Sausage and Veggie Bake

Originally Posted October 18th, 2017  I  Jenni Eicher
I won’t lie! The star of this dish is the organic smoked sausage! I found organic, locally crafted, nitrate free smoked sausage at my local grocery store. The flavor is deep with a hint of smoke that makes any simple dish taste elegant. You won’t regret spending a little bit more on the star, especially when veggies are inexpensive.
This ONE PAN WONDER is so easy to make and perfect for taking to work or reheating later in the week when you’re short on time, but want a balanced meal. Even my brother approves!

Sausage and Veggie Bake

Sausage and Veggie Bake Sausage and Veggie Bake Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )


  • 12 oz. Nitrate Free Pre-cooked Organic Sausage, sliced into 1 inch pieces
  • ¾ pound thin asparagus, cut into 1 inch pieces
  • 8 oz. Baby Bella Mushrooms, cut in half
  • 1½ c. Baby carrots,
  • cut into 1 inch cubes
  • 15 multi-color mini potatoes
  • 1/4 cup Sun Dried Tomatoes
  • 3 T. Coconut oil
  • 1 T. Italian Seasoning
  • 1 tsp garlic salt
  • Dash of Salt and Pepper


​​Preheat your oven to 400 degrees.

Chop your baby carrots in half and mini potatoes half or fourths.

Melt the coconut oil and add the seasonings to a large bowl. Set aside half.

Add the carrots and potatoes and cover thoroughly. Pour on to a baking sheet.

Cook for 10 minutes.

While cooking, chop off the ends of the the asparagus and then chop into 1 inch pieces.

Add the asparagus, mushrooms and the sausage to the rest of the oil mixture to the large bowl.

Mix thoroughly and pour over the veggies on baking sheet.

Bake for another 15 minutes or until the carrots and potatoes are tender.

During the last 5 minutes, add the sun dried tomatoes and watch so they don’t burn.

Looking for more dinner ideas? Check out my Thai Curry recipe today!