One Pan Harvest Sausage and Veggies

• Gluten free

• Meat

  • 13 oz Sausage, Smoked

• Produce

  • 3 cups 4 potatoes
  • 3/4 tsp Basil, dried
  • 1 lb Brussels sprouts
  • 1/3 cup Cranberries, dried
  • 1/2 tsp Garlic powder
  • 3/4 tbsp Oregano, dried
  • 3 sprigs Rosemary, Fresh
  • 3/4 tbsp Thyme, dried

• Baking & Spices

  • 1/2 tsp Paprika
  • 1 Seasoned salt and pepper

• Oils & Vinegars

  • 1/3 cup Olive oil

• Nuts & Seeds

  • 1/3 cup Pecans, toasted

Found on chelseasmessyapron.com

Description

Directions

• Preheat the oven to 400 degrees F.
• Thickly coin the sausage, peel and chop into small pieces the sweet potato.
• Cut off the brown ends of the brussels and slice them in half.
• Put the sausage, sweet potato, and brussels all on a large sheet pan.
• In a small bowl, combine the olive oil, oregano, thyme, basil, paprika, garlic powder, seasoned salt (I use 1/2 teaspoon -- scale to preference), and cracked pepper (I use 1/2 teaspoon -- scale to preference).
• Stir together and then pour over the sausage and veggies.
• Add the sprigs of rosemary and then toss everything together.
• Bake for 15 minutes, remove and stir everything around.
• Return to the oven and bake for another 8-15 minutes or until veggies are tender.
• Remove from the oven and toss again adding in the cranberries and pecans.
• If desired top with some freshly grated parmesan cheese and enjoy.