Recipe: Roasted Vegetables and Chicken Sausage

This one sheet dinner is perfect by itself or served over some rice or noodles if you have those on hand. I enjoyed it with a little ketchup but also I just really like ketchup. You can spice this however you want and mix up the vegetables to make a bunch of new dishes but it’s really low prep/low effort for being relatively healthy.

Roasted Vegetables and Chicken Sausage
Serves 4
  1. 12 oz chicken sausage, cut into 1/2" pieces
  2. 1 pound potatoes, cut in to 1/2" pieces
  3. 1 green bell pepper, cut in to 1/2" strips
  4. 1 red bell pepper, cut in to 1/2" strips
  5. 1/2 pound brussel sprouts, quartered
  6. 1 yellow onion, cut in to 1/2" strips
  7. 2 tablespoons olive oil
  8. 1 teaspoon garlic powder
  9. 1/2 teaspoon dill
  10. 1/2 teaspoon sage
  11. 1/2 teaspoon oregano
  12. 1/2 teaspoon salt
  13. 1/4 teaspoon black pepper
  14. 1/4 teaspoon crushed red pepper flakes, optional
  1. Preheat oven to 400°F and prep a baking sheet with either parchment or aluminum foil with a spray of olive oil.
  2. In a large bowl, chop and combine sausage, potatoes, peppers, onion, and spices. To that add in the olive oil and toss to coat.
  3. Spread ingredients out in a single layer on the baking sheet then bake for 35-45 minutes until the potatoes are tender.
Adapted from The Comfort of Cooking
Mab Made Food

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