Sheet Pan Sausage and Veggies
An easy meal made on one pan with chicken sausage, zucchini, and peppers.
Print
Pin
Servings: 4
Equipment
- sheet pan
Ingredients
- 1 medium yellow bell pepper
- 1 medium orange bell pepper
- 1 medium zucchini
- 1½ tbsp avocado or olive oil
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp garlic powder
- ¼ tsp dried parsley
- 4 links chicken sausage I use buffalo chicken sausage
- ¼ cup grated parmesan cheese
- fresh parsley or cilantro chopped, for garnish
Instructions
- Preheat the oven to 400℉.
- Chop all of the vegetables into bite-sized pieces. Place them on the sheet pan.
- Drizzle oil over the vegetables then sprinkle with salt, pepper, garlic powder, and parsley. Toss to coat the seasoning on all of the vegetables.
- Cut sausage into rounds then add to the pan. Spread everything in a single layer on the sheet pan.
- Bake for 20 minutes flip and sprinkle with parmesan cheese. Continue baking for 10-15 minutes or until the sausage is cooked, the vegetables are tender, and the cheese is melted. Sprinkle with fresh herbs. Serve.
- Store leftover sausage and vegetables in an airtight container in the refrigerator for up to 4 days.