Pork Sausage over Roasted Veggie Jumble

🥘 Ingredients

• bell pepper
  1 unit
• black pepper
• broccoli
  8 oz
• fry seasoning
  1 tbsp
• honey dijon dressing
  1.5 oz
• italian pork sausage
  9 oz
• olive oil
• salt
• scallions
  2 unit
• sweet potato
  1 unit

🍳 Cookware

• baking sheet
• baking sheet

1. 

   1

   Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry all produce. Dice sweet potato into ½-inch pieces. Core, deseed, and dice bell pepper into ½-inch pieces. Cut broccoli into bite-size pieces if necessary.

   sweet potato: 1 unit, bell pepper: 1 unit, broccoli: 8 oz
2. 

   2

   Toss sweet potato and bell pepper on a baking sheet with a large drizzle of olive oil , fry seasoning , salt , and black pepper . Roast on middle rack ⏱️ 20 minutes until browned and tender.

   olive oil, fry seasoning: 1 tbsp, salt, black pepper
3. 

   3

   Meanwhile, toss broccoli on one side of a second baking sheet with a drizzle of olive oil, salt, and pepper. Place italian pork sausage on empty side of same sheet. Roast on top rack ⏱️ 15 minutes , flipping sausage halfway through, until broccoli is browned and tender and sausage is fully cooked.

   italian pork sausage: 9 oz
4. 

   4

   While everything roasts, trim and thinly slice scallions , separating whites from greens. In the last 5 minutes of sweet potato and bell pepper roasting, carefully sprinkle scallion whites on top.

   scallions: 2 unit
5. 

   5

   Once sausage is done, transfer to a cutting board. Let cool slightly, then thinly slice. Carefully transfer roasted broccoli to sheet with sweet potato and bell pepper; toss to combine.
6. 

   6

   Divide veggie jumble and sausage between plates. Drizzle with honey dijon dressing . Sprinkle with scallion greens and serve.

   honey dijon dressing: 1.5 oz