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Sheet pan chicken sausage with roasted bell peppers zucchini and onion on white marble

Sheet Pan Chicken Sausage Veggies

Easy one pan sheet pan chicken sausage veggies ready in 30 minutes with smoky caramelized peppers, zucchini, and broccoli.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 lb fully cooked chicken sausage sliced into 1/2 inch coins
  • 2 red bell peppers cut into 1 inch chunks
  • 1 yellow bell pepper cut into 1 inch chunks
  • 2 zucchini sliced into half moons
  • 1 red onion cut into 1 inch wedges
  • 2 cups broccoli florets
  • 3 tbsp olive oil
  • 4 cloves garlic minced
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lemon juice added after roasting
  • 2 tbsp fresh parsley chopped, for serving

Method
 

  1. Preheat the oven to 425F and line a large rimmed sheet pan with parchment paper.
  2. Cut all the peppers, zucchini, and onion into even 1 inch pieces for uniform cooking.
  3. In a large bowl, toss the sliced sausage with the veggies, olive oil, garlic, Italian seasoning, smoked paprika, salt, and pepper until every piece is coated.
  4. Spread the mixture on the sheet pan in a single layer with a little space between pieces.
  5. Roast for 22 to 25 minutes, stirring once at the halfway point, until the sausage is deeply browned and the veggies have caramelized edges.
  6. Remove from the oven, squeeze fresh lemon juice over everything, and scatter chopped parsley on top.
  7. Serve hot on its own or over cooked rice, quinoa, or couscous.

Notes

Use fully cooked chicken sausage for this timing. Add lemon after roasting to keep the flavors bright. Store leftovers up to 4 days.