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One Pan Sausage with Roasted Garlic Veggies


1/2 Red Bell Pepper (de-seeded and sliced)

1/2 Zucchini (diced into rounds)

1/2 Sweet Potato (medium, diced)

2 stalks Celery (sliced diagonally)

1 Garlic (cloves, minced)

1 tbsp Balsamic Vinegar

1/2 tsp Dried Basil

1 tbsp Extra Virgin Olive Oil

Sea Salt & Black Pepper (to taste)

5 ozs Chicken Sausage


  • Preheat oven to 400oF (204oC) and line a baking sheet with parchment paper.

  • Place the red bell pepper, zucchini, sweet potato and celery in a large bowl.

  • Add in the minced garlic, balsamic vinegar, dried basil and olive oil. Season

  • with sea salt and black pepper. Toss well and then spread the veggies across

  • the baking sheet in an even layer. Set the sausage on top. Bake in the oven for

  • 30 minutes, or until cooked through, flipping the sausage at the halfway point.

  • Remove the pan from the oven and divide onto plates. Enjoy!


LEFTOVER: Keeps well in the fridge up to 3 days.

VEGAN AND VEGETARIAN: Use roasted chickpeas instead.


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