Sheet Pan Sausage, Potato, & Veggie

I make this sheet pan meal once a week either for lunch meal prep or as dinner because it is so easy, the sauce is unreal delicious, it's whole 30 compliant (for those who care), and it's so easily customizable!

Ingredients

• 1 package of Aidell's Chicken & Apple Sausage, cut into 1/2 inch thick pieces

• 1, 24oz bag of honey gold baby potatoes, cut in half

• 1 bunch of asparagus, ends trimmed off

• ½ cup olive oil or avocado oil

• ¼ cup coconut aminos

• 2 tbsp dijon mustard

• 1 tbsp Frank's Red Hot

• 2 cloves garlic, minced

• 1 tsp onion powder

• 1 tsp sea salt

• Tessamae's Ranch, optional

I've also used hot dogs, broccoli, green beans, etc. totally customizable!!

Step by Step

1. Preheat oven to 425. Line a large sheet pan with parchment paper or foil (add cooking spray if using foil)

2. Add diced potatoes to a medium sized bowl.

3. Add chopped sausage and asparagus to a separate bowl.

4. Whisk remaining ingredients together (not the ranch) to create the sauce. This sauce is unreal you guys....

5. Pour half the sauce over the potatoes, and half over the sausage/asparagus. Mix well using your hands so all pieces are covered.

6. Add ONLY the potatoes to the pan, and bake for 15 minutes. Remove the pan from the oven and add the sausage and asparagus to the pan. Sometimes I use one whole pan for potatoes and another for the sausage/asparagus.

7. Spread out evenly and bake for an additional 15 minutes.

8. The sauce it's cooked in is enough but I really like adding Tessame's ranch to mine when I serve it 🤩

serves 3, 26g protein per serving