Sheet Pan Sausage with Roasted Broccoli, Cauliflower and Zucchini

Why This Is Strictly Keto

Smoked sausage plus broccoli, cauliflower, zucchini and a little red onion — every vegetable here is low in carbohydrate, and the only added fat is olive oil. Choose a sausage with no added sugar, fillers or starches (check the label); there are no potatoes, grains or sugary glazes.

Ingredients

• 14 ounces smoked sausage with no added sugar or fillers, sliced ½ inch thick
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 medium zucchini, sliced into half-moons
• ½ small red onion, cut into wedges
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Preheat: Heat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment.

2. Season: In a large bowl, toss the broccoli, cauliflower, zucchini and onion with the olive oil, garlic powder, paprika, oregano, salt and pepper.

3. Arrange: Spread the vegetables on the sheet pan in a single layer and nestle the sausage slices among them.

4. Roast: Bake for 22–25 minutes, tossing once halfway through, until the vegetables are tender and browned at the edges and the sausage is crisp.

5. Serve: Sprinkle with parsley and serve hot straight from the pan.

Nutritional Info (per serving, approximate)

Tips

• Give the vegetables room — a crowded pan steams rather than roasts. Use two sheet pans if needed.
• Cut the cauliflower and broccoli florets about the same size so they finish together.
• Any fully cooked smoked sausage works; look for ones made with only meat, salt and spices.