Description
A quick and easy one-pan meal featuring smoky sausage and a colorful mix of roasted vegetables, perfect for a weeknight dinner.
Ingredients
1 pound smoked sausage, sliced into 1/2-inch pieces
2 medium red bell peppers, seeded and cut into 1-inch pieces
1 medium yellow bell pepper, seeded and cut into 1-inch pieces
1 medium red onion, peeled and cut into 1-inch chunks
2 medium zucchinis, cut into 1/2-inch thick half-moons
1 cup baby carrots
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
2 tablespoons chopped fresh parsley (for garnish)
Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
In a large bowl, combine the sliced smoked sausage, red bell peppers, yellow bell pepper, red onion, zucchinis, and baby carrots.
Drizzle the olive oil over the sausage and vegetables. Sprinkle garlic powder, smoked paprika, dried oregano, salt, black pepper, and crushed red pepper flakes (if using) over the mixture.
Toss everything together until the sausage and vegetables are evenly coated with the 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 heated through.
Remove from the oven and sprinkle with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes