Oven Roasted Sausage and Vegetables
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
- 1 head broccoli cut into bite sized pieces
- 4 cloves garlic sliced
- 1/2 red onion sliced
- 1 cup cherry tomatoes sliced in half
- 1 cup mushrooms baby bellas sliced
- 2 tbsp olive oil
- salt and pepper
- 1 lbs chicken sausage of choice I used a parsley and cheese chicken sausage
- 8 oz pasta
- 15 oz jar red pepper alfredo sauce or sauce of choice if desired
Preheat the oven to 425.
In a large baking dish, toss the broccoli, garlic, onion, cherry tomatoes, and mushrooms with olive oil and season with salt and pepper. Shake dish a bit to spread everything evenly in a single layer.
Nestle the chicken sausage into the vegetables.
Bake for 15-18 minutes, carefully toss everything.
Bake for another 15 to 20 minutes until veggies are roasted and sausage is cooked through.
Meanwhile, cook pasta according to directions in a large pot of salted water until al dente.
Remove the roasting veggies from the oven. Place the sausage on a platter to rest.
Toss pasta with sauce and add in the roasted veggies. Slice the sausage and stir in as well.
Calories: 764kcal | Carbohydrates: 65g | Protein: 33g | Fat: 41g | Saturated Fat: 13g | Cholesterol: 149mg | Sodium: 1934mg | Potassium: 796mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1530IU | Vitamin C: 148.1mg | Calcium: 96mg | Iron: 3.2mg