This is a good Whole30 meal to throw together in one pan and roast for a good, filling, healthier dinner!
Even though they’re on Whole30 I try not to eat too many processed meats…but the chicken sausages
from Traders are some of our favorites! They make this meal a little bit different and heartier. I originally
saw the idea on this amazing food blog that my friend Paige showed me and tweaked a little bit!
It’s amazing by itself, served over quinoa/brown rice, or mixed with eggs as a hearty breakfast!
1 onion, diced
3 bell peppers, diced (any variety)
10 small potatoes, diced into cubes (can sub a few sweet potatoes)
1 package chicken sausage (try Trader’s Garlic Herb Chicken Sausage)
2 tbsp extra virgin olive oil
1 clove garlic, minced
salt and pepper to taste
rosemary to taste
Preheat oven to 425. Line a baking sheet with foil and lightly spray.
Put the diced potatos, bell pepper, onion and minced garlic in a large bowl.
Slice the sausage into thin rounds and slice each round in half. Add to the bowl of veggies.
Drizzle extra virgin olive oil over the veggies and sausage and toss to coat. Season with salt and pepper and rosemary!
Spread out in a single layer on the baking dish. Bake for 25-35 minutes or until the sausage and veggies start to brown. Remove from oven and let cool.
Serve as is, or over quinoa/brown rice, or with scrambled eggs!