Ingredients
- Chicken sausage, sliced: 1 pound
- Broccoli florets: 2 cups
- Bell peppers (various colors), chopped: 2 cups
- Red onion, sliced: 1 medium
- Olive oil: 2 tablespoons
- Garlic powder: 1 teaspoon
- Italian seasoning: 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.
- Step 2: In a large bowl, toss the broccoli, bell peppers, and red onion with olive oil, garlic powder, Italian seasoning, 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.
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 sausage and veggies.
- Serve over quinoa or rice for a complete and satisfying meal.
- Don't overcrowd the pan – use two baking sheets if necessary to ensure even cooking and avoid steamed vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American