👩🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
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2
In a very large mixing bowl, combine the diced sweet potato, broccoli florets, bell pepper strips, and red onion wedges. Drizzle with olive oil and sprinkle with garlic powder, onion powder, Italian herbs, smoked paprika, salt, and black pepper. Toss well until all vegetables are evenly coated.
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3
Add the sliced sausage to the bowl and toss gently to combine with the seasoned vegetables.
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4
Spread the mixture in a single layer on the prepared baking sheet. Ensure not to overcrowd the pan; use two sheets if necessary for even roasting.
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5
Roast for 15 minutes. Remove the pan from the oven, stir everything well with a spatula to flip the vegetables and sausage.
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6
Return to the oven and continue roasting for another 10-15 minutes, or until the sweet potatoes are tender when pierced with a fork and the vegetables are nicely browned and slightly crispy.
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7
Remove from the oven, garnish with fresh parsley if desired, and serve immediately.
💡 Notes
For best results, avoid overcrowding the sheet pan. If you're doubling the recipe, use two baking sheets. Leftovers store well in an airtight container in the refrigerator for 3-4 days and can be reheated in the oven or microwave.
🥗 Nutrition (per serving)
Calories
410 kcal
Protein
30g
Total Fat
18g
Saturated Fat
5g
Carbs
34g
Fiber
8g
Sugar
9g
Sodium
750mg
Cholesterol
70mg
