Description
A simple and flavorful sheet pan dinner featuring savory chicken sausage, tender roasted potatoes, bell peppers, and red onions, all seasoned with herbs and garlic for an easy, wholesome meal.
Ingredients
1 pound chicken sausage, sliced into 1/2-inch thick rounds
1 pound baby potatoes, halved
2 medium red bell peppers, seeded and cut into 1-inch pieces
1 large red onion, cut into 1-inch wedges
3 tablespoons olive oil
1 teaspoon dried Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the halved baby potatoes, cut red bell peppers, and red onion wedges.
Add 2 tablespoons of olive oil, dried Italian seasoning, garlic powder, smoked paprika, salt, and black pepper to the vegetables. Toss well to coat evenly.
Spread the seasoned vegetables evenly on a large rimmed baking sheet.
Place the baking sheet in the preheated oven and roast the vegetables for 15 minutes.
Meanwhile, in the same large bowl, toss the sliced chicken sausage with the remaining 1 tablespoon olive oil and minced garlic.
After the vegetables have roasted for 15 minutes, remove the baking sheet from the oven and add the chicken sausage slices on top of the vegetables.
Return the baking sheet to the oven and roast for an additional 15 minutes, or until the chicken sausage is cooked through and the vegetables are tender and lightly browned.
Remove the sheet pan from the oven and sprinkle the chopped fresh parsley over the top before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes