Sheet Pan Chicken Sausage Meal

Ohhhh, baby! Is there anything better than a one pan meal? I think not. This is a super quick, super easy sheet pan meal that will fill up everyone in the family and hopefully leave leftovers for work. Can you see the meal prep potential?! The key to making this healthier is the seasonings, the roasted veggies and getting good quality chicken sausage. I used the all natural/no antibiotics/minimally processed sun-dried tomato chicken sausage from Trader Joe's. I'm sure other groceries have similar options. I would actually classify these more as brats than sausage because they're huge! This was my first time cooking these and they are really delicious! My husband said he felt like a Viking while eating this and couldn't believe it was actually chicken sausage because it's that tasty. Another awesome thing about this is you can switch up the veggies. I think I'll try adding brussel sprouts next time! If you're afraid of brussel sprouts try them roasted. They will change your life! If you are vegan you can leave off the sausage and the veggies would be a delicious side or you could easily use portobello mushrooms in place of the sausage! Enjoy!

Ingredients (This made 4 servings. Double if needed)

Trader Joe's Tomato Basil Chicken Sausage

Baby dutch or fingerling potatoes

2 large carrots

Two handfuls of cherry tomatoes

1/2-1 purple onion

5 Garlic cloves

Fresh thyme

Fresh rosemary

1 TBSP turmeric

1 tsp paprika

Pink sea salt (I did a few turns of the grinder- remember you can always add more and the sausage is salty)

Lemon Pepper to taste

1 tsp garlic powder

Olive oil

Tip- Turmeric is a great spice because it's anti-inflammatory and packed with antioxidants. Pink sea salt is a powerhouse of goodness. It helps with electrolyte balance, can lower blood pressure, improve fluid balance within the cells...it's good stuff when used in moderation. (Don't go ingest a whole grinder worth- everything in moderation! Even the good stuff!)

Directions

Preheat oven to 370F

Cut all the carrots, onion and potatoes into bite size pieces. I cut the carrots into strips and potatoes and onion into wedges.

Add tomatoes and whole garlic cloves to pan.

Season with spices and olive oil and mix well to combine.

Sprinkle with rosemary and thyme.

Spread veg evenly on pan.

Add sausage to the top of the veggies.

Bake for 20 minutes.

Let sausage rest about 5 minutes before cutting.

Taste veggies to make sure you don't need more seasoning- adjust as needed.

Serve with sausage cut into pieces or whole on top of a bed of the roasted vegetables.

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