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Sheet Pan Roasted Sausage and Vegetables (Paleo + Whole30)

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author J+E | Real Simple Good

Ingredients

  • 1 butternut squash, seeds removed and cubed
  • 2 parsnips, sliced into rounds
  • 3 carrots, sliced into rounds
  • 2 tbsp ghee, melted (or sub avocado oil)
  • 1 sprig fresh rosemary, chopped
  • 1 tsp sea salt
  • 4 pre-cooked sausages

For the rest of the bowls:

  • 4 cups greens
  • 1 avocado, pitted and sliced
  • 1 batch ranch dressing (see below)

For the ranch dressing:

  • 1.5 tsp dried parsley
  • 1.5 tsp chives
  • 1 tsp dill weed
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp onion flakes
  • 1/4 tsp ground pepper
  • 1/3 cup mayo
  • 1/4 cup water (add more until you reach your desired consistency)

Instructions

  1. Preheat oven to 400° Fahrenheit and line one large or two medium-sized sheet pans with parchment paper. 

  2. Prep veggies and sausage as noted, and place veggies in a large mixing bowl. Add melted ghee or avocado oil, rosemary and sea salt. Toss to coat. Then, spread out on sheet pans(s) in an even layer and add sausage to pan. Place in the oven to roast for 30-40 minutes, until squash is tender. 

  3. While sausage and veggies are roasting, make ranch dressing. Place all of the dressing ingredients in a bowl or jar and whisk until creamy. Refrigerate until you serve. 

  4. Also, while the sausage and veggies roast, prep greens and avocado. 

  5. Once squash is tender, remove sausage and veggies from oven and make bowls. Start with a bed of greens and layer on sausage and veggie mixture. Top with ranch and avocado. Enjoy!