Easy Chicken Sausage and Veggies Sheet Pan
A simple and vibrant one-pan meal featuring juicy chicken sausage and assorted roasted vegetables, perfect for a hassle-free dinner.
Ingredients
Main Ingredients
- 1 pound chicken sausage (halal) Can be sliced or kept whole
- 2 cups assorted vegetables (bell peppers, zucchini, broccoli, etc.) Chopped into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- to taste Salt and pepper
- Fresh herbs (optional, for garnish)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash and chop your assorted vegetables into bite-sized pieces.
- In a large bowl, combine the chopped vegetables with olive oil, garlic powder, salt, and pepper. Toss until everything is well coated.
- Spread the seasoned vegetables evenly on a large baking sheet. Place the chicken sausage on top of the veggies.
Cooking
- Bake in the preheated oven for about 25-30 minutes or until the chicken sausage is browned and the vegetables are tender.
- Optionally, garnish with fresh herbs before serving.
- Enjoy your beautifully roasted meal!
Notes
Substitutions: You could swap out chicken sausage for turkey or beef sausage, ensuring they are halal. For crispier vegetables, cut them into smaller pieces or add them halfway through the cooking time. Avoid overcrowding the baking sheet to prevent the vegetables from getting soggy. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in a preheated oven at 350°F (175°C).