Pork Sausage over Roasted Veggie Jumble

Pork Sausage over Roasted Veggie Jumble

with Honey Dijon Dressing

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Tonight’s dinner takes the classic Italian combo of pork sausage and peppers and adds a heaping portion of extra veggies. The bell pepper and sausages are roasted until tender, along with broccoli florets and diced sweet potato. A drizzle of honey mustard dressing on top brings together all those sweet and savory flavors. Oh, and did we mention you only need to wash two baking sheets afterwards? That means less spend less time cleaning up and more time around the dinner table—we call that a win win!

Tags:Calorie SmartCarb Smart

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Sweet Potato

1 unit

Bell Pepper

8 ounce

Broccoli Florets

1 tablespoon

Fry Seasoning

9 ounce

Italian Pork Sausage

2 unit


1.5 ounce

Honey Dijon Dressing


Not included in your delivery



1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2510 kJ
Calories600 kcal
Fat38 g
Saturated Fat10 g
Carbohydrate39 g
Sugar12 g
Dietary Fiber7 g
Protein27 g
Cholesterol80 mg
Sodium1090 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Instructionsarrow up iconarrow up icon
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• Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry all produce. • Dice sweet potato into ½-inch pieces. Core, deseed, and dice bell pepper into ½-inch pieces. Cut broccoli florets into bite-size pieces if necessary.


• Toss sweet potato and bell pepper on a baking sheet with a large drizzle of olive oil, Fry Seasoning, salt, and pepper. • Roast on middle rack until browned and tender, 20-25 minutes.


• Meanwhile, toss broccoli on one side of a second baking sheet with a drizzle of olive oil, salt, and pepper. • Place sausage* on empty side of same sheet. • Roast on top rack, flipping sausage halfway through, until broccoli is browned and tender and sausage is fully cooked, 15-20 minutes.


• While everything roasts, trim and thinly slice scallions, separating whites from greens. • In the last 5 minutes of sweet potato and bell pepper roasting, carefully sprinkle scallion whites on top.


• Once sausage is done, transfer to a cutting board. Let cool slightly, then thinly slice. • Carefully transfer roasted broccoli to sheet with sweet potato and bell pepper; toss to combine.


• Divide veggie jumble and sausage between plates. Drizzle with honey dijon dressing. Sprinkle with scallion greens and serve.