Description
A quick and flavorful one-pan dish combining sausage and a colorful mix of vegetables, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pack Italian sausage (mild Italian chicken sausage recommended) (Can substitute with chicken, turkey, or smoked sausage.)
- 2 cups Bell peppers (sliced) (Use a mix of colors for better aesthetics.)
- 1 medium Red onion (sliced) (Add sweetness when roasted.)
- 1 cup Zucchini (sliced) (Cut into half moons or thick rounds.)
- 1 cup Broccoli florets (Can pre-steam for faster cooking.)
- 1 cup Carrots (sliced) (Cut into thick strips or half moons.)
- 1 cup Cherry tomatoes (Add towards the end of cooking to keep them intact.)
- 2 tablespoons Olive oil (For roasting and sautéing.)
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 teaspoon Paprika
- 1.5 teaspoons Italian seasoning
- 1 teaspoon Kosher salt
- 1 teaspoon Black pepper
- 1 tablespoon Lemon juice (To finish the dish.)
- 2 tablespoons Chopped parsley (For garnish.)
Instructions
Preparation
- Preheat the oven to 425 degrees F (220 degrees C).
- Slice the sausage into rounds about the width of your pinky.
- Cut bell peppers and onions into thick strips to prevent burning.
- Slice zucchini and carrots into half moons.
- If using potatoes, cube them small for even cooking.
- Pat all vegetables dry with a paper towel and toss in a large bowl with olive oil and seasonings.
Cooking
- Spread the vegetables on a large sheet pan in a single layer.
- Roast the vegetables for 12 to 15 minutes.
- Add sliced sausage on top, stir, and roast for an additional 10 to 15 minutes until everything is browned and tender.
- Finish by drizzling lemon juice over the dish and sprinkling with chopped parsley.
Notes
For a speedy meal, use the skillet method: brown sausage in a skillet, remove, add hard vegetables, then softer ones, and finish with sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: dinner, Main Course
- Cuisine: American, Italian