Heart-Healthy Savory Sausage with Roasted Vegetables
Savor the perfect balance of flavor and nutrition with this Heart-Healthy Savory Sausage with Roasted Vegetables recipe. Featuring low-fat, low-sodium chicken sausage paired with a vibrant medley of bell peppers, zucchini, red onion, and baby carrots, this dish shines with its wholesome ingredients and aromatic seasoning blend of oregano, thyme, garlic, and a touch of balsamic vinegar. Roasted to caramelized perfection, the vegetables complement the juicy sausages beautifully in both taste and texture. Ready in just 45 minutes and designed to satisfy while supporting heart health, this versatile recipe makes for an easy weeknight dinner or an impressive addition to a health-conscious gathering. Serve it as-is for a light, low-carb option or alongside whole grains like quinoa or brown rice for a complete meal. Whether you're meal prepping or cooking for family, this heart-healthy dish is a must-try!
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Recipe Information
Ingredients
- 4 links chicken sausage (low-fat, low-sodium)
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium zucchini
- 1 medium red onion
- 1.5 cups baby carrots
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.25 teaspoon salt
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it with olive oil.
Slice the red and yellow bell peppers and zucchini into bite-sized pieces. Cut the red onion into wedges. Ensure all vegetables are roughly the same size for even cooking.
Place the sliced vegetables and baby carrots into a large mixing bowl. Add olive oil, balsamic vinegar, dried oregano, dried thyme, black pepper, garlic powder, and salt. Toss everything together until the vegetables are well coated with the oil and seasonings.
Spread the seasoned vegetables evenly over the prepared baking sheet.
Place the chicken sausages on the baking sheet among the vegetables, ensuring they are also evenly spaced.
Roast in the preheated oven for 25 to 30 minutes, or until the vegetables are tender and slightly caramelized and the sausages are cooked through, reaching an internal temperature of 165°F (74°C). Turn the sausages and stir the vegetables halfway through the cooking time for even browning.
Once cooked, remove the baking sheet from the oven. Let it sit for a few minutes before serving.
Serve the sausages with a generous portion of the roasted vegetables. Enjoy this heart-healthy dish with your choice of whole grain, like quinoa or brown rice, if desired.
Nutrition Facts
Calories |
1122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 245 mg | 82% | |
| Sodium | 3944 mg | 171% | |
| Total Carbohydrate | 78.5 g | 29% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 37.2 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2917 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
