One-Pan Sausage & Veggies

This recipe is just as easy and healthy as it looks. This is one of my favourite suppers to make for meal prep when I want a healthy option that doesn't make me feel sluggish after. It's perfect for a summertime family supper, especially for a busy night of activities afterward.

I like to throw all the vegetables that I found on sale at the grocery store, some sausage, and sometimes even shrimp with a bit of sauce and spices.

Serves: 4

Prep time: 20 min

Cook time: 40-45 min

Ingredients

1 coil of farmer sausage

1 bell pepper, sliced

1 handful of asparagus sprigs (approx. 15 sprigs), cut into bite-sized pieces

1 medium sweet potato, cut into 1/2-inch cubes

10 mushrooms, quartered

1 tsp garlic powder

1/2 tsp seasoning salt

Pepper

2 tsp chilli powder

1 tsp paprika

1/4 tsp cayenne

1/4 tsp dried thyme

1 tbsp oil

1/4 cup oyster sauce

2 tbsp hot sauce

1 tbsp chili oil (see notes, can be swapped for sweet chilli sauce, teriyaki, or honey garlic)

1 tbsp honey

Directions

1. Preheat oven to 375. Combine the garlic powder, seasoning salt, pepper, chilli powder, paprika, cayenne, and thyme in a small bowl. Cut the sweet potatoes and coat in oil and a quarter of the seasoning. Put in the oven and cook for 10 minutes.

2. While the potatoes start the cook, cut the sausage into bite-size pieces. Mix up half of the remaining seasoning with the last 4 ingredients. Toss with the cut up sausage in a bowl. Add to the pan once the potatoes have cooked for 10 minutes. Return to the oven.

3. Meanwhile, cut up the remaining vegetables and coat in 1/2 tbsp oil and the remaining seasoning. After the sausage has been in the oven for 10 minutes, add the remaining vegetables to the pan and stir in. Bake for 20-25 more minutes, until the potatoes and sausage are fully cooked.

4. Serve immediately or store in the fridge for 3-4 days.

Notes:

• Chilli Oil: 1/2 cup oil and 1 tbsp red pepper flakes. I like to make extra and keep a jar of this on hand for dishes that need a little extra spice.

• You can cook rice or quinoa to serve as a bed for this dish. I didn't do it this time but it goes well together!

• The oyster sauce can be swapped for barbecue sauce if that's not something you usually have laying around.

• Like I said, I sometimes also add shrimp, just make a bit more sauce and toss it in that. Add to the pan enough to warm if already cooked and if not, add to the pan 9-13 minutes before taking the whole pan out. Cook until the shrimp is pink.

I started making this recipe a couple years ago in my first year of university. I don't know where I got the idea but that's when I start meal prepping every week and was looking for those super easy and healthy that made my busy weeks with school and work a bit less busy. I can't really explain why I decided to combine oyster sauce and Mexican spices together...some kind of weird university student concoction. but trust me, its good!

Thanks for checking out this recipe. I hope you get to try this out. If you do, be sure to let me know how it goes and send me a picture! If you don't already, follow my Facebook and Instagram pages to get updates about my recipes and subscribe to get weekly (sometimes biweekly) newsletters for summaries of my week and hints of my upcoming recipes.

Have a great rest of your day :)