YOUR SOLIN GENERATED RECIPE
Herb-Roasted Sausage and Sweet Potato Sheet Pan Dinner
Savor a hearty sheet pan dinner featuring savory chicken sausage, tender sweet potato cubes, and protein-packed chickpeas, all roasted with a medley of colorful bell pepper and red onion. Infused with aromatic rosemary and garlic, this dish offers a delightful combination of rustic flavors and a satisfying crunch, perfect for a balanced meal.
INGREDIENTS
2 chicken sausage links (~170g)
1 medium sweet potato (~150g)
0.75 cup chickpeas (~125g), drained and rinsed
1 red bell pepper, sliced
0.5 red onion, sliced
1 tsp olive oil
2 garlic cloves, minced
2 sprigs fresh rosemary
Salt & black pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
Cut the sweet potato into 1/2-inch cubes. Slice the red bell pepper and red onion into strips.
Slice the chicken sausage into 1/2-inch pieces.
In a large mixing bowl, combine sweet potato, bell pepper, red onion, and chickpeas. Add the minced garlic, olive oil, roughly chopped rosemary (remove the tougher stems), salt, and black pepper. Toss until everything is evenly coated.
Spread the vegetable and chickpea mixture evenly on the prepared sheet pan. Nestle the sausage slices among the vegetables.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and the sausage is browned.
Taste and adjust seasonings if necessary before serving.