Description
A quick and easy one-pan meal featuring flavorful chicken sausage, roasted vegetables, and a simple seasoning blend. Perfect for a weeknight dinner with minimal cleanup.
Ingredients
1 pound chicken sausage, sliced into 1/2 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 cherry tomatoes
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 black pepper
2 tablespoons 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 with olive oil.
In a large mixing bowl, combine the sliced chicken sausage, red bell peppers, yellow bell pepper, red onion, zucchinis, and cherry tomatoes.
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 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 vegetables are tender and the chicken sausage is cooked through and browned.
Remove from the oven and sprinkle with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes