Description
A simple and delicious sheet pan dinner featuring savory sausage and a medley of roasted vegetables, perfect for an easy weeknight meal.
Ingredients
1 pound Italian sausage links, sliced into 1-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 chunks
2 medium zucchinis, cut into 1/2-inch thick half-moons
1 cup baby carrots
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
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 sausage, red bell peppers, yellow bell pepper, red onion, zucchini, and baby carrots.
Drizzle the olive oil over the sausage and vegetables.
Sprinkle garlic powder, dried Italian seasoning, salt, black pepper, and crushed red pepper flakes (if using) over the mixture.
Toss everything together until the sausage and vegetables are evenly coated with oil and seasonings.
Spread the sausage and vegetable mixture in a single layer on the prepared sheet pan.
Place the sheet pan in the preheated oven and roast for 25 to 30 minutes, stirring halfway through, until the sausage is cooked through and the vegetables are tender and slightly caramelized.
Remove from the oven and let cool for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes