Paleo Sausage and Peppers

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Ok, you guys…I am about to give you the easiest and most delicious weeknight meal you can make. A bonus: it is paleo too {if you care about that kind of thing}! Seriously, I make this on Sundays and then I grab a little for breakfast with a poached egg or Mathlete will have it for dinner with rice {yes, we still keep rice in our mostly paleo kitchen} when I am gone. I can’t tell you much we love our paleo sausage and vegetables!

Now, I know you see Paleo up there and worry that means there is no flavor or you won’t like it. Trust me, you have to try this! You can substitute any of your favorite vegetables and meats in it and skip the whole paleo part. It really is the most versatile meal you will make. Plus, besides some chopping, it is takes almost no work to make.

Ingredients for Paleo Sausage and Peppers:

2 Parsnips, peeled and cut into 1-inch pieces
1 sweet potato, peeled and cut into 1-inch pieces
2 bell peppers, cut into pieces
1 zucchini, sliced
1 yellow squash, sliced
2 links chicken sausage (I use the chicken and apple version), sliced
2 tsp Italian seasoning
1 Tbsp olive oil

Let’s Make It:

1) Preheat oven to 375 degrees. Line a large, rimmed baking sheet with nonstick foil. 

2) In a bowl, combine parsnips, sweet potato, bell peppers, 1 tsp Italian seasoning and 1/2 Tbsp olive oil. Toss to coat. Pour onto baking sheet and bake for 10 minutes.

3) While the vegetables cook, combine zucchini, squash, sausage, 1 tsp Italian seasoning and remaining olive oil. Toss to coat. After 10 minutes of baking the first vegetables, add zucchini mixture to pan and continue baking all of the vegetables and sausage for another 7-10 minutes. 

I told you it was so easy to make this! You will love finding new ways to eat this too.

What do you cook on busy nights? Do you have a go to recipe that you make every week to keep around for last minute meals? 

Paleo Sausage and Peppers

2015-03-26 18:50:37

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Ingredients

1. 2 Parsnips, peeled and cut into 1-inch pieces
2. 1 sweet potato, peeled and cut into 1-inch pieces
3. 2 bell peppers, cut into pieces
4. 1 zucchini, sliced
5. 1 yellow squash, sliced
6. 2 links chicken sausage (I use the chicken and apple version), sliced
7. 2 tsp Italian seasoning
8. 1 Tbsp melted ghee

Instructions

1. Preheat oven to 375 degrees. Line a large, rimmed baking sheet with nonstick foil.
2. In a bowl, combine parsnips, sweet potato, bell peppers, 1 tsp Italian seasoning and 1/2 Tbsp melted ghee. Toss to coat. Pour onto baking sheet and bake for 10 minutes.
3. While the vegetables cook, combine zucchini, squash, sausage, 1 tsp Italian seasoning and remaining ghee. Toss to coat. After 10 minutes of baking the first vegetables, add zucchini mixture to pan and continue baking all of the vegetables and sausage for another 7-10 minutes.

By Shannah @ Just Us Four

My Suburban Kitchen https://www.mysuburbankitchen.com/