Heart-Healthy Savory Sausage with Roasted Vegetables

Bursting with flavor and nutrition, this Heart-Healthy Savory Sausage with Roasted Vegetables is the ultimate sheet pan dinner that’s big on taste and easy on effort. Featuring low-fat, low-sodium chicken sausage paired with a vibrant medley of red and yellow bell peppers, zucchini, red onion, and sweet baby carrots, this dish is seasoned with aromatic dried oregano, thyme, and a touch of balsamic vinegar for a delightful depth of flavor. Oven-roasted to perfection, the vegetables caramelize beautifully while the sausages stay juicy, creating a one-pan masterpiece that’s ready in just 45 minutes. Perfect for weeknight dinners or meal prep, this recipe is a delicious way to incorporate heart-healthy protein and fiber-packed veggies into your diet. Serve it as-is or over a bed of quinoa or brown rice for a wholesome and satisfying meal everyone will love.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 links chicken sausage (low-fat, low-sodium)
• 1 medium red bell pepper
• 1 medium yellow bell pepper
• 1 medium zucchini
• 1 medium red onion
• 1.5 cups baby carrots
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 0.5 teaspoon black pepper
• 0.5 teaspoon garlic powder
• 0.25 teaspoon salt

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it with olive oil.

Step 2

Slice the red and yellow bell peppers and zucchini into bite-sized pieces. Cut the red onion into wedges. Ensure all vegetables are roughly the same size for even cooking.

Step 3

Place the sliced vegetables and baby carrots into a large mixing bowl. Add olive oil, balsamic vinegar, dried oregano, dried thyme, black pepper, garlic powder, and salt. Toss everything together until the vegetables are well coated with the oil and seasonings.

Step 4

Spread the seasoned vegetables evenly over the prepared baking sheet.

Step 5

Place the chicken sausages on the baking sheet among the vegetables, ensuring they are also evenly spaced.

Step 6

Roast in the preheated oven for 25 to 30 minutes, or until the vegetables are tender and slightly caramelized and the sausages are cooked through, reaching an internal temperature of 165°F (74°C). Turn the sausages and stir the vegetables halfway through the cooking time for even browning.

Step 7

Once cooked, remove the baking sheet from the oven. Let it sit for a few minutes before serving.

Step 8

Serve the sausages with a generous portion of the roasted vegetables. Enjoy this heart-healthy dish with your choice of whole grain, like quinoa or brown rice, if desired.

Nutrition Facts

Serving size	(1260.6g)

Amount per serving	% Daily Value*
Calories	1121.8

Total Fat 52.6g	0%
Saturated Fat 10.5g	0%
Polyunsaturated Fat 4.9g
Cholesterol 244.8mg	0%
Sodium 3944.1mg	0%
Total Carbohydrate 78.5g	0%
Dietary Fiber 15.7g	0%
Total Sugars 37.2g
Protein 81.4g	0%

Vitamin D 0IU	0%
Calcium 232.1mg	0%
Iron 6.0mg	0%
Potassium 2917.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.5%

Protein: 29.3%

Carbs: 28.2%