Sheet Pan Chicken Sausage (Print Version)
# Ingredients:
→ Proteins
01 -
4 fully-cooked chicken sausage links (about 12 oz)
→ Vegetables
02 -
1 red bell pepper
03 -
1 small red onion
04 -
1 head broccoli
05 -
1 sweet potato (about 225g)
→ Seasonings
06 -
3 Tbsp olive oil
07 -
1 tsp salt
08 -
1/2 tsp black pepper
09 -
1/2 tsp garlic powder
10 -
1 1/2 tsp dried oregano
11 -
1 Tbsp chopped parsley (optional)
# Instructions:
01 -
Preheat the oven to 220°C (425°F). Slice the chicken sausage into medallions on a diagonal. Chop the bell pepper into 2.5 cm (1-inch) chunks. Slice the onion into 1.25 cm (½-inch) slices. Cut the broccoli into small florets. Wash, peel, and dice the sweet potato into 2 cm (¾-inch) cubes.
02 -
In a large bowl, combine the sliced chicken sausage and chopped vegetables. Drizzle with olive oil and season with salt, black pepper, garlic powder, and dried oregano. Toss thoroughly, ensuring all ingredients are evenly coated with oil and spices.
03 -
Spread the chicken sausage and vegetables onto a parchment-lined baking sheet in an even single layer.
04 -
Place the baking sheet in the oven and roast for 15 minutes. Remove and stir the ingredients thoroughly. Return to the oven and continue roasting for another 15 minutes or until the sausage and vegetables develop a golden-brown edge.
05 -
Garnish with chopped parsley if desired. Serve hot directly from the sheet pan for family-style dining.
# Notes:
01 -
This one-pan meal combines protein and vegetables for a complete dinner with minimal cleanup.
02 -
For optimal roasting, ensure vegetables are cut to similar sizes for even cooking.