Description
A quick and easy chicken sausage sheet pan lunch featuring juicy chicken sausage, colorful bell peppers, sweet potatoes, and red onions, all roasted to perfection for a delicious and wholesome meal.
Ingredients
1 pound chicken sausage links, sliced into 1/2-inch pieces
2 medium sweet potatoes, peeled and cut into 1-inch cubes
1 red bell pepper, seeded and cut into 1-inch pieces
1 yellow bell pepper, seeded and cut into 1-inch pieces
1 medium red onion, peeled and cut into 1-inch wedges
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped, for garnish
Instructions
Preheat the oven to 425°F (220°C).
Line a large sheet pan with parchment paper or lightly grease it with cooking spray.
In a large bowl, combine the sweet potatoes, red bell pepper, yellow bell pepper, and red onion.
Drizzle the olive oil over the vegetables and toss to coat evenly.
Add the smoked paprika, garlic powder, dried thyme, salt, and black pepper to the vegetables. Toss again to distribute the seasonings.
Spread the seasoned vegetables evenly on the prepared sheet pan.
Arrange the sliced chicken sausage pieces on top of the vegetables in a single layer.
Place the sheet pan in the preheated oven and roast for 25 to 30 minutes, stirring the vegetables and turning the sausage halfway through cooking, until the vegetables are tender and the sausage is browned.
Remove the sheet pan from the oven and garnish with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes