As I officially feel more transferred into Fall, I’m doing more meal planning and seem to be erring to the side of soups and comfort food. This one pan/skillet dish met all my needs. Hot, fresh, delicious.

INGREDIENTS:

• 3/4 lb green beans, trimmed and cut in half
• 1 large head of broccoli, cut into florets
• 2 large bell peppers (I used one orange, one yellow), chopped into thick squares
• 9 oz (usually 3 sausages) sausage of your choice, sliced. I used Aidells Chicken Basil Roasted Garlic but any sausage would be good in this!
• 6 Tbl olive oil
• 1/4 tsp red pepper flakes
• 1 tsp paprika
• 1 tsp garlic powder
• 1 Tbl each dried oregano and dried parsley
• seasoned to taste with salt and pepper (I started with 1 tsp each and finished with more salt after cooking)
• Optional: Grated Parmesan cheese

INSTRUCTIONS

1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper (foil can work, too).
2. Place all chopped veggies and sausage on your sheet pan. Drizzle the olive oil and spices on top. Toss to evenly coat all the veggies (you can do this ahead of time in a bowl, too, if that’s easier for you).

   

3. Bake 15 minutes, remove from oven and flip all veggies/meat around. Bake for another 10-15 minutes or until veggies are crisp tender and sausage is browned.
4. OPTIONAL: Sprinkle with freshly grated Parmesan cheese. (you know I did!)

NUTRITIONAL INFORMATION:
Serves 6. 278 calories, 20g fat, 16g carbs, 5g fiber, 12g protein