Preheat oven to 425 degrees. Line a large rimmed baking pan with foil and spray with cooking spray.
Cook sweet potato in the microwave for about 3-5 minutes, or until just slightly tender, and easy to cut into chunks. Remove skin and cut into bite size chunks.
Cut everything else up to the same size chunks. Add to baking pan and sprinkle seasonings evenly over everything. Spray with cooking spray, and toss everything to get evenly coated in seasonings. Cover pan with foil (this will help steam the veggies before roasting them).
Place baking dish in oven and cook for 15 minutes. Take off foil and cook uncovered for additional 25-30 minutes, or until roasted to your liking. Top with parmesan cheese if desired and enjoy!
|1 lb||Italian chicken sausage |
|2||Large sweet potatoes|
|2||Large bell peppers, green or red|
|1/2 tsp||Garlic powder|
|1 tbs||Dried Italian seasoning|
|Parmesan cheese for serving|
 I used al fresco's Italian chicken sausage, which is also gluten free. You can use lean sausage of choice.
|Calories per Serving||160|
|Saturated Fat||2 g|
|WWP+: (per serving)||4|
|SmartPoints™: (per serving)||5|
|Freestyle Points: (per serving)||5|