Paleo Savory Sausage with Roasted Vegetables
Elevate your dinner routine with this Paleo Savory Sausage with Roasted Vegetables recipe – a wholesome, flavor-packed meal that’s as nutritious as it is satisfying. Juicy sausage patties, made from a blend of ground pork and chicken and seasoned with fresh sage, thyme, and a hint of spice, are perfectly paired with an array of roasted vegetables, including sweet potatoes, zucchini, and broccoli, for a colorful, nutrient-rich side. This dish is gluten-free, dairy-free, and Paleo-friendly, making it an excellent choice for clean eating. With a quick prep time and the magic of oven roasting, this one-pan wonder is perfect for busy weeknights or meal prepping for the week ahead. Serve it warm and let the caramelized sweetness of the vegetables complement the savory, herb-infused sausage for a crowd-pleasing feast that’s ready in under an hour!
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Recipe Information
Ingredients
- 1 pound ground pork
- 0.5 pound ground chicken
- 1 tablespoon fresh sage
- 1 tablespoon fresh thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon crushed red pepper flakes
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 large sweet potatoes
- 1 large red bell pepper
- 1 large zucchini
- 1 medium red onion
- 1 cup broccoli florets
Instructions
Preheat the oven to 400°F (200°C).
In a large bowl, combine ground pork, ground chicken, sage, thyme, garlic powder, onion powder, crushed red pepper flakes, sea salt, and black pepper. Mix together with your hands until well combined. Shape into small sausage patties, about 2 inches in diameter.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausage patties and cook for about 3-4 minutes on each side or until fully cooked and browned. Remove from the skillet and set aside.
Peel and cut sweet potatoes into 1-inch cubes. Cut the red bell pepper, zucchini, and red onion into 1-inch pieces.
In a large mixing bowl, combine the sweet potatoes, bell pepper, zucchini, red onion, and broccoli florets. Drizzle with 1 tablespoon of olive oil and toss to coat. Season with sea salt and black pepper to taste.
Spread the vegetables onto a large baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, tossing halfway through.
Add the cooked sausage patties to the baking sheet with the vegetables during the last 5 minutes of roasting to warm through.
Serve the sausage patties with the roasted vegetables on a platter for a hearty and satisfying meal.
Nutrition Facts
Calories |
2465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.1 g | 182% | |
| Saturated Fat | 44.7 g | 224% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 601 mg | 200% | |
| Sodium | 5376 mg | 234% | |
| Total Carbohydrate | 122.7 g | 45% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 45.6 g | ||
| Protein | 176.2 g | 352% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2383 mg | 51% | |
*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.
