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Asiago Chicken Sausage w/Roasted Veggies
Asiago Chicken Sausage w/Roasted Veggies
Recipe makes 6 meals
Nutrition Profile
Calories: 405kcalCarbohydrates: 40gProtein: 22gFat: 17g
Ingredients
- 2 packs Pepper Roasted (Al Fresco)
- 2 packs Asiago Chicken Sausage
- 24 oz bag of small Honey Gold Potatoes chopped
- 1 Large Sweet Potato chopped
- 1 Eggplant chopped
- 10 oz Grape Tomatoes halved
- 1 Purple Onion chopped
- 1 pack Zesty Herb Seasoning brand: Mc Cormick
- ½ cup Water
- 3 tbsp Olive Oil separated
- 3 tbsp White Vinegar
- 1 tbsp Garlic Powder
- 5-6 cloves Garlic chopped
- 1 tsp Parsley
- 1 tsp Paprika Smoked
- Salt to taste
Instructions
- Start by chopping all of your vegetables and your sausage into bite size pieces.
- Bring a large pot of water to boil. Add in your chopped honey gold potatoes and sweet potato.
- While your potatoes are cooking, in a mixing bowl add your zesty herb marinade packet, 1/2 cup of water, 1 Tbsp olive oil, and white vinegar. Mix well and set aside.
- In a large mixing bowl, add your chopped onions, chopped tomatoes, chopped eggplant, and your chopped garlic.
- Pour your marinade mix over your vegetables in the mixing bowl and stir to coat the vegetables.
- When your potatoes are fork tender, they are done. Strain them and add them to a separate large mixing bowl.
- Toss them around to give them a rough texture, then add 2 Tbsp of olive oil, garlic powder, parsley, smoked paprika, and a little salt to taste.
- Line one sheet pan with your potatoes and a second sheet pan with your seasoned vegetables. Spread your chopped sausage evenly on top of your seasoned vegetables. And place in the oven.
- Cook in the oven on 425°F for 30-35 minutes and you're done.
- Enjoy!
Notes
• For a little added crisp, when this is done cooking, you can put it on broil for 1-2 minutes. Be sure not to overcook/burn.
• To make this meal more filling, you can double up on the vegetables or even serve this over a bed of rice.
• For even distribution of meals among meal containers, you can either estimate the portions, or weigh the entire batch,and divide that number by your number of meal containers. This recipe makes six meals, so it would be the total weight, divided by six. That will be your portion size per meal.
• If storing for meal prep, place into freezer safe meal containers, and place in the freezer for freshness. Take the meal out of the freezer and place it in the refrigerator the night before to let the meal thaw out.
