Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.

One Pan Sausages with Roasted Veggies

Name: One Pan Sausages with Roasted Veggies
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Ingredients: Red Bell Pepper; Yellow Bell Pepper; Sweet Potato; Zucchini; Red Onion; Extra-Virgin Olive Oil; Balsamic Vinegar; Coconut Aminos; Garlic Cloves; Sea Salt; Black Pepper; Gluten-Free Pork Sausages

Recipe by Tina Gravalos

Ingredients

Time

45m

Serves

One pan meals are such a timer saver - the preparation, the cooking and the clean up. Easy peasy! The great thing about this meal is that you can use whichever vegetables you fancy. If you’re not a fan of zucchini, swap it out for something you do love! Same thing goes for the other vegetables. Eating various vegetables that are different colours, nourishes your body with a variety of nutrients. Colours like yellow, red, green, they all provide a cornucopia of vitamins, minerals, and antioxidants that are beneficial for reducing inflammation, protecting your heart, supporting mental health, etc.

Dinner

High Protein

One Pan

Ingredients

Red Bell Pepper

sliced

Yellow Bell Pepper

sliced

1 med

Sweet Potato

cut into rounds then quartered

1 small

Zucchini

cut into rounds then halved

1/2 large

Red Onion

cut into chunks

1 Tbsp

Extra-Virgin Olive Oil

1 Tbsp

Balsamic Vinegar

1 Tbsp

Coconut Aminos

Garlic Cloves

minced

1/2 Tsp

Sea Salt

1/4 tsp

Black Pepper

1 4 pack

Gluten-Free Pork Sausages

Sliced diagonally into 2-inch pieces (1-inch thick)

Instructions

Preheat oven to 400 F and line a baking sheet with parchment paper.

Add all vegetables into a large bowl and add the olive oil, balsamic vinegar, coconut aminos, minced garlic, salt and pepper. Toss to evenly coat the vegetables.

Spread vegetables out on the baking sheet in an even layer.

Spread sausage out on the baking sheet in-between the vegetables.

Bake for 40-45 minutes or until cooked to your liking. Flip the vegetables and sausages half-way through.

Divide onto plates.

Store leftovers in an airtight container in the fridge for up to 3 days.

Substitutions: Use other types of sausage like turkey, beef or chicken. Use other vegetables if you prefer or more of one (ie. more bell pepper instead of zucchini).