YOUR SOLIN GENERATED RECIPE
Herb-Roasted Sausage and Sweet Potato Sheet Pan Dinner
A vibrant sheet pan dinner featuring savory chicken sausage, tender sweet potato cubes, and an array of roasted vegetables enhanced with a sprinkle of herbs and a dash of olive oil. This one-pan meal offers a satisfying balance of warmth, flavor, and texture, perfect for a fuss-free yet nutritious dinner.
INGREDIENTS
6 oz Chicken Sausage
1 medium Sweet Potato
1 medium Red Bell Pepper
1/2 medium Red Onion
1 medium Zucchini
1 tsp Olive Oil
1/2 cup Chickpeas
1 tsp Mixed Dried Herbs
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper for easy cleanup.
Slice the sweet potato into 1/2-inch cubes. Chop the red bell pepper into strips, slice the red onion into wedges, and slice the zucchini into half-moons.
Cut the chicken sausage into 1/2-inch thick rounds.
In a large mixing bowl, combine the sweet potato, red bell pepper, red onion, zucchini, and chickpeas. Drizzle with olive oil, sprinkle the mixed dried herbs, and season with salt and pepper. Toss until the vegetables are evenly coated.
Arrange the vegetables and chickpeas on the prepared sheet pan in a single layer. Place the sausage pieces among the vegetables.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the sausage is browned and the vegetables are tender.
Remove from the oven and serve warm. Enjoy your nutritious and delicious sheet pan dinner!