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–+ servings
Sheet pan sausage and veggies.
Julia

Sheet Pan Sausage and Veggies

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This easy 30-minute recipe for roasted sweet potatoes with sausage, kale, sweet potatoes and bell peppers is a perfect weeknight dinner. Tossed in a garlic-lemon butter sauce, it's a healthy and flavorful meal that's ready in no time!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Calories: 354
Ingredients Method Nutrition Notes

Ingredients
  

  • 6 cups kale roughly chopped
  • 4 links chicken sausage or your favorite sausage
  • 1 medium bell pepper cut into smaller cubes
  • 2 cups sweet potato about 1 small-medium sized, diced into ½ inch cubes
  • 1 tablespoon garlic minced
  • 1 tablespoon lemon juice or more if you like lemony flavor
  • 1 teaspoon onion powder
  • ¼ teaspoon black pepper or to taste
  • ¼ teaspoon salt or to taste
  • ¼ cup butter melted (I used unsalted)
  • ½ teaspoon paprika to add more smoky flavor use smoked paprika
  • olive oil spray for cooking

Method
 

  1. Preheat the oven: Preheat your oven to 400°F.
  2. Prepare the butter sauce: In a bowl, combine melted butter, garlic, and lemon juice. Stir until well mixed.
    1 tablespoon garlic, ¼ cup butter, 1 tablespoon lemon juice
  3. Roast the sweet potatoes: Spread the sweet potatoes on a sheet pan, spray with olive oil, and roast for 20 minutes.
    2 cups sweet potato, olive oil spray
  4. Add the sausage and veggies: Add the sausage, kale, and bell pepper to the pan. Drizzle with the butter sauce and sprinkle with seasonings.
    6 cups kale, 4 links chicken sausage or your favorite sausage, 1 medium bell pepper, 1 teaspoon onion powder, ¼ teaspoon black pepper or to taste, ¼ teaspoon salt, ½ teaspoon paprika
  5. Continue roasting: Roast for another 9–11 minutes, or until the veggies are tender and the sausage is slightly browned.
  6. Serve and enjoy: Serve with extra lemon juice or lemon wedges on the side. Enjoy!

Nutrition

Calories: 354kcalCarbohydrates: 22gProtein: 16gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 91mgSodium: 1162mgPotassium: 424mgFiber: 4gSugar: 5gVitamin A: 14291IUVitamin C: 72mgCalcium: 112mgIron: 2mg

Notes

  • This recipe makes about 4-5 servings.
  • To Store. Once the chicken and veggies have cooled, place them in an airtight container. Stored this way, they’ll stay fresh for up to 3 days. Perfect for meal prep for the week!
  • To Reheat. Preheat your oven to 350°F. Place the leftovers on a baking sheet or in a dish, adding a splash of water to keep everything moist. Cover with foil and bake for 10–15 minutes, until heated through.

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