Loaded with fresh veggies and a zesty vinaigrette, this sheetpan meal is a weeknight hero.
- Total time 25 minutes
- Portion size 4 servings
Ingredients
Method
Preheat oven to 425°F. In bowl, toss sausages, onion, green and red peppers, olive oil and herbes de Provence to coat; season with salt and pepper. Transfer to baking sheet. Bake, stirring occasionally, until sausages and vegetables are golden and crispy, 13 to 15 minutes.
Place spinach on serving dish; top with sausages and vegetables. Drizzle with Dijon Vinaigrette and stir gently to coat.
Dijon Vinaigrette:
In bowl, whisk together 1/3 cup olive oil, 2 tbsp maple syrup, 2 tbsp Dijon mustard, 1 tbsp white wine vinegar, and 1 small shallot, chopped. Season with salt and pepper. Makes 3/4 cup.
Nutritional facts Per serving: about
- Iron 1.7 mg
- Fibre 2 g
- Sodium 1,000 mg
- Sugars 10 g
- Protein 15 g
- Calories 635
- Total fat 55 g
- Cholesterol 70 mg
- Saturated fat 13 g
- Total carbohydrate 19 g
