Description
A quick and easy sheet pan dinner featuring juicy honey garlic chicken sausage, roasted vegetables, and a flavorful honey garlic sauce. Perfect for a weeknight meal with minimal cleanup.
Ingredients
4 chicken sausages (about 12 ounces), sliced into 1/2-inch pieces
1 large red bell pepper, cut into 1-inch pieces
1 medium zucchini, cut into 1/2-inch half-moons
1 medium yellow squash, cut into 1/2-inch half-moons
1 cup baby carrots, halved lengthwise
1 small red onion, cut into 1-inch wedges
3 tablespoons olive oil, divided
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons honey
3 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon apple cider vinegar
1/2 teaspoon dried thyme
Instructions
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
In a large bowl, combine the sliced chicken sausages, red bell pepper, zucchini, yellow squash, baby carrots, and red onion.
Drizzle 2 tablespoons of olive oil over the sausage and vegetables. Season with salt and black pepper. Toss everything together until evenly coated.
Spread the sausage and vegetable mixture in a single layer on the prepared baking sheet.
In a small bowl, whisk together the honey, minced garlic, soy sauce, apple cider vinegar, dried thyme, and the remaining 1 tablespoon of olive oil.
Drizzle the honey garlic sauce evenly over the sausage and vegetables on the baking sheet.
Place the baking sheet in the preheated oven and roast for 20 to 25 minutes, stirring halfway through, until the vegetables are tender and the sausage is cooked through and caramelized.
Remove from the oven and let cool for 2 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes