🥘 Ingredients
-
bell pepper (into ½-inch pieces)2 medium
-
black pepper1 tsp
-
broccoli1.5 lbs
-
fry seasoning1 packet
-
honey dijon dressing2 packets
-
italian pork sausage2 links
-
salt1 tsp
-
scallions (whites and greens separated)2 stalks
-
sweet potato (into ½-inch pieces)2 medium
🍳 Cookware
- large baking sheet
- baking sheet
- cutting board
-
1Wash and dry all produce. Dice sweet potato . Core, deseed, and dice bell pepper . Cut broccoli florets into bite-size pieces if necessary. Adjust oven racks to middle and top positions and preheat to 425°F.sweet potato: 2 medium (into ½-inch pieces), bell pepper: 2 medium (into ½-inch pieces), broccoli: 1.5 lbs -
2Toss sweet potato and bell pepper on a large baking sheet with a generous drizzle of olive oil, fry seasoning , salt , and black pepper . Roast on the middle rack until browned and tender ⏱️ 22 minutes .fry seasoning: 1 packet, salt: 1 tsp, black pepper: 1 tsp -
3Meanwhile, toss broccoli on one side of a second baking sheet with a drizzle of olive oil, salt, and pepper. Place italian pork sausage on the empty side of the same sheet. Roast on the top rack, flipping the sausage halfway through, until the broccoli is browned and tender and the sausage is fully cooked ⏱️ 18 minutes .italian pork sausage: 2 links -
4While everything roasts, trim and thinly slice scallions . In the last ⏱️ 5 minutes of the sweet potato and bell pepper roasting time, carefully sprinkle the scallion whites on top.scallions: 2 stalks (whites and greens separated) -
5Once the sausage is done, transfer it to a cutting board . Let cool slightly, then thinly slice. Carefully transfer the roasted broccoli to the sheet with the sweet potato and bell pepper; toss to combine. -
6Divide the veggie jumble and sausage between plates. Drizzle with honey dijon dressing . Sprinkle with scallion greens and serve.honey dijon dressing: 2 packets