat oven to 425 F.
- Place the sausage and veggies onto a large parchment paper lined baking sheet.
- Sprinkle with the olive oil and seasoning and then toss to coat.
- Bake for about 25 minutes, or until the veggies are done to your desired wellness.