Ingredients
- Chicken sausage, sliced: 1 pound
- Broccoli florets: 1 pound
- Red bell pepper, chopped: 1 large
- Yellow bell pepper, chopped: 1 large
- Red onion, sliced: 1 medium
- Olive oil: 2 tablespoons
- Garlic powder: 1 teaspoon
- Italian seasoning: 1 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Step 2: In a large bowl, toss the broccoli, red bell pepper, yellow bell pepper, and red onion with olive oil, garlic powder, and Italian seasoning. Ensure vegetables are evenly coated.
- Step 3: Spread the vegetables in a single layer on the prepared baking sheet.
- Step 4: Arrange the sliced chicken sausage amongst the vegetables on the baking sheet.
- Step 5: Bake for 20-25 minutes, or until the vegetables are tender and the sausage is cooked through, flipping halfway for even browning.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat in a skillet over medium heat to re-crisp the vegetables and sausage.
- Serve this vibrant dish with a dollop of pesto or a sprinkle of Parmesan cheese for extra flavor.
- Don't overcrowd the sheet pan; use two if needed for even cooking and browning of the veggies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American