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Sheet Pan Supper: Conecuh Sausage, Onions, Bell Peppers, and Mushrooms

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Another night, another sheet pan meal!  Smoked sausage is low carb and what better sausage to devour than Conecuh Hickory Smoked Sausage made right here in Alabama!

As always, adjust your ingredient amounts up or down depending on how many diners you plan on feeding.

1 pound of Conecuh sausage sliced into 3-4" lengths
1 large yellow onion, cut into chunks and lightly separated
1 large green bell pepper, seeded and cut into 1" wide pieces
8 - 10 white mushrooms, sliced into thirds
Olive oil
Creole Seasoning

Preheat oven to 375 degrees F.  Place sausage lengths onto a rimmed baking sheet and place in oven while you prep the veggies.

As the vegetables are cut, place in a medium bowl and drizzle with olive oil and sprinkle with Creole seasoning.  Stir or toss to make sure everything is completed coated with olive oil and seasoning.

Remove pan from oven and add vegetables to the baking sheet.  Return to oven and cook until vegetables are tender-crisp and sausages have an internal temperature of 165 degrees F.

I served the sausages and veggies with a new product from Del Monte:  Riced Cauliflower and Broccoli with garlic and herbs.  It was delicious!  I cooked it in the microwave for 6 minutes and let it rest for 1 minute.  

I can't stress enough how much creativity you can use with these sheet pan meals!  Mix and match your proteins and veggies and have fun.


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