Sweet and Spicy Roasted Vegetables and Chicken Sausage

by Katie on March 4, 2015

I mentioned the other day in my menu plan that I had a new favorite meal that I just couldn’t get enough of. Well, this is it! And the good news is that it’s healthy – which is awesome since I can’t get enough of it!?!

Healthy – check!
Easy – check!
Delicious – double check!

I can’t get better than that, can it?

Sweet and Spicy Roasted Veggies and Chicken Sausage - the easiest dinner ever! www.cuttingbackkitchen.com

To start you just line a baking sheet with foil and preheat your oven. Chop some veggies, or even easier…buy them already cut, and throw them in a bowl. Slice up your chicken sausage and add it too. Season and stir and spread on the sheet. Bake until roasted to your liking and you have dinner done. Easy as that.

Since it’s so easy I’ve been making it for lunch.  The recipe below is written as I make it just for myself.  It’s super adaptable, so you can make it to feed as many as you want.  Just up the amount of veggies and sausage.

I don’t always use real measurements either…I just toss it together and it’s always good!  If you are looking for an easy, healthy dinner you have to try this. Roasting vegetables is hands-down the best way to eat them – you are missing out if you haven’t tried it.

If you are new to the whole chicken sausage scene – you really should try them. I buy mine at Costco because we eat a lot of them (like for this breakfast) and they come in a big pack, are gluten free, and are a better price. You can also occasionally get them at Aldi.

Sweet and Spicy Roasted Vegetables and Chicken Sausage - the easiest dinner every!  www.cuttingbackkitchen.com

Sweet and Spicy Roasted Vegetables and Chicken Sausage

Yield: 1 serving

Ingredients

  • 1 bunch of broccoli, cut into pieves
  • 1/2 bell pepper, large chunks
  • 1 small sweet potato, cubed into 1" pieces
  • 1 apple chicken sausage, sliced into 1" pieces
  • olive oil, just enough to lightly coat the veggies
  • 2 teaspoons pure maple syrup
  • 1/2 teaspoon ground chipotle pepper, less if you really don't like spice
  • salt/pepper

Instructions

  1. Line a baking sheet with foil. Preheat oven to 425 degrees.
  2. Combine the broccoli, bell pepper, sweet potato in a bowl. Add just enough olive oil to barely coat the pieces. Add in the maple syrup, chipotle, salt and pepper. Toss to coat.
  3. Spread on the baking sheet. Bake for 15 minutes, stir and add the sausage. Bake 15 minutes more.

Notes

I mix up the veggies all the time to use what's on sale or what we have (cauliflower, brussels sprouts, etc). I also just scale the recipe to how many servings I need. It's a very adaptable recipe.

http://www.cuttingbackkitchen.com/2015/03/04/sweet-and-spicy-roasted-vegetables-and-chicken-sausage/

{ 5 comments… read them below or add one }

Cherie March 6, 2015 at 6:34 am

Katie…this looks SO good…..I’m not a huge sandwich fan…so this would be GREAT for me for lunch too!!!!

Reply

Cherie March 6, 2015 at 6:34 am

Katie…this looks SO good…..I’m not a huge sandwich fan…so this would be GREAT for me for lunch too!!!!

Reply

Katie March 6, 2015 at 7:02 pm

I hope you like it, Cherie! It’s good and healthy. ;)

Reply

Cherie March 6, 2015 at 6:35 am

Ummmmmm….I have NO clue WHY my comment posted twice…I swear….I only hit the submit button ONCE!!!???!!!!!!

Reply

Katie March 6, 2015 at 7:02 pm

Haha…stupid website. ;)

Reply

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