This is another recipe perfect for crazy weeknights! With only 5 minutes to prepare and 25 minutes to bake, dinner will be ready in just 30 minutes.
The bonus is you will only have one pan to wash. That’s all it takes to make this sheet pan sausage & veggies.
I used Miller Poultry cheddar & chicken sausage. I love the taste and it’s only 3 Freestyle points for one sausage link, 7 points for two.
The veggies I used for this were red pepper, yellow pepper, green beans and potatoes. You could always leave out the potato for a low carb version.
Feel free to use whatever vegetables you like. I love how bright and colorful this dish is! It makes me feel like I’m eating a healthy dish in the summer.
I used a small potato which was 4 Freestyle points. The red peppers, yellow peppers and green beans are all 0 points.
I cut up the vegetables and sausage links. For the green beans (I used fresh) I cleaned them, broke the ends off and broke them in half.
The potatoes I cut into small pieces since it only bakes in the oven for 25 minutes, I wanted to make sure they were cooked all the way.
I only made enough for two servings since it was just me and my husband eating, but this recipe could easily be doubled or tripled.
Or if you want to have enough for leftovers you can double the recipe. It would make a great lunch!
I didn’t even make a side dish to go with this. It was filling just the way it was.
Yield: 2 Servings (6 points per serving for blue and green, 4 points per serving for purple)
- 2 Cheddar Chicken Sausage Links
- 1 Red pepper
- 1 Yellow pepper
- 1 Potato, small
- 1/4 lb. green beans
- Salt and pepper, to taste
Preheat oven to 400 degrees F.
Cut up the red pepper, yellow pepper and potato.
Spray the sheet pan with no-stick cooking spray. Add the vegetables, then lightly spray the top with no-stick cooking spray. Season with salt and pepper.
Add the chicken sausage to the sheet pan.
Place the sheet pan in the oven for 15 minutes.
Remove from oven and mix up the vegetables and sausage, then bake 10 more minutes.