Roasted Vegetables with Shrimp and Sausage
Roasted Vegetables with Shrimp and Sausage is so delicious and EASY to prepare! Use your favorite sausage and vegetables you want! I tell you how to cut the different vegetables so they all cook at the same time. A great, easy meal and a nod to the healthy Mediterranean Diet!
Servings:
Calories: 287
Equipment
- Rimmed Sheet Pan
Ingredients
- 8 to 9 cups vegetables your choice, read instructions below for how to cut them
- 2 tablespoons olive oil
- salt to taste
- black pepper to taste
- ½ to ¾ pound shrimp raw, large, peeled
- 2 links sausage uncooked, cut into chunks, your choice of sausage
Instructions
- Preheat the oven to 425°.
- Use some root vegetables, cut into 1-inch chunks. e.g. potatoes, carrots.
- Use some other vegetables, cut up into 2-inch chunks. e.g. squash, eggplant, peppers, onions. Brussel sprouts: cut in half.
- In a large bowl, place the vegetables, shrimp, and sausage.
- Pour the oil over everything in the bowl, and sprinkle in the salt and pepper to your taste. With a rubber spatula, or your hands, gently stir so everything is nicely coated with the oil. You can mix this all in the sheet pan, but I find it easier to coat everything in a bowl first.
- Spread out all the ingredients in a single layer in a sheet pan with a rim. Do not overcrowd the vegetables.
- Bake at 425°uncovered, for 25-35 minutes. About half-way through the baking time, use tongs to flip over the veggies, shrimp, and sausage.
- Serve immediately.
EXTRA TIP:
SAUSAGE: I used chicken sausage this time. Use any sausage you wish.
ROOT VEGETABLES: Cut into 1-inch chunks. OTHER VEGETABLES: Cut into 2-inch chunks.
LIKE GARLIC? Sprinkle in 1 to 2 teaspoons of garlic powder to the mix before roasting.
Calories: 287kcal | Carbohydrates: 49g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 242mg | Potassium: 923mg | Fiber: 15g | Vitamin A: 18484IU | Vitamin C: 38mg | Calcium: 127mg | Iron: 4mg