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- 1 pound of chicken or turkey sausage, sliced - 1 red bell pepper, chopped - 1 yellow bell pepper, chopped - 1 zucchini, sliced - 1 red onion, cut into wedges - 1 cup of cherry tomatoes - 3 tablespoons olive oil - 2 teaspoons Italian seasoning - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh parsley, chopped (for garnish) To make the Sizzlin' Sausage & Colorful Veggie Medley, you will need fresh ingredients. Start with one pound of chicken or turkey sausage. Slice it into bite-sized pieces. Next, grab a red bell pepper and a yellow bell pepper, and chop them into small pieces. You will also need one zucchini, sliced, and one red onion, cut into wedges. Don't forget about one cup of cherry tomatoes, which adds a sweet burst. Next, gather your seasonings. You will need three tablespoons of olive oil, two teaspoons of Italian seasoning, and one teaspoon of garlic powder. Add salt and pepper to taste. For a fresh touch, use chopped parsley to garnish your dish. Each serving has about 300 calories. You get around 15 grams of fat, 20 grams of protein, and 20 grams of carbs. This meal is balanced and filling. You will need a few tools to get started. Grab a sheet pan for roasting, a mixing bowl for combining the ingredients, a spatula for stirring, and measuring spoons to ensure the right amounts. Using the right equipment makes cooking easier and more fun. I suggest you have everything ready before you start cooking. This way, you can enjoy making your meal without stress. - Preheat your oven to 400°F (200°C). This step is crucial as it helps cook the sausage and veggies evenly. A hot oven gives the best roasting results. - In a large bowl, combine the sliced sausage, chopped bell peppers, zucchini, red onion, and cherry tomatoes. - Drizzle the olive oil over the mixture, then sprinkle Italian seasoning, garlic powder, salt, and pepper. Toss well to ensure all ingredients are evenly coated. Mixing everything in a bowl lets the flavors blend. This step is simple but key to great taste. - Spread the sausage and vegetable mixture evenly on a large sheet pan. - Roast in the oven for 25-30 minutes, stirring halfway through, until the sausage is browned and the veggies are tender. Arranging the mixture in a single layer on the sheet pan helps it roast well. The even heat cooks everything perfectly. Make sure to check the doneness by looking for a nice golden color on the sausage and tender veggies. Once you try this, you'll want to repeat it often! For the full recipe, refer to the earlier section. To get an even cook and nice browning, cut your veggies the same size as the sausage. This helps everything roast at the same rate. Spread the sausage and veggies on the sheet pan in one layer. If they overlap, they may steam instead of roast. Stir them halfway through cooking to ensure even browning. This simple step makes a big difference in texture. Want to kick up the flavor? Try adding smoked paprika for a warm, smoky taste. You can also mix in some red pepper flakes for heat. For a zesty twist, use lemon juice or zest before serving. Marinades can also boost the flavor. Just marinate the sausage for a few hours before cooking. It’s a great way to add depth. A beautiful dish is a joy to serve! After cooking, sprinkle fresh parsley on top. This adds a pop of color. You can also use lemon wedges on the side for a splash of freshness. Serve it on a large platter to show off the vibrant colors. For extra flair, drizzle a bit of balsamic glaze over the veggies. It not only looks nice but adds a sweet touch. {{image_2}} You can switch up the protein in this dish easily. Instead of chicken or turkey sausage, try pork sausage for a richer flavor. You can also use vegetarian sausage if you prefer plant-based options. Ground beef or chicken works well too. They will give a different taste but still cook nicely with the veggies. Feel free to get creative with your vegetables! Seasonal veggies add great flavor. Try carrots, broccoli, or asparagus for a fresh twist. Sweet potatoes add sweetness and heartiness. You can also use mushrooms or spinach for a different texture. Each veggie brings its unique taste, so mix and match! If you need gluten-free options, choose gluten-free sausage. You can also skip the sausage and use beans for protein. For a low-carb option, focus on non-starchy veggies like bell peppers and zucchini. This dish can adapt to many diets while staying tasty and colorful. Explore these options to fit your needs! To keep your sheet pan sausage and veggies fresh, store them in an airtight container. Let the dish cool down before sealing. You can refrigerate the leftovers for up to three days. If you want to keep them longer, freeze them in a freezer-safe bag. Be sure to remove as much air as possible to avoid freezer burn. When reheating, aim for the best texture and flavor. Use your oven or a toaster oven for even heating. Preheat your oven to 350°F (175°C) and place the sausage and veggies on a baking sheet. Heat for about 10-15 minutes. This method helps restore that nice crispness. If you use a microwave, cover the dish to keep moisture in, but it may not be as crispy. In the fridge, your leftovers will stay good for about three days. If you freeze them, they can last up to three months. Keep in mind, the longer you freeze, the more the flavors may change. Always check for any off-smells or changes in color before eating. You can prep this dish in advance. Start by slicing the sausage and chopping the veggies. Place them in a large bowl. Drizzle with olive oil and add the spices. Toss everything well. Cover the bowl with plastic wrap and store it in the fridge. You can keep it there for up to 24 hours. When you are ready to cook, just spread the mixture on a sheet pan and roast. This saves time on busy nights. Yes! This recipe works well with various sausages. You can use pork, beef, or plant-based sausage. Each type brings its own flavor. Chicken or turkey sausage is leaner and still very tasty. If you prefer a spicy kick, try a chorizo. Just remember to adjust cooking time if the sausage is thicker or thinner. You have many options for veggies! Bell peppers add sweetness and color. Zucchini is mild and cooks quickly. Red onion gives a nice bite. Cherry tomatoes add juiciness. You can also try broccoli, carrots, or asparagus. Just cut them to the same size as other veggies for even cooking. This keeps everything tender and tasty. Yes, this recipe is quite healthy! It includes lean protein from sausage. The veggies provide fiber, vitamins, and minerals. Olive oil adds healthy fats. Using fresh ingredients boosts the nutritional value. You can also adjust the amount of oil and salt to fit your diet. Overall, it is a balanced meal that is both satisfying and good for you. This blog post covered a tasty roasted sausage and vegetable dish. We listed fresh ingredients and shared detailed steps for preparation. You learned tips for perfecting the roast and customizing flavors. I also included storage advice to enjoy leftovers later. In summary, this meal is easy and adaptable. Try different proteins and veggies to suit your taste. Enjoy cooking and sharing this healthy dish with family and friends!

- Sheet Pan Sausage and Veggies

Elevate your weeknight dinners with this Sizzlin' Sausage & Colorful Veggie Medley! This easy recipe features juicy chicken or turkey sausage paired with vibrant bell peppers, zucchini, and cherry tomatoes, all tossed in Italian seasoning for a burst of flavor. With just 10 minutes of prep and 30 minutes in the oven, you can enjoy a delicious meal that's ready in no time. Click through to explore the full recipe and bring this tasty dish to your table!
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Ingredients
  

1 pound of chicken or turkey sausage, sliced

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 zucchini, sliced

1 red onion, cut into wedges

1 cup of cherry tomatoes

3 tablespoons olive oil

2 teaspoons Italian seasoning

1 teaspoon garlic powder

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, combine the sliced sausage, chopped bell peppers, zucchini, red onion, and cherry tomatoes.

      Drizzle the olive oil over the mixture, then sprinkle Italian seasoning, garlic powder, salt, and pepper. Toss well to ensure all ingredients are evenly coated.

        Spread the sausage and vegetable mixture evenly on a large sheet pan.

          Roast in the oven for 25-30 minutes, stirring halfway through, until the sausage is browned and the veggies are tender.

            Once done, remove from the oven and let cool for a few minutes.

              Garnish with chopped fresh parsley before serving.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4