Cajun Roasted Sheet Pan
Sheet Pan Dinners = Healthy & Easy !
Sheet pans are another go-to weekly meal I love to resort to when I want some quick and easy. Honestly, the number one reason I love sheet pans is because there’s no limit on what you can add. Personally, I see sheet pans as a display of your favorite protein and vegetables. They’re a way for us to be creative and have fun with. I’m telling you eating healthy can be SO much fun, we just have to think outside the box a little bit. I hope this recipe brings some fun to your kitchen!
Cajun Roasted Sheet Pan
Ingredients
An arrangement of fresh vegetables (i.e. - Broccoli, Asparagus, Cauliflower, Red Onion, and Bell Peppers)
Peeled and Deveined Shrimp or Protein of Choice (Note - cooking times will differ depending on protein used)
1 packet Chicken Andouille Sausage or Regular Andouille Sausage
Cooking Oil (i.e. - Extra Virgin Olive Oil)
Spices:
Kosher Salt (1 tbsp)
Low Sodium Cajun Seasoning (1 tsp)
Black Pepper (1 tsp)
Onion Powder (1 tbsp)
Garlic Powder (1 tbsp)
Ground Rosemary (1 tsp)
Paprika (1 tbsp)
Cayenne Pepper (1 tsp)
Ground Fennel (1 tsp) - Optional
Instructions:
1. Preheat oven to 375 degrees.
2. Chop veggies and add them to a bowl.
3. Season with the “Spices” listed above using the preferred measurements.
4. Drizzle Extra Virgin Olive Oil (EVOO) on the veggies to ensure all the Spices are incorporated.
5. Add chopped Chicken Andouille Sausage. Mix with veggies until fully combined.
6. Place veggies and sausage on a Sheet Pan w/ Parchment Paper.
7. Cook veggies and sausage for 20 minutes.
8. Grab a bowl and pat shrimp with a paper towel to remove excess moisture.
9. Season Shrimp with (1) teaspoon each of Cajun Seasoning, Black Pepper, Garlic Powder, Onion Powder, and Paprika. Drizzle with EVOO and mix.
10. Add Peeled & Deveined Shrimp to the sheet pan and cook for an additional 10-15 minutes or until shrimp is pink and vegetables are tender. (Note 11. Serve with some rice OR cauliflower rice and enjoy
