Description
A quick and easy sheet pan meal featuring flavorful chicken sausage and a medley of roasted vegetables. Perfect for a healthy weeknight dinner with minimal cleanup.
Ingredients
1 pound chicken 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 wedges
2 medium zucchinis, cut into 1/2-inch thick half-moons
1 cup cherry tomatoes
3 tablespoons olive oil
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt, to taste
Black pepper, to taste
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 with cooking spray.
In a large bowl, combine the sliced chicken sausage, red bell peppers, yellow bell pepper, red onion, zucchinis, and cherry tomatoes.
Drizzle the olive oil over the sausage and vegetables.
Sprinkle the dried Italian seasoning, garlic powder, 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 mixture out in an even 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 with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes