Sausage and Veggie Skillet Supper
Whip up a hearty and flavorful one-pan wonder with this Sausage and Veggie Skillet Supper, the perfect combination of convenience and nutrition! Packed with smoky sausage, sweet potatoes, and a colorful medley of zucchini, bell peppers, and baby spinach, this dish is as visually stunning as it is delicious. Flavored with aromatic garlic, paprika, and oregano, every bite bursts with savory, well-seasoned goodness. Ready in just 40 minutes with minimal cleanup, this easy skillet recipe is an ideal weeknight dinner for busy families. Garnish with a sprinkle of fresh parsley for an extra pop of flavor, and pair it with rice, crusty bread, or enjoy it all on its own. This gluten-free, veggie-loaded meal is sure to satisfy while keeping things simple and wholesome.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked sausage
- 1 medium yellow onion
- 1 medium red bell pepper
- 1 medium zucchini
- 2 medium sweet potatoes
- 3 cloves garlic
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups baby spinach
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Begin by prepping all the ingredients. Slice the smoked sausage into 1/4-inch rounds. Dice the onion, and chop the bell pepper and zucchini into bite-sized pieces. Peel and cube the sweet potatoes. Mince the garlic cloves.
Heat the olive oil in a large skillet over medium heat. Add the sliced sausage and cook for 4-5 minutes, stirring occasionally, until browned on both sides. Remove the sausage from the skillet and set it aside.
In the same skillet, add the diced sweet potatoes. Cook for 5-6 minutes, stirring occasionally, until they begin to soften.
Add the onion, bell pepper, and zucchini to the skillet. Cook for another 5 minutes, stirring frequently, until the vegetables start to become tender.
Stir in the minced garlic, paprika, oregano, salt, and black pepper. Cook for 1 minute, stirring constantly, until fragrant.
Return the browned sausage to the skillet. Stir everything together and cook for 4-5 minutes, until the sausage is heated through and the vegetables are fully cooked.
Add the baby spinach to the skillet and cook for 1-2 minutes, stirring, until the spinach wilts.
Taste and adjust seasoning with additional salt or pepper if needed.
Sprinkle with fresh parsley, if desired, and serve immediately. Enjoy your Sausage and Veggie Skillet Supper!
Nutrition Facts
Calories |
1683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.9 g | 151% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 6987 mg | 304% | |
| Total Carbohydrate | 98.4 g | 36% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 38.0 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1628 mg | 35% | |
*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.
