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A colorful baking sheet with sliced chicken sausage, bell peppers, zucchini, and red onion roasted to perfection.
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Sheet Pan Chicken Sausage and Roasted Vegetables

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings
Calories: 350kcal

Ingredients

  • 12 oz pre -cooked chicken sausage, sliced into 1/2-inch rounds
  • 2 large bell peppers, de-seeded and chopped into 1-inch pieces
  • 1 medium zucchini , sliced into half-moons
  • 1 medium red onion, sliced into wedges
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

Instructions

  • Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
  • Line a large rimmed baking sheet with parchment paper to prevent adhesion.
  • Distribute the sliced chicken sausage, bell peppers, zucchini, and red onion across the prepared baking sheet.
  • Drizzle the components with extra virgin olive oil and apply the dried oregano, garlic powder, salt, and black pepper uniformly.
  • Toss the ingredients thoroughly to ensure even lipid and seasoning distribution, then arrange in a single layer to facilitate roasting.
  • Roast for 25 minutes, or until the vegetables reach desired tenderness and the sausage surfaces exhibit slight caramelization.
  • Remove from the oven and allow to rest for 2 minutes before serving.