Description
A simple and delicious one-pan meal featuring juicy chicken sausages roasted alongside colorful vegetables. Perfect for an easy weeknight dinner with minimal cleanup.
Ingredients
4 chicken sausages, about 4 ounces each
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 wedges
1 medium zucchini, cut into 1/2-inch slices
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
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 red bell peppers, yellow bell pepper, red onion, zucchini, and cherry tomatoes.
Add 2 tablespoons of olive oil, dried Italian seasoning, garlic powder, smoked paprika, salt, and black pepper to the vegetables. Toss well to coat evenly.
Arrange the seasoned vegetables in a single layer on the prepared sheet pan.
Place the chicken sausages on the sheet pan among the vegetables, spacing them evenly.
Drizzle the remaining 1 tablespoon of olive oil over the sausages.
Roast in the preheated oven for 20 to 25 minutes, turning the sausages and stirring the vegetables halfway through, until the sausages are cooked through and vegetables are tender and slightly caramelized.
Remove from the oven and let rest for 3 minutes.
Garnish with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes