There is nothing revolutionary about this recipe. In fact you can find tons of variations on the internet. But if you are like me and get stuck in a dinner rut and need some inspiration I hope this inspires you! The possibilities are endless and I LOVE the one pan thing. You definitely can make this recipe Whole30 approved. Just check your ingredients in your sausage, spices and oil!
First select your protein. You can use sausage, chicken, chopped steak (maybe ?), some vegetarian meat substitute.
Second, round up your vegetables. Again the possibilities are basically infinity. I used green beans, grape tomatoes, brussels, carrots, zucchini, yellow pepper, and sweet potatoes. I made sure to chop the sweet potatoes into small pieces so they would cook at the same time as the other veggies.
Preheat your oven to 350 degrees. Line a sheet pan with non stick foil. The non stick is so worth the extra money to me. I save it for baking purposes and have a regular roll for storing leftovers. Chop your veggies and protein. Layer your vegetables in a single layer on the foil. Lightly drizzle olive oil, avocado oil or coconut oil on them. I used about 1 TBSP. Honestly, next time I might just spray them with a cooking spray. If you use a fatty protein like sausage you can use less oil than if you used a leaner meat like chicken. I added salt, pepper, garlic powder, and dill. You can mix and match your herbs to your family’s favorite taste. I then stirred them together right there in the sheet pan so that all the veggies where coated but I didn’t have to use a separate bowl. One pan equals less clean up and conserving your resources. Place your pan into the preheated oven for about 15 minutes. I roasted my vegetables alone before I added the sausage. After 15 minutes, give the veggies a stir and add your chopped sausage. Roast for another 20-30 minutes. Remove from oven. Serve alone or over rice, cauliflower rice, quinoa, a bed of greens.
I sprinkled a little parmigiana cheese on top and added a drizzle of dressing to the top. I think Green Goddess or some tahini based dressing would work best. I’m already dreaming up a Mexican inspired version.