Description
A vibrant one-pan meal combining savory sausages and colorful roasted vegetables, perfect for busy weeknights.
Ingredients
Scale
- 1 pound sausages (Italian, chicken, or turkey)
- 2–3 mixed bell peppers (red, yellow, green)
- 1 medium zucchini
- 1 medium red onion
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon Italian herbs
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and chop the vegetables into uniform pieces; slice the sausages into bite-sized rounds.
- In a large bowl, combine sausages and vegetables. Drizzle with olive oil and season with salt, pepper, garlic powder, and Italian herbs. Toss until well-coated.
- Spread the mixture evenly over a lined baking sheet.
- Roast for about 25-30 minutes until sausages are browned and veggies are tender.
- Serve hot, either directly from the sheet pan or on plates.
Notes
For a healthier option, substitute turkey sausage and increase the vegetable content. Store leftovers in airtight containers for up to 3-4 days in the fridge or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 5g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg