The Turkey Sausage Veggie Bake is one of Mysfam Cottage’s favorite recipes, but it can easily be changed to be a vegan/vegetarian recipe with a few changes. Considering that I overindulged in a few too many Christmas cookies I thought a lighter recipe was a great way to start the New Year. This recipe works great as a veggie side or a full meal for meat free Monday. The serving size is great for a light lunch, but I usually half a serving as a side veggie.
I’m going to be sharing my all-time favorite recipe with you. This recipe is easy to make with only four ingredients and has some of my favorite foods in one flavor packed dish! Pineapple, bacon, and mushrooms, oh my! Even better, it has less than 300 calories and almost 29 grams of protein per serving.
Mysfam Cottage Turkey Sausage and Veggie Bake
1 package of Smoked Turkey Sausage
1 medium Sweet Potato
1 Red Bell Pepper
3 baby Red Potatoes
1 Yellow Squash
4 oz. Baby Portabella Mushrooms
1 1/2 cup of broccoli florets
2 TBSP Olive oil
Salt and pepper
1/8 tsp Garlic Powder (optional)
¼ tsp Italian Seasoning (optional)
Preheat oven to 400 degrees. Wash all the vegetables. Peel the carrots and sweet potatoes. Core and seed the red bell pepper. Cut all of the vegetables and turkey sausage into ½ inch to 1 inch pieces and coat in the olive oil. Spread onto baking sheet and season to taste with salt, pepper and other optional seasonings. Cook for 30 minutes, flipping halfway through.
Serve hot with rice or noodles of your choice.
If you freeze this recipe, thaw in the refrigerator over night and reheat in the microwave for 3 to 5 minutes on high, or until hot, stirring halfway through.
*Cooking hint—place the broccoli, onion, and any veggies you prefer to be a bit softer on bottom of the bake and the mushrooms and sausage on top. The sausage flavors the bake wonderfully, which is why we don’t really use any additional seasoning most of the time.
This makes four (4) servings with 328 calories per serving.