Description
A simple and flavorful chicken sausage sheet pan dinner with roasted vegetables, perfect for an easy weeknight meal.
Ingredients
1 pound chicken sausage links, sliced into 1/2-inch pieces
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 pieces
1 medium zucchini, sliced into 1/2-inch rounds
1 medium yellow squash, sliced into 1/2-inch rounds
12 ounces baby potatoes, halved
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley, for garnish
Instructions
Preheat the oven to 425°F (220°C).
Line a large rimmed baking sheet with parchment paper or lightly grease it.
In a large bowl, combine the sliced chicken sausage, red bell peppers, yellow bell pepper, red onion, zucchini, yellow squash, and halved baby potatoes.
Drizzle the olive oil over the sausage and vegetables.
Sprinkle the garlic powder, dried Italian seasoning, 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 baking sheet.
Place the baking sheet in the preheated oven and roast for 25 to 30 minutes, stirring halfway through, until the vegetables are tender and the sausage is cooked through and slightly browned.
Remove the sheet pan from the oven and sprinkle the chopped fresh parsley over the top.
Serve warm directly from the sheet pan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes