FROM 30/10'S KITCHEN...

Sheet Pan Italian Sausage Bake

Another Delicious 30/10 Recipe

RECIPE SUMMARY

 

Sheet Pan Italian Sausage Bake 

Makes 4 Servings: Each serving counts towards 1 personal serving of Meat, 2 cups of Vegetables (1/2 cup restricted vegetables), 1 tablespoon oil   

 

INGREDIENTS

 1 lb Isernio’s Italian Chicken Sausage
 1 cup Button Mushroom, quartered
 ½ cup Yellow Crookneck Squash, sliced into half rounds
 ½ cup Zucchini, sliced into half rounds
 1 cup Eggplant, sliced similar to zucchini
 1 cup Tomatoes, diced or whole if cherry tomatoes
 2 tablespoons Olive Oil
 ¼ teaspoon Onion Powder
 ¼ teaspoon Garlic Powder
 1/8 teaspoon Sea Salt
 Black Pepper to taste

 

DIRECTIONS

1

Heat the oven to 375ºF, and line a baking sheet with parchment or aluminum foil.

2

Place the cut vegetables in a medium bowl and coat with the oil and spices. Pour onto the prepared baking sheet.

3

Use a spoon to place dollops of the sausage on the same sheet, place the baking sheet in the oven for 30 minutes.

4

Remove and enjoy.

 

Ingredients

 1 lb Isernio’s Italian Chicken Sausage
 1 cup Button Mushroom, quartered
 ½ cup Yellow Crookneck Squash, sliced into half rounds
 ½ cup Zucchini, sliced into half rounds
 1 cup Eggplant, sliced similar to zucchini
 1 cup Tomatoes, diced or whole if cherry tomatoes
 2 tablespoons Olive Oil
 ¼ teaspoon Onion Powder
 ¼ teaspoon Garlic Powder
 1/8 teaspoon Sea Salt
 Black Pepper to taste

Directions

1

Heat the oven to 375ºF, and line a baking sheet with parchment or aluminum foil.

2

Place the cut vegetables in a medium bowl and coat with the oil and spices. Pour onto the prepared baking sheet.

3

Use a spoon to place dollops of the sausage on the same sheet, place the baking sheet in the oven for 30 minutes.

4

Remove and enjoy.

Sheet Pan Italian Sausage Bake