Roasted Veggie and Chicken Sausage Sheet Pan Dinner
A delicious, hearty one-pan meal featuring savory chicken sausage and colorful roasted vegetables, perfect for weeknight dinners.
Servings: 4 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 450 grams chicken sausage (sliced)
- 250 grams broccoli florets
- 1 medium bell pepper (sliced)
- 1 medium zucchini (sliced)
- 1 medium red onion (sliced)
Seasonings and Oils
- 30 ml olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 200°C (400°F).
- In a large bowl, combine the sliced chicken sausage and all your chopped vegetables.
- Drizzle the mixture with olive oil, then sprinkle the garlic powder, Italian seasoning, salt, and pepper. Toss everything together until well coated.
- Spread the mixture evenly on a sheet pan, making sure it’s in a single layer for even cooking.
Cooking
- Roast in the oven for 30-40 minutes, stirring halfway through for even roasting.
- You'll know it's done when the veggies are tender and the sausage is nicely browned.
Serving
- Serve hot, and consider garnishing with fresh herbs like parsley or basil.
- This dish pairs wonderfully with a side of warm crusty bread or a fresh green salad.
Notes
Feel free to switch up the vegetables based on what you have on hand, like carrots, sweet potatoes, or asparagus. For extra spice, consider adding red pepper flakes or cayenne pepper.