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This sheet pan sausage and veggies<\/a> Pammie and I meal prepped this past weekend has been a dream since my sister is in Denver this week for work, my mom is in the Philippines for one more week, and I\u2019m staying with my dad who sleeps past 10am and thinks chinese takeout and salmon are suitable for lunch and dinner every day LOL.<\/p>\n <\/p>\n <\/p>\n This is just what I used below, but you could use whatever you have in your pantry:<\/p>\n <\/p>\n <\/p>\n Sheet Pan Sausage & Veggies Recipe<\/strong><\/p>\n <\/p>\n <\/p>\n <\/p>\n I divvied the recipe in four and put them into these containers<\/a> because they’re cute<\/span> to make sure I got one sausage link and plenty of veggies per meal, and these are the nutrition facts per serving if you’re into that:<\/p>\n Calories: 481. Carbs: 39. Fat: 26. Protein: 19. Sodium: 695. Sugar: 7.<\/strong><\/em><\/span><\/p>\n <\/p>\n <\/p>\n Also, who am I right now???<\/p><\/p>\n <\/p>\n I divvied the recipe in four and put them into these containers<\/a> because they’re cute<\/span> to make sure I got one sausage link and plenty of veggies per meal, and these are the nutrition facts per serving if you’re into that:<\/p>\n Calories: 481. Carbs: 39. Fat: 26. Protein: 19. Sodium: 695. Sugar: 7.<\/strong><\/em><\/span><\/p>\n <\/p>\n <\/p>\n Also, who am I right now???<\/p><\/p>\n Directions:<\/strong> Pre-heat oven to 400\u00b0F and combine all ingredients in a mixing bowl. Dump onto two baking sheets covered in parchment paper (for easy clean up) and “convect roast” (that was the setting I used on my sister’s KitchenAid Oven<\/a>) for 30 minutes (or less if you don’t like it charred) and voil\u00e0!<\/p>\n <\/p>\n <\/p>\n\n