I am not even joking about how easy this recipe is, and how yummy it is…and its good FOR YOU. Well, its not fried, or cooked in oil, or a pan on the stove…its all roasted and 1/2 of the meal is veggies. 🙂 The only hassle at all with this recipe is chopping vegetables, but if you hate that part – buy them pre-chopped at your grocery store and you’ll fly through this. I only took like 3 pictures because this is such a fast/easy recipe. My son even ate it and he never eats veggies OR meat! #WINNING mom move. I hope you like it as much as my family did.
- 1 package rope sausage (or you can use a package of links). I used Johnsonville – love that brand. Slice the sausage, about 1/4 inch thick.
- 1.5 cups small new potatoes or other small potato variety – cut into halves or quarters (want them to be the size of a quarter or smaller)
- 1.5 cups asparagus chopped into 2 inch pieces
- 2 cups broccoli chopped small
- 1 cup canned corn – drain liquid
- 1 cup chopped red pepper
- 1 tbsp oregano
- 1 tbsp sage
- 1 tbsp thyme
- 2 tsp garlic powder
- 3 tbsp EVOO
- Heat oven to 400 degrees
- In large mixing bowl, add sausage, broccoli, red pepper, asparagus, oregano, thyme, sage, garlic powder 1 tsp pepper, 2 pinches salt and 2 tbsp EVOO. Mix well and place onto foil-lined baking sheet
- In same bowl, add 1 tbsp EVOO, potatoes, pinch of salt and pinch of black pepper. Mix well to coat and place on separate foil-lined baking sheet.
- Place both baking sheets into the oven. Turn timer on for 10 minutes.
- At 10 min flip over the veggie/sausage mix – turning all vegetables & sausage over
- At the same 10 min mark, flip the potatoes as well…and then sprinkle the cup of corn onto the potatoes
- Turn on timer for 3 more minutes. Then remove veggies/sausage. (total cooking time about 13 min)
- Check potatoes for tenderness, if not easy to pierce with fork – return to oven for 3 more minutes at a time until done.
- Mix both trays into large serving bowl – potatoes/corn and sausage/veggie mix