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Low Carb, THM S, Sausage and Veggie Sheet Pan Dinner

Low Carb Sausage and Veggie sheet pan dinner

Not only is this dinner low carb, trim healthy mama s, it is delicious!! How many ways can you say delicious, absolutely yummy, my new favorite, etc? This dinner was AMAZING!!! So I am all about delicious and easy. Those are my two main goals when I am in the kitchen. I want to spend as little time in the kitchen as possible while still making delicious meals for my family. Sheet pan dinners to the rescue!! I still feel like sheet pan should be one word and not two. Anyone with me? This doesn’t take away from how tasty this recipe is!

This sausage sheet pan dinner isn’t only easy and delicious, you can clean out your fridge of all the veggies you need to use up.

This dinner was one of those where I take something from the freezer (meat) and look in the fridge for inspiration. The sausage is an Ekrich type sausage from Costco(pic below). This beef sausage is amazing but if you don’t have a Costco membership Aldi and Walmart have suitable alternatives. In each package there are 10 generous servings. I usually divide each package in half for my family. If your family is smaller you can make this package of smoked sausage go father. Or if your kids are younger, you can definitely stretch the meat from Costco into 3 meals or more.

When you need to make a sheet pan dinner, check your fridge and pantry for any veggies that you need to use up.

I don’t always use all of my veggies up before their best by date. I had some broccoli I actually cut up to use in this recipe but I felt like it was past it’s prime. I put the broccoli in my compost (I’m not perfect but I do try) and looked for what else I might have. I found Brussels sprouts, asparagus, yellow squash, zucchini, a few carrots, an onion, and a few purple potatoes. Mushrooms, green beans, broccoli, radishes, cauliflower are all great additions. Look in your fridge drawers and pull out whatever veggies you have.

Let’s talk veggies!!

For the asparagus, I broke off the end (you basically hold near the bottom of the asparagus and gently try to break off the part will break). and then cut what was left into thirds. My Brussels sprouts weren’t all the same size. I cut the bottoms off and then depending on the size of the Brussels sprouts, I cut them in halves, thirds, or fourths. Basically what your goal is is to have all of your veggies to be finished at the same time. You don’t want raw carrots and burnt asparagus.

Let’s talk seasonings.

I love minced garlic and garlic powder. Onion powder and smoked paprika. are great are as well. You can get crazy now or keep it simple. A little rosemary or thyme would be nice. Old Bay seasoning would be amazing. You can go Mexican, Italian or Greek. Add some cayenne or shake on some hot sauce if your family loved heat. I used olive oil for my fat. You can use red palm oil, ghee, butter, avocado oil, or refined coconut oil. I wouldn’t use unrefined because of the coconut taste. This is a meal you can plan or use to clean out your fridge. It would be a great lazy or busy weekend meal to get the veggies out of the fridge before you buy new ones.

Low Carb, THM S Sausage and veggie Sheet Pan Dinner

Ingredients

  • Amount of sausage needed for your family
  • 1 Sm-Med Yellow Squash
  • 1 Sm-Med Zucchini
  • 1 C Brussels sprouts, trimmed and cut into quarters
  • 3 Carrots, sliced and diced as needed
  • 16 oz Package of asparagus, ends trimmed and cut into thirds
  • 1 Med Onion cut into chunks

Any other veggies you want to add

  • 1 1/2 t Salt
  • 1 t Black Pepper
  • 1 t Smoked Paprika
  • 1/2 t Garlic and Onion powders
  • 2 T Olive oil
  • 1 T Minced Garlic

Any extra seasonings you want

    Instructions

    • Preheat your oven to 375 degrees. Place parchment on your sheet pan. You can use aluminum foil if you don't have parchment paper. Place your veggies on your lined pan.
    • Cut up your meat and add to the pan. Add your seasonings and oil and toss to coat.
    • Bake for 20 minutes. Take the pan out and toss around the veggies. Test them and see if they need to bake longer. Check every 5 minutes until veggies are done.
    • Serve warm.

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