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!
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!
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!
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:
- Chicken Sausage Pesto Pasta
- Crock Pot Creamy Kale & Sausage Soup
- Zucchini Herb Sausage Breakfast Casserole
- Instant Pot Sausage and Cabbage Soup
- 30-Minute Sausage Pasta with Sun-Dried Tomato Pesto
Step Two: eat!
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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
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
Nutrition
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 🙂
So happy to hear it, Sylvia! Hope you enjoy! xo
The recipe says to cook covered until broccoli turns bright green, but there isn’t any broccoli in this recipe.
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