4 (or more!) compliant sausages*
2 bell peppers, sliced
1 red onion, sliced
1 pound broccoli florets
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons pepper
Preheat your oven to 425ºF. Line a rimmed baking sheet with parchment paper for easy cleanup.
Toss the bell pepper + onions in olive oil. Lay in an even layer at the top half of the sheet pan. Season with salt + pepper.
Toss the broccoli in olive oil. Lay in an even layer at the bottom half of the sheet pan. Season with salt + pepper.
Lay the sausages on top of the bell pepper + onions.
Roast for 30 minutes, flipping the sausages half way through roasting.
Will keep in an airtight container for at least 5 days in the fridge. Great for meal prep! See meal prep instructions below.
*My favorite whole30 AND keto sausages are Sabatino’s Basil + Cracked Pepper (I get them at Costco), Framani Salt + Pepper Smoked Sausages (I get them at Costco) and Tenton Waters Ranch has a few different flavor options (available at most grocery stores, even Walmart!).
Meal Prep Instructions: Store in an airtight container for up to 5 days in the refrigerator. I love these plastic ramekins to hold the pesto aioli. HEATING: Remove the pesto aioli, and either microwave until warm, about 3-5 minutes (I like to sprinkle in a little water to help it steam and prevent it from drying out). Or reheat in a 350ºF oven until warm, 10-15 minutes. Could also reheat in a cast iron skillet on the stove top.