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- 1 lb chicken or turkey sausage - 2 bell peppers (1 red and 1 yellow) - 1 medium zucchini - 1 medium red onion - 1 cup cherry tomatoes - 3 cloves garlic - 2 tablespoons extra virgin olive oil - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Salt and pepper - Fresh parsley The main ingredients in this dish create a colorful mix. The sausage brings a savory kick. You can choose chicken or turkey for a lighter option. Bell peppers add sweetness and crunch. Zucchini provides a nice texture, while cherry tomatoes burst with juice and flavor. For seasoning, garlic is key. It adds depth and aroma. Extra virgin olive oil keeps everything moist and helps flavors blend. Dried oregano and smoked paprika elevate the taste. Salt and pepper balance the dish perfectly. Don't forget the garnish! Fresh parsley brightens the plate. It adds color and a fresh taste. When you serve this dish, it looks good and tastes even better. Check out the full recipe for more details on how to make it! Preheat the oven to 425°F (220°C). This step ensures your dish cooks evenly and quickly. Arrange the sausage and vegetables on the sheet pan. I like to spread them out in a single layer to help them roast nicely. Toss the sausage and veggies with oil and seasonings. I mix olive oil, garlic, oregano, smoked paprika, salt, and pepper in a bowl. Then, I drizzle this mixture over the sausage and veggies. Use your hands or a spatula to coat everything well. Roast the sheet pan in the oven for 25-30 minutes. Stir the mixture halfway through cooking. This helps with even browning and flavor. The sausage should get a nice golden color, and the veggies will become tender. When done, let it cool for a few minutes before serving. For the full recipe, don’t forget to check the details above! To get the best roast, space your food well. Avoid overcrowding the sheet pan. When you spread out the sausage and veggies, they cook more evenly. This helps them brown nicely and get that great flavor. Also, keep an eye on the cooking time. It usually takes 25 to 30 minutes. Stir the mixture halfway through to help it cook evenly. For a fun twist, try adding different herbs or spices. Basil, thyme, or even a pinch of chili flakes can change the flavor profile. You can also use seasonal vegetables. In fall, add butternut squash; in summer, toss in fresh corn. These changes keep your dish exciting and fresh. Serve the dish right from the pan for a casual meal. It looks great and makes serving easy. You can also pair it with crusty bread to soak up the juices or serve it over quinoa for added texture. Both options make the meal hearty and satisfying. Check out the Full Recipe for more ideas! {{image_4}} You can easily switch up the sausage in this dish. Try using Italian sausage for a spicy kick. Or, go for bratwurst for a hearty meal. You can also use chicken or turkey sausage for a lighter option. Don't forget about the veggies! Add broccoli or sweet carrots for a different taste and more color. Cauliflower works great too. Just cut them into small pieces so they roast well. If you're looking for a vegetarian or vegan option, this recipe works! Simply replace the sausage with plant-based sausage. You can use tofu or tempeh as well. For a gluten-free version, select gluten-free sausage. Make sure to check labels, as some brands may have hidden gluten. By making these swaps, everyone can enjoy this tasty meal! To store your sausage and veggie sheet pan dinner, let it cool first. Then, place leftovers in an airtight container. This keeps the dish fresh in the fridge for up to three days. When you’re ready to eat, reheat it in the oven or microwave. For the oven, preheat to 350°F (175°C) and warm for about 15 minutes. In the microwave, cover with a damp paper towel and heat for 2-3 minutes, stirring halfway through. If you want to save leftovers longer, freezing is a great option. First, let the dish cool completely. Then, transfer it to a freezer-safe container or bag. Label it with the date and name of the dish. You can freeze it for up to three months. When you’re ready to enjoy it again, thaw it in the fridge overnight. To reheat, place it in a preheated oven at 350°F (175°C) for 20-25 minutes. You can also use the microwave, heating in 3-minute intervals until hot. This way, you’ll still enjoy that great flavor from the Full Recipe! You can tell the dish is done by checking a few signs. First, the sausage should be browned and firm. Second, the vegetables should be tender and slightly caramelized. You might also see some edges getting crispy. If these signs show, your meal is ready to enjoy! Yes, you can prep ahead! Slice the sausage and chop the veggies a day before. Store them in the fridge in an airtight container. When you're ready to cook, just toss everything with the olive oil and seasonings. This saves time and makes dinner easy! If you want to swap the sausage, there are many options. You can use plant-based sausage for a vegetarian dish. Tofu or tempeh also works well. For a leaner choice, try chicken or turkey breast. Just remember to adjust cooking times as needed. This blog covers a tasty sheet pan dish with chicken or turkey sausage and fresh veggies. We explored the main ingredients, how to prepare them, and tips for the best roast. You can switch ingredients or make it vegetarian. Store leftovers properly for future meals. Remember, cooking should be fun and easy. With this dish, you can impress loved ones or enjoy a cozy meal. Simplify your cooking by sticking to these steps and letting your creativity shine. Happy cooking!

Sausage and Veggie Sheet Pan Dinner

Discover the mouthwatering Sizzling Sausage & Veggie Delight that combines chicken or turkey sausage with vibrant veggies for a delicious meal! This easy recipe features bell peppers, zucchini, red onion, and cherry tomatoes, all roasted to perfection with aromatic spices. Perfect for a weeknight dinner! Click to explore the step-by-step instructions and elevate your cooking tonight with this flavorful dish.
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Ingredients
  

1 lb chicken or turkey sausage, sliced into ½-inch coins

2 bell peppers (1 red and 1 yellow), sliced into strips

1 medium zucchini, sliced into half-moons

1 medium red onion, sliced into thin wedges

1 cup cherry tomatoes, halved

3 cloves garlic, minced

2 tablespoons extra virgin olive oil

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and freshly ground pepper, to taste

Fresh parsley, chopped, for garnish

Instructions
 

Begin by preheating your oven to 425°F (220°C) to ensure it is hot and ready for roasting.

    In a large sheet pan, add the sliced sausage, bell peppers, zucchini, red onion, and halved cherry tomatoes. Arrange the vegetables and sausage so they are evenly distributed for optimal roasting.

      In a small mixing bowl, whisk together the olive oil, minced garlic, dried oregano, smoked paprika, salt, and pepper until well combined.

        Drizzle the olive oil mixture over the sausage and vegetables. Use your hands or a spatula to toss everything together until all ingredients are evenly coated in the flavorful oil.

          Spread the mixture out in a single layer on the sheet pan, making sure nothing is overcrowded for even cooking.

            Place the sheet pan in the preheated oven and roast for 25-30 minutes. Stir the mixture halfway through cooking to ensure even browning. The sausage should be nicely browned, and the vegetables should be tender and slightly caramelized once done.

              Once cooked, carefully remove the sheet pan from the oven and let it cool for a few minutes to allow the flavors to settle.

                Just before serving, garnish with freshly chopped parsley to add a pop of color and freshness.

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

                    - Presentation Tips: Serve the sizzling dish directly from the sheet pan for a rustic look, or transfer it to a large serving platter. Pair it with crusty bread or over a bed of quinoa for a complete meal!