Ingredients
- Chicken sausage, sliced: 1 pound
- Broccoli florets: 1 head
- Bell peppers (any color), sliced: 2
- Red onion, sliced: 1
- Olive oil: 2 tablespoons
- Italian seasoning: 1 tablespoon
- Garlic powder: 1 teaspoon
- Salt and pepper: to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Step 2: In a large bowl, toss the broccoli florets, sliced bell peppers, and sliced red onion with olive oil, Italian seasoning, garlic powder, salt, and pepper.
- Step 3: Spread the vegetables in a single layer on the prepared baking sheet.
- Step 4: Add the sliced chicken sausage to the baking sheet, distributing it evenly among the vegetables.
- Step 5: Bake for 20-25 minutes, or until the vegetables are tender and the sausage is cooked through and lightly browned, flipping halfway through.
- Step 6: Serve immediately. Enjoy!
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 keep the sausage crisp and veggies from getting soggy.
- Serve over rice or quinoa for a complete and satisfying meal.
- For extra flavor, try using a spicy Italian chicken sausage variety to give the dish a kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American