Sheet Pan Andouille Sausage and Vegetables
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Simply Scratch · by Laurie McNamara★ 5.0 (3)

Sheet Pan Andouille Sausage and Vegetables

NUTRITION · PER SERVING45M COOK
CAL 19%·PRO 40%
CARBS 33G35% OF CAL
5G FIBER20G OTHER8G TOTAL SUGAR
FAT 19G46% OF CAL
5G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Smoky andouille sausage roasted with potatoes, broccoli, and bell peppers on one sheet pan. Seasoned and flavorful, serve with rice or hot sauce.

mainamericanporkdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 pound baby potatoes (halved (we like baby redskin))
  • 1 medium red bell pepper (roughly chopped)
  • 1 medium red onion (chopped)
  • 2 tablespoons avocado oil (or other oil safe for high-heat cooking)
  • 1 teaspoon garlic powder
  • 1 teaspoon ground mustard (dry)
  • 3/4 teaspoon dried parsley
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 12 ounces andouille sausage (sliced into coins (we love Aidells brand))
  • 8 ounces broccoli florets
  • avocado spray
  • 2 green onions (sliced - for serving)
  • hot sauce (for serving (we love Frank's Red Hot))
  • 1 tablespoon minced parsley
PREP
10M
SODIUM
1039MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.