A quick and easy sheet pan dinner featuring flavorful chicken sausage, roasted potatoes, and colorful vegetables all cooked together for a delicious and healthy meal.
1 pound chicken sausage, sliced into 1/2-inch pieces
1 pound baby potatoes, halved
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 medium red onion, cut into wedges
2 cups broccoli florets
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
1/2 teaspoon smoked paprika
Salt, to taste
Black pepper, to taste
1 tablespoon fresh parsley, chopped (for garnish)
Preheat the oven to 425°F (220°C).
In a large bowl, combine the halved baby potatoes, red bell pepper pieces, yellow bell pepper pieces, red onion wedges, and broccoli florets.
Add 2 tablespoons of olive oil, garlic powder, dried Italian seasoning, smoked paprika, salt, and black pepper to the vegetables. Toss well to coat evenly.
Spread the seasoned vegetables evenly on a large sheet pan.
Drizzle the remaining 1 tablespoon of olive oil over the sliced chicken sausage and toss to coat.
Arrange the chicken sausage pieces on top of the vegetables on the sheet pan in a single layer.
Place the sheet pan in the preheated oven and roast for 25 to 30 minutes, stirring the vegetables halfway through cooking, until the potatoes are tender and the sausage is cooked through and browned.
Remove the sheet pan from the oven and sprinkle chopped fresh parsley over the top for garnish.
Serve warm directly from the sheet pan or transfer to plates.