Sausage, broccoli, mushrooms, bell pepper, and onion all roast in a single sheet pan in this easy healthy meal! Top with my homemade mustard sauce and you have a flavorful weeknight winner!

I know how much ya’ll love my Beef & Veggies Bowls with Comeback Sauce. It makes so happy to see people appreciate a good simple meal and that classic Mississippi sauce from my childhood! If you’re one of those people, this Sausage & Veggie Bowl with Easy Mustard Sauce is for you.

It has that can’t be beat combination of protein + roasted vegetables + an easy sauce. Everything I love in a perfectly simple meal!

Use your favorite fully cooked sausage. Chicken, beef, turkey, or pork would all work. I prefer Applegate chicken sausages because the ingredient list is short but the flavor is always great. (Not an ad. Just sharing my preference if you’re looking for a brand to try.)

You’re welcome to swap out the veggies for another option that cooks in the same amount of time. I love the broccoli, mushrooms, pepper, and onion together! Some other fresh veggies that would work with this roasting temp and time include brussels sprouts, green beans, carrots (cut into sticks or circles), zucchini, or squash.

While your veggies and sausage roasts, stir together the sauce!

Oh friend, about that sauce. My goal with this Easy Mustard Sauce was to make it fast with minimal ingredients. I also really appreciate mustard with sausages. Anyone else? So this felt like a very natural flavor pairing. It has a mustard taste that you’ll definitely recognize but it’s not overpowering.

When you’re ready to eat simply layer everything on top of traditional rice, cauliflower rice, or diced potatoes. (Or don’t, if you want to keep this extra light.)

There you have it! A yummy meal that’s dairy free, gluten free, Paleo, Keto, and Whole30 in around 30 minutes!

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Sausage & Veggie Bowls with Easy Mustard Sauce

Sausage, broccoli, mushrooms, bell pepper, and onion all roast in a single sheet pan in this easy healthy meal! Top with my homemade mustard sauce and you have a flavorful weeknight winner!

Ingredients

Sausage + Veggies

  • 4 fully cooked sausages, sliced into circles 1/4 inch thick
  • 12 oz broccoli florets
  • 1 bell pepper, any color, thinly sliced
  • 1/2 white onion, thinly sliced
  • 4 oz sliced mushrooms, I use sliced baby bella mushrooms.
  • 3 tbsp olive oil, extra virgin
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil

Easy Mustard Sauce

  • 1/4 cup mayonnaise
  • 1 tbsp dijon mustard
  • 1 tbsp water
  • 1/2 tsp lemon juice
  • 1/2 tsp garlic, minced
  • 1/8 tsp salt

Instructions

  • Preheat the oven to 425°F. Line a 12" x 17" baking sheet with parchment paper.
  • Spread sausage, broccoli, onion, mushrooms, and peppers on the baking sheet. (They do not need to be kept separate but I like to put them in different sections. Be sure to spread everything in a single layer. If your vegetables are piled on top of each other they'll take longer to cook and may cook unevenly.) Drizzle everything with olive oil. Sprinkle with salt, pepper, garlic powder, basil, and oregano.
  • Place in the oven and bake for 20 to 25 minutes or until veggies are tender. When done, taste and add more salt or pepper if desired.
  • To make the Easy Mustard Sauce, combine mayo, mustard, water, lemon juice, garlic, and salt together in a bowl. Stir until well combined.
  • To assemble, divide sausages and roasted veggies into bowls. Top with Easy Mustard Sauce. You’re ready to eat!
  • For a more substantial meal, serve over traditional rice, cauliflower rice, or diced potatoes (like my Easy Seasoned Roasted Potatoes, Easy Diced Air Fryer Potatoes, or Skillet Breakfast Potatoes).

Notes

You’re welcome to swap out the veggies for another option that cooks in the same amount of time. Some other fresh veggies that would work with this roasting temp and time include brussels sprouts, green beans, carrots (cut into sticks or circles), zucchini, or squash.
I recommend serving over traditional rice, cauliflower rice, or diced potatoes (like my Easy Seasoned Roasted Potatoes, Easy Diced Air Fryer Potatoes, or Skillet Breakfast Potatoes) to ensure it’s extra satiating!

Nutrition

Calories: 414kcal, Carbohydrates: 15g, Protein: 17g, Fat: 34g, Saturated Fat: 6g, Cholesterol: 66mg, Sodium: 1396mg, Potassium: 442mg, Fiber: 4g, Sugar: 5g, Vitamin A: 1761IU, Vitamin C: 117mg, Calcium: 43mg, Iron: 2mg

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