Description
A simple and flavorful one-pan meal featuring smoked sausage, colorful vegetables, and a blend of herbs and spices, all roasted to perfection on a sheet pan for easy cleanup.
Ingredients
1 pound smoked beef sausage, sliced into 1/2-inch thick rounds
2 medium red bell peppers, seeded and cut into 1-inch pieces
2 medium yellow bell peppers, seeded and cut into 1-inch pieces
1 large red onion, peeled and cut into 1-inch chunks
2 medium zucchinis, cut into 1/2-inch thick half-moons
1 cup baby carrots, halved lengthwise
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons 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.
In a large bowl, combine the sliced smoked beef sausage, red bell peppers, yellow bell peppers, red onion, zucchinis, and baby carrots.
Drizzle the olive oil over the sausage and vegetables.
Sprinkle the garlic powder, smoked paprika, dried thyme, dried oregano, black pepper, and salt evenly 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 25 to 30 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: 30 minutes