“Sausage” and Spring Vegetable Sheet Pan Dinner
Chop 1 lb baby potatoes into quarters and 4 carrots into 1/2 inch pieces.
1
Chop asparagus into 1 inch pieces and discard the woody ends.
2
Mince 3 cloves of garlic.
3
Cut 1 red onion into 1/4 inch slices.
4
Cut vegan sausage on a 1/2 inch bias.
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Add 3 tbsp olive oil.
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Freshly cracked pepper.
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1 tsp thyme.
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Mix together in a bowl until everything is evenly coated.
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Divide between two parchment lined baking sheets and bake at 400°F for 40 minutes, flipping halfway through.
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Prepare lemon garlic aioli: add 1/2 cup mayo to the blender.
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Add 2 tbsp lemon juice.
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1 tsp garlic powder.
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1 tsp dried parsley.
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Remove from oven.
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Serve on it’s own or on a bed of cous cous with a generous drizzle of lemon garlic aioli. Enjoy!
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