20-Minute Vegetable and Sausage skillet is your ticket to a super easy and nutritious dinner! Choose your sausage and vegetables based on your preference to change it up and keep it fresh!

20-Minute Vegetable and Sausage Skillet with zucchini, carrots, and bell pepper

Step one to making life super easy:

Bond with your skillet.

Skillet + Protein + Veggies. BOOM! All your food needs met.

Okay, okay, throw in something starchy and a bar of 85% dark chocolate, and THEN all your food needs met 馃槈

This super quick and easy vegetable and sausage skillet is incredibly adaptable and as satisfying as can be!

You can use any of your favorite sausage varietals (I went with a chicken mild Italian sausage I picked up from Whole Foods) and any of your favorite vegetables.

Let鈥檚 whip it up!

20-Minute Vegetable and Sausage Skillet with zucchini, carrots, and bell pepper

Before You Start Cooking:

Place sausages on a cutting board and slice them into round pieces, about 录-inch to 陆-inch thick. Be sure you鈥檙e using pre-cooked sausages to keep the prep time minimal and to ensure the pieces of sausage stay together during the cooking process.

If you use uncooked sausage, you鈥檒l likely end up with more of a ground meat situation, which will still be delicious…just a bit messier.

Chop all of the vegetables and set aside until ready to use.

How to Make 20-Minute Vegetable and Sausage Skillet:

Heat the avocado oil in a large skillet over medium-high heat. 

Add the sliced sausage and brown for 2 to 3 minutes, or until sausage begins to get some color and a crispy char.

Add the chopped carrots, zucchini and bell pepper and stir well. Cover skillet and cook until carrots begin to soften, about 5 minutes. Remove the cover and stir in the parsley and sea salt. Continue cooking until vegetables reach desired done-ness, about another 5 minutes.

Serve as is or with choice of side dishes. I like eating mine over a bed of steamed rice!

20-Minute Vegetable and Sausage Skillet with zucchini, carrots, and bell pepper

Recipe Adaptations:

  • To keep recipe Low-FODMAP, use a sausage that doesn’t contain high FODMAP ingredients, like onion and garlic
  • Use your favorite pre-cooked sausage. Andouille and bratwurst are awesome!
  • Replace/add/omit vegetables to your heart鈥檚 delight! Try onion, garlic, yellow squash, cauliflower, bok choy, etc.
  • Incorporate your favorite seasonings. Garlic powder, onion powder, and ground turmeric are some of my favorites.
  • Add 1 can of full-fat coconut milk to create a creamy sauce.

More Sausage Recipes:

Step Two: eat!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

20-Minute Vegetable and Sausage Skillet with zucchini, carrots, and bell pepper

20-Minute Vegetable and Sausage Skillet

5 from 1 vote
20-Minute Vegetable and Sausage skillet is your ticket to a super easy and nutritious dinner! Whip it up in big batches to meal prep lunches and dinners for the week or enjoy it on any busy weeknight.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings

Ingredients

  • 1.5 Tbsp avocado oil
  • 1 12-oz. package pre-cooked sausage of choice sliced
  • 4 large carrots sliced
  • 2 medium zucchini chopped
  • 1 medium red bell bell pepper chopped
  • 2 tsp dried parsley
  • 1/2 tsp sea salt

Instructions

  • Heat the avocado oil in a large skillet over medium-high heat.
  • Add the sliced sausage and brown for 2 to 3 minutes, or until sausage begins to get some color and a crispy char.
  • Add the chopped carrots, zucchini and bell pepper and stir well. Cover skillet and cook until carrots begin to soften, about 5 minutes. Remove the cover and stir in the parsley and sea salt. Continue cooking until vegetables reach desired done-ness, about another 5 minutes.
  • Serve as is or with choice of side dishes. I like eating mine over a bed of steamed rice!

Notes

I like using pre-cooked chicken Italian sausage or bratwurst.

Nutrition

Serving: 1of 4Calories: 292kcalCarbohydrates: 14gProtein: 14gFat: 17gFiber: 6gSugar: 10g
Author: Julia Mueller
Course: Main Dishes
Cuisine: American
Keyword: gluten free, healthy dinner recipe, keto, one pot meal, one skillet, paleo, sausage, whole30, zucchini
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
20-Minute Vegetable and Sausage Skillet with zucchini, carrots, and bell pepper - an easy paleo, whole30, keto dinner recipe #lowcarb #keto #Paleo

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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Questions and Reviews

  1. Oh yay! Perfect timing! I have another order coming in from Misfits this week and I still have veggies to use up from the last order! This sounds yummy and definitely going into rotation since it is simple and adaptable 馃檪

  2. The recipe says to cook covered until broccoli turns bright green, but there isn鈥檛 any broccoli in this recipe.

    1. Hi Dana!

      Thanks for catching that! Wow, I don’t know how I managed to do that! I do use broccoli in my stir fry regularly, so I must have been swimming through brain fog the day I wrote this one 馃槈 Hope you enjoy! xoxo