Sweet Chili Sausage Sheet Pan Supper
Author: Amy Harke-Moore
Recipe type: Main
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 4 servings
- ½ medium head of cauliflower
- 1 large red pepper
- 1 medium onion
- 13.5 ounce andouille sausage, fully cooked (I used Johnsonville)
- 4 tablespoons of no sugar added (or reduced sugar) catsup
- 2 teaspoons of chili powder
- ¼ teaspoon of allspice
- ½ teaspoon of molasses
- 1 tablespoon of olive oil
- 1 tablespoon of sweetener
- Preheat oven to 425 degrees.
- Line a 13 X 18 inch baking sheet with aluminum foil.
- Cut up the vegetables into bite-sized pieces and place on baking sheet.
- Slice the sausage into approximately quarter-inch slices and add to the vegetables.
- Mix everything together to form a single layer. (You don't want to overcrowd the pan.)
- Roast for 40 minutes or until the cauliflower starts to brown and remove from oven.
- While the meat and vegetables are roasting, prepare sauce by mixing together the catsup, spices, molasses, oil, and sweetener in a bowl.
- Mix the sauce into the meat and vegetables and roast for an additional 5 minutes.
- Remove from oven and serve.
- Enjoy!
Recipe by at https://amyharkemoore.com/what-is-a-sheet-pan-supper/
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