Description
A quick and easy sheet pan meal featuring juicy sausage, tender roasted vegetables, and a bright lemon butter sauce. Perfect for a wholesome weeknight dinner with minimal cleanup.
Ingredients
1 pound fully cooked chicken sausage, sliced into 1/2-inch thick rounds
2 medium carrots, peeled and cut into 1/2-inch thick diagonal slices
1 medium red bell pepper, seeded and cut into 1-inch pieces
1 medium zucchini, cut into 1/2-inch thick half-moons
1 medium yellow squash, cut into 1/2-inch thick half-moons
1 small red onion, peeled and cut into 1-inch wedges
3 tablespoons unsalted butter, melted
2 tablespoons olive oil
3 cloves garlic, minced
1 lemon, zested and juiced
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
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, carrots, red bell pepper, zucchini, yellow squash, and red onion.
In a small bowl, whisk together the melted butter, olive oil, minced garlic, lemon zest, lemon juice, dried Italian seasoning, salt, and black pepper until well combined.
Pour the lemon butter mixture over the sausage and vegetables. Toss everything together until all pieces are evenly coated.
Spread the sausage and vegetable mixture evenly on the prepared baking sheet in a single layer.
Roast in the preheated oven for 20 to 25 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: 25 minutes