YOUR SOLIN GENERATED RECIPE
Sheet Pan Sausage and Roasted Vegetables
Oven-roasted chicken sausage and colorful garden vegetables tossed in herb-infused oil for a vibrant, savory meal with perfectly caramelized edges.
INGREDIENTS
9 oz Chicken sausage
1 cup Red bell pepper
1 cup Zucchini
0.5 cup Red onion
0.5 tbsp Extra virgin olive oil
0.5 tsp Dried oregano
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper for easy cleanup.
Slice the chicken sausage into half-inch thick rounds and chop the bell pepper, zucchini, and red onion into bite-sized pieces.
Place the sliced sausage and chopped vegetables directly onto the prepared sheet pan.
Drizzle the olive oil over the mixture and sprinkle evenly with the dried oregano, garlic powder, sea salt, and black pepper.
Use your hands or a spatula to toss everything together until the sausage and vegetables are well-coated in the oil and spices.
Spread the mixture out into a single layer, ensuring the pieces aren't too crowded so they roast rather than steam.
Roast in the center of the oven for 20 to 25 minutes, tossing halfway through, until the vegetables are tender and the sausage has developed golden, crispy edges.
Remove from the oven and serve immediately while hot.