SHEET PAN SAUSAGE & ROASTED VEGGIES

A hearty, flavourful, and nutritious one-pan meal with sausage, and seasonal vegetables, served over fresh arugula with a tangy Greek yogurt topping. This dish can be a total weeknight kitchen sink meal. Feel free to modify to fit your dietary needs and fridge inventory! 

Ingredients

• 2 sausages (chicken, turkey, or pork), sliced into rounds or pulled out of casing

• 2 cups butternut squash or sweet potatoes, peeled and cubed

• 1 red onion, sliced into thick wedges

• 1 cup broccoli florets cauliflower, or zucchini 

• 2 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp garlic powder

• ½ tsp salt

• ½ tsp black pepper

• 2 cups fresh arugula

• 1 tbsp lemon juice

• 1 tbsp extra virgin olive oil

• ½ cup Greek yogurt or sheeps yogurt 

• 1 clove garlic, finely minced or grated

• ½ tsp salt

• ¼ tsp black pepper

Instructions

1. Preheat Oven: Set oven to 375°F and line a large sheet pan with parchment paper.

2. Prepare the Ingredients: In a large bowl, butternut squash (or sweet potato), onion, broccoli (or other veg)  with olive oil and seasonings (paprika, garlic powder, salt, and pepper).

3. Roast: Spread everything evenly on the sheet pan (sausage & veggies). Roast for 25-30 minutes, stirring halfway, until the sausage is cooked and veggies are caramelized. (time may be adjusted based on the temperament of your oven) 

4. Make the Greek Yogurt Topping: In a small bowl, mix Greek yogurt, raw garlic, salt, and pepper. Let it sit to meld flavors.

5. Assemble: Toss arugula with lemon juice and olive oil. Divide onto plates, then top with the sausage and vegetables.

6. Serve: Drizzle or dollop with the Greek yogurt topping and enjoy!