Sausage and Veggie Bake

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Just because October is far behind us, that doesn't mean we can't create all those yummy Octoberfest inspired sausage recipes from the comfort of our own home. Over the weekend I made this sausage and veggie bake with some leftover veggies that needed to be used up in our fridge, and paired it with some delicious Hillshire Farm® Rope Sausage that I had picked up at Walmart the week before. This wound up being one of my husband's favorite dinners from last week which was surprising considering how many vegetables there were. 

One of my favorite things about this recipe was how easy it was to make. It was just a matter of chopping up a bunch of vegetables (carrots, potatoes, cabbage and onions), and tossing it together with the sausage and a mixture of oil, Italian seasoning, and garlic. It has all those great flavors that we all love, and is an awesome fall comfort food without being heavy on the carbs. My diabetic father would greatly approve of this recipe. 

Sausage and Veggie Bake

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Yield: 4

Author: Paige Flamm

Cook time: 45 MinTotal time: 45 Min

This sausage and veggie bake is the perfect sheet pan meal for a busy weeknight. Simply chop sausage, potatoes, and veggies and bake on a pan!

Ingredients

• Hillshire Farm Rope Sausage
• 5 medium sized potatoes
• 2 sweet potatoes
• 2 carrots
• 1/2 onion
• 2 cups cabbage
• 2 garlic cloves
• 2 tbsp oil
• freshly cracked black pepper
• 1 1/2 tsp Italian seasoning
• 1/2 cup chicken broth

Instructions

1. Preheat your oven to 450°. Peel, chop, and rinse all of your vegetables and place them in the bottom of a 9x13 baking dish. Mix together the oil, pepper, Italian Seasoning, and chicken broth. Slice you sausage into bite size pieces and place on top of the veggies. Then drizzle the chicken broth mixture over the top of the sausage and veggie mixture and bake in the oven for 45 minutes. Serve immediately.