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- 1 pound Italian chicken sausage, sliced - 2 medium zucchinis, sliced - 1 bell pepper (any color), chopped - 1 red onion, sliced - 1 cup cherry tomatoes, halved - 3 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, for garnish I love this recipe because it brings together bright veggies and tasty sausage. The main ingredients are simple but flavorful. You can choose any color of bell pepper to match your taste. The cherry tomatoes add a nice sweetness when they roast. Next, let’s talk about the seasonings. Olive oil is key for flavor and helps everything cook evenly. Garlic powder gives a nice kick. Smoked paprika adds depth, making the dish more exciting. Dried oregano brings an aromatic touch. You can adjust salt and pepper to your liking. Lastly, the fresh parsley adds a pop of color and freshness. It’s a simple touch that makes a big difference. When you combine all these ingredients, you get a colorful and hearty meal. For the complete details, check the Full Recipe. 1. Preheat your oven to 400°F (200°C). This helps cook everything evenly. 2. Line a large sheet pan with parchment paper. This makes cleanup easy. 3. In a large bowl, combine the sliced sausage, zucchinis, bell pepper, red onion, and cherry tomatoes. Mix them well. 1. Drizzle the olive oil over the mixture. 2. Add garlic powder, smoked paprika, dried oregano, salt, and pepper. Toss everything together until coated. 3. Spread the mixture in a single layer on the prepared sheet pan. Avoid overcrowding for even roasting. 4. Roast in the oven for 25-30 minutes. Check that the sausage is browned and the veggies are tender. Toss halfway through for even browning. 1. Once done, remove the sheet pan from the oven. Let it cool for a few minutes. 2. Garnish with freshly chopped parsley before serving. Enjoy your meal! To make your dish shine, adjust the seasonings to your taste. You can add more garlic powder for extra flavor. If you like heat, try adding red pepper flakes. For a fresh touch, squeeze lemon juice over the dish just before serving. To ensure even cooking, cut your veggies into similar sizes. Smaller pieces cook faster, while larger chunks may stay firm. This simple trick helps everything cook at the same rate. Avoid overcrowding the pan. Give each piece space to brown. When you pile everything together, they steam instead of roast. If needed, use two pans for better results. Toss the ingredients halfway through cooking. This step allows all sides to get crispy and browned. You want each bite to be full of flavor. It also helps the veggies soften nicely while keeping the sausage juicy. For the full recipe, check out the Sizzling Sheet Pan Sausage & Veggies. {{image_2}} If you want to change the sausage, there are great options. Turkey sausage works well and has less fat. If you prefer plant-based options, try tofu or tempeh. Both absorb flavors nicely and add protein. You can also use vegan sausage for a meatless meal. Each option brings its own taste and texture. You can swap veggies based on what you have. Broccoli and carrots roast nicely. They add crunch and color. Seasonal veggies are also a great choice. In the fall, use squash or Brussels sprouts. In the summer, bell peppers and eggplant shine. Mix and match to keep things exciting. To boost flavors, try different herbs and spices. Rosemary, thyme, and basil can add depth. A dash of red pepper flakes brings heat. You can also add sauces or marinades for a twist. Teriyaki or BBQ sauce can change the whole dish. Don’t hesitate to experiment and find your favorite combo. For the full recipe, check the Sizzling Sheet Pan Sausage & Veggies section. To store your leftovers, let the dish cool first. Place the sausage and veggies in an airtight container. This keeps them fresh and tasty. You can store them in the fridge for up to three days. After that, the veggies might lose their crunch. For the best texture, heat your leftovers in the oven. Preheat the oven to 350°F (175°C). Spread the sausage and veggies on a baking sheet. Heat them for about 10-15 minutes. This method keeps them crispy. You can also use the microwave. Place the food in a microwave-safe bowl. Cover it with a damp paper towel. Heat it for 1-2 minutes, checking often. The food warms quickly, but it may lose some crispness. For more details, check the Full Recipe. I recommend using Italian chicken sausage for this dish. It brings great flavor without being too heavy. You can also try turkey sausage or pork sausage if you prefer. Each type adds its own unique taste, so feel free to experiment. Yes, you can prepare the ingredients the night before. Just chop the veggies and slice the sausage. Store them in the fridge in an airtight container. When you're ready to eat, just toss everything together and roast it. To make this dish gluten-free, ensure your sausage is gluten-free. For a vegetarian option, use plant-based sausage or tofu. You can also swap out the veggies to include your favorites, like carrots or broccoli, based on your needs. Absolutely! You can freeze the cooked sausage and veggies. Allow them to cool, then store in freezer-safe bags. They will keep well for up to three months. Just thaw overnight in the fridge before reheating. This dish pairs well with a simple side salad or crusty bread. You can also serve it over rice or quinoa for added texture. Drizzle with a bit of balsamic glaze or your favorite sauce for a flavor boost. For the full recipe, check out the details above! This blog post covered a simple sheet pan sausage and veggie recipe. We explored key ingredients like Italian sausage, zucchinis, and cherry tomatoes. I shared step-by-step cooking instructions to ensure great flavor and texture. Tips helped you perfect the dish, with variations for dietary needs. Remember, you can customize this meal however you like. Trust your taste buds and have fun cooking. Enjoy your tasty creation!

- Sheet Pan Sausage and Veggies

Discover the mouthwatering goodness of Sizzling Sheet Pan Sausage & Veggies, a quick and delicious meal perfect for busy nights! This easy recipe combines flavorful Italian chicken sausage with vibrant veggies for a wholesome dish that roasts to perfection. Ready in just 40 minutes, it’s the ultimate one-pan wonder. Click through to explore this recipe and bring the flavors of summer to your dinner table tonight!
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Ingredients
  

1 pound Italian chicken sausage, sliced

2 medium zucchinis, sliced

1 bell pepper (any color), chopped

1 red onion, sliced

1 cup cherry tomatoes, halved

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, for garnish

Instructions
 

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

    In a large bowl, combine the sliced sausage, zucchinis, bell pepper, red onion, and cherry tomatoes.

      Drizzle the olive oil over the mixture, followed by the garlic powder, smoked paprika, dried oregano, salt, and pepper. Toss everything together until the sausage and veggies are evenly coated with the oil and seasonings.

        Spread the mixture in a single layer on the prepared sheet pan. Make sure not to overcrowd the pan for even roasting.

          Roast in the preheated oven for 25-30 minutes, or until the sausage is browned and cooked through, and the veggies are tender and caramelized. Toss the ingredients halfway through cooking for even browning.

            Once done, remove the sheet pan from the oven and let cool for a couple of minutes.

              Garnish with freshly chopped parsley before serving.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4