Ingredients
4
4 servings
- •1 large head broccoli, cut into florets
- •10 ounces baby potatoes, halved
- •1 large carrot, sliced
- •½ red onion, roughly chopped
- •3 tablespoons olive oil
- •2 tablespoons whole grain mustard
- •2 tablespoons grated Pecorino Romano cheese
- •1 teaspoon dried thyme
- •½ teaspoon dried oregano
- •salt and ground black pepper to taste
- •4 mild Italian sausage links
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place broccoli, baby potatoes, carrot, and onion in a large bowl. Pour in olive oil, mustard, Pecorino Romano cheese, thyme, oregano, salt, and pepper. Toss well to coat, then spread vegetables in an even layer on a sheet pan. Arrange sausages in the pan, pushing aside the vegetables so that the sausages touch the bottom of the pan.
- Bake in the preheated oven, flipping sausages and vegetables halfway through until sausages are no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Nutritional Facts
Per 4 servings
- Calories: 476
- Carbohydrate: 25g
- Fat: 33g
- Fiber: 5g
- Protein: 21g
- Sugar: 4g
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