RECIPE: ROASTED CHICKEN SAUSAGE & ROOT VEGETABLES

This sheet pan method of roasting makes prep and clean up easy.

INGREDIENTS

  • 1 tablespoon olive oil, divided
  • 1 package low-fat chicken sausages
  • ½ sweet potato, chopped
  • 1 cup brussels sprouts, chopped
  • 2 medium-sized beets, chopped
  • 1 red pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • ½ teaspoon salt
  • ½ teaspoon pepper

INSTRUCTIONS

  1. Preheat oven to 450 F. Heat 1 tablespoon olive oil over medium heat in a large skillet. Add turkey sausages and cook for 7-8 minutes until browned but not quite cooked in the middle.
  2. Meanwhile, add vegetables to a large baking sheet and toss with olive oil, garlic, rosemary, salt and pepper. Bake in the oven for 15 minutes until vegetables are tender.
  3. Remove from oven and add turkey sausage, cooking another 5 minutes. Remove from oven, serve and enjoy!

MAKES 4 SERVINGS

(Serving size: 1.5 CUP)

309 calories
18 g fat
4 g saturated fat
20 g carbs
4 g fiber
20 g protein

 

Source: modified from www.thegirlonbloor.com