Ingredients
- 6 cups roughly chopped kale thick stems removed
- 4 fully cooked chicken sausage links sliced
- 1 medium bell pepper cut into small or medium pieces
- 2 cups sweet potato peeled and cut into ½-inch cubes
- 1 tablespoon minced garlic
- 1 tablespoon fresh lemon juice plus more for serving
- 1 teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ¼ cup unsalted butter melted
- ½ teaspoon paprika or smoked paprika
- Olive oil or olive oil cooking spray
- Lemon wedges for serving
Instructions
- Preheat the oven to 400°F. Lightly coat a large rimmed sheet pan with olive oil or cooking spray.
- Combine the melted butter, garlic, and lemon juice in a small bowl. Set aside.
- Spread the diced sweet potatoes across the prepared sheet pan. Lightly coat them with olive oil and arrange them in a single layer.
- Roast the sweet potatoes for 20 minutes.
- Carefully remove the pan from the oven. Add the sliced sausage, kale, and bell pepper.
- Drizzle the lemon garlic butter over the ingredients. Sprinkle with the onion powder, paprika, salt, and black pepper.
- Toss carefully until everything is coated, then spread the mixture into an even layer.
- Return the pan to the oven and roast for another 9 to 11 minutes.
- Remove the pan when the sweet potatoes are fork-tender, the sausage is hot and lightly browned, and the kale has wilted with crisp edges.
- Serve warm with additional lemon juice or lemon wedges.
Nutrition
Notes
Notes
- Use fully cooked sausage so it heats through during the final roasting time.
- Cut the sweet potatoes into even ½-inch cubes so they finish cooking on schedule.
- Keep the kale in fairly large pieces to prevent it from burning.
- Taste before adding extra salt because sausage can already be well seasoned.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat leftovers in a 375°F oven for the best texture.