Description
A simple and flavorful sheet pan meal featuring chicken sausage and a medley of roasted vegetables. Perfect for an easy weeknight dinner with minimal cleanup.
Ingredients
1 pound chicken sausage, sliced into 1/2-inch pieces
2 medium red bell peppers, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
2 medium zucchinis, cut into 1/2-inch thick half-moons
1 cup cherry tomatoes
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
1/2 teaspoon smoked paprika
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped, for garnish (about 2 tablespoons)
Instructions
Preheat the oven to 425°F (220°C).
Line a large sheet pan with parchment paper or lightly grease it with olive oil.
In a large bowl, combine the sliced chicken sausage, red bell peppers, yellow bell pepper, red onion, zucchini, and cherry tomatoes.
Drizzle the olive oil over the sausage and vegetables.
Sprinkle the garlic powder, dried Italian seasoning, smoked paprika, salt, and black pepper over the mixture.
Toss everything together until the sausage and vegetables are evenly coated with oil and seasonings.
Spread the sausage and vegetable mixture in a single layer on the prepared sheet pan.
Place the sheet pan in the preheated oven and roast for 20 to 25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized and the sausage is cooked through.
Remove from the oven and sprinkle the chopped fresh parsley over the top.
Serve warm directly from the sheet pan or transfer to plates.
- Prep Time: 15 minutes
- Cook Time: 25 minutes