Skip to Content

20-Minute Vegetable and Sausage Skillet

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 😉

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’s 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 ¼-inch to ½-inch thick. Be sure you’re 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’ll 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’s 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 @TheRoastedRoot on Instagram!

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

20-Minute Vegetable and Sausage Skillet

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

20-Minute Vegetable and Sausage skillet is your ticket to a super easy and nutritious dinner!

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 large red bell bell pepper, chopped
  • 2 tsp dried parsley
  • 1/2 tsp sea salt

Instructions

  1. Heat the avocado oil in a large skillet over medium-high heat.
  2. Add the sliced sausage and brown for 2 to 3 minutes, or until sausage begins to get some color and a crispy char.
  3. 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.
  4. Serve as is or with choice of side dishes. I like eating mine over a bed of steamed rice!
Nutrition Information:
Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

20-Minute Vegetable and Sausage Skillet with zucchini, carrots, and bell pepper - an easy paleo, whole30, keto dinner recipe #lowcarb #keto #Paleo

Fish Green Curry with Vegetables - an easy 30-Minute curry recipe with whitefish, broccoli, zucchini, and green beans | TheRoastedRoot.net
Previous
Green Curry with Fish
Paleo Lemon Blueberry Bread with coconut flour, tapioca flour and pure maple syrup - dairy-free, gluten-free, healthy blueberry bread recipe
Next
Paleo Lemon Blueberry Bread

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Danna

Friday 4th of December 2020

The recipe says to cook covered until broccoli turns bright green, but there isn’t any broccoli in this recipe.

Julia

Saturday 5th of December 2020

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 ;) Hope you enjoy! xoxo

Sylvia W

Monday 7th of September 2020

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 :-)

Julia

Tuesday 8th of September 2020

So happy to hear it, Sylvia! Hope you enjoy! xo

This site uses Akismet to reduce spam. Learn how your comment data is processed.