Description
A quick and easy sheet pan dinner featuring flavorful chicken sausage links roasted alongside a colorful medley of fresh vegetables. Perfect for a healthy weeknight meal with minimal cleanup.
Ingredients
1 pound chicken sausage links
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 chunks
1 medium zucchini, cut into 1/2-inch thick half-moons
1 medium yellow squash, cut into 1/2-inch thick half-moons
12 ounces baby potatoes, halved
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
1/2 teaspoon smoked paprika
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.
In a large bowl, combine the red bell peppers, yellow bell pepper, red onion, zucchini, yellow squash, and baby potatoes.
Drizzle 2 tablespoons of olive oil over the vegetables. Sprinkle with garlic powder, dried Italian seasoning, smoked paprika, salt, and black pepper. Toss well to coat all the vegetables evenly.
Arrange the seasoned vegetables in a single layer on the prepared sheet pan.
Place the chicken sausage links on the sheet pan among the vegetables, spacing them evenly.
Drizzle the remaining 1 tablespoon of olive oil over the sausage links.
Roast in the preheated oven for 20 to 25 minutes, turning the sausage links and stirring the vegetables halfway through cooking, until the sausages are cooked through (internal temperature of 165°F/74°C) and the vegetables are tender and lightly caramelized.
Remove from the oven and let rest for 5 minutes.
Garnish with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes