Description

This sheet pan harvest hash with sausage and sweet potatoes is a simple and healthy dinner that’s low-carb, paleo, whole30, and gluten-free.

Ingredients

Scale

1 sweet potato
1 pound Brussels sprouts
2 yellow bell peppers, ribs and seeds removed
1 red onion
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Garlic salt
Italian seasoning
1/2 pound Italian sausage, casings removed
For garnish: goat cheese crumbles and Italian parsley

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400 degrees.
Chop vegetables in 1 – 2” pieces and place on a baking sheet. Toss with olive oil, garlic salt, pepper, and italian seasoning, then spread out in an even layer and roast for 30 minutes, tossing halfway through.
Meanwhile, sauté Italian sausage in a skillet over medium-high until cooked through. Use the back of a wooden spoon to break it up into large chunks.
Remove the baking sheet from the oven, sprinkle the Italian sausage over the top, then make 4 indentations in the vegetable mixture. Crack an egg into each indentation, season each egg with salt and pepper, and place back in the oven for 10 minutes until eggs are cooked to your liking.
Remove pan from oven and top with Italian parsley and goat cheese crumbles. Serve!

Notes

*Ingredients swaps to try: Switch up the sausage: Switch up the Italian sausage with chicken sausage, turkey sausage, or even plant-based sausage for a different flavor profile.

Omit the goat cheese based on your diet: If you’re dairy-free or following a strict paleo diet, substitute goat cheese crumbles with avocado slices or a dollop of compliant paleo mayonnaise.

Prep Time: 15
Cook Time: 40
Category: dinner

Keywords: sheet pan dinner, whole30, paleo, gluten-free, grain-free