One Pan Chicken Sausage and Veggies with Chimichurri Sauce

Ingredients

1 package al fresco spicy jalapeno chicken sausage

1 1/2 cups cauliflower florets

1 medium sweet potato, diced into bite size pieces

1 1/2 cups broccoli florets

2 tbsp. olive oil

salt, cayenne pepper and garlic powder to season the veggies

quinoa or grain of your choice to serve it with

1/2 cup fresh chopped parsley

1/4 cup chopped cilantro

4 cloves minced garlic

1/2 tsp. dried oregano

1/4 tsp. red pepper flakes (add more if you want it spicier!)

1/2 lemon, squeezed

1/4 cup olive oil

salt to taste

Directions:

• 1Begin making the chimichurri sauce an hour in advance in order to let the flavors meld together. Mince 4 cloves of garlic. Roughly chop both parsley and cilantro.
• 2In a food processor or a blender, add the garlic and herbs. In addition, add oregano, red pepper flakes and a large pinch of salt. Squeeze in half of a lemon as well. Pulse these ingredients together until combined. Then, slowly, a bit at a time, add in the olive oil until it’s mixed together. Set it aside to let the flavors combine together. Add salt and pepper to taste.
• 3Preheat the oven to 400 degrees.
• 4Dice the cauliflower and broccoli into florets. Dice the sweet potato into bite size pieces. Dice the chicken sausages into 1 inch rounds.
• 5Spray a sheet pan with cooking spray (or you can line it with aluminum foil). Add the veggies and sausage onto the sheet pan. Add 2 tbsp of olive oil as well as any spices you want to spice the veggies with (I like salt, garlic powder and cayenne pepper). Mix together with your hands until the veggies and sausage are evenly coated.
• 6Bake for 15 minutes. Remove from the oven, flip the veggies and then place them back in the oven for an additional 10-15 minutes. Once they're done, remove from the oven.
• 7In the meantime, if desired, begin making your grain of choice.
• 8Assemble the bowls! Add the quinoa to a bowl followed by the chicken sausage and veggies. Generously drizzle with chimichurri sauce. Enjoy!