Roasted Vegetables with Chicken Sausage
Elevate your weeknight dinner game with this vibrant and hearty recipe for Roasted Vegetables with Chicken Sausage. Bursting with color and flavor, this one-pan wonder combines perfectly caramelized bell peppers, zucchini, baby potatoes, and red onion with tender, savory chicken sausage. Tossed in a medley of olive oil, garlic powder, and Italian seasoning, these roasted delights are finished with an optional sprinkle of Parmesan for an irresistible touch of umami. Ready in just 50 minutes, this easy-to-make dish is a wholesome, gluten-free meal that’s packed with protein and nutrients. Serve it on its own or pair it with a crisp green salad or crusty bread for a satisfying dinner the whole family will love!
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Recipe Information
Ingredients
- 4 links Chicken sausage
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 2 medium Zucchini
- 1 large Red onion
- 1.5 pounds Baby potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 cup Parmesan cheese (optional)
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
Wash and dry all vegetables. Cut the red and yellow bell peppers into strips, slice the zucchini into half-moons, and cut the red onion into thick wedges. Halve the baby potatoes or quarter them if large.
In a large mixing bowl, combine the prepared vegetables and baby potatoes. Drizzle with olive oil and season with garlic powder, Italian seasoning, salt, and black pepper. Toss everything together until evenly coated.
Spread the seasoned vegetables evenly on the prepared baking sheet, ensuring they are in a single layer for even roasting.
Slice the chicken sausage into 1-inch pieces and nestle the slices among the vegetables on the baking sheet.
Roast in the preheated oven for 30 to 35 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized and the sausage is browned and cooked through.
Remove from the oven and, if desired, sprinkle grated Parmesan cheese over the roasted vegetables and sausage for added flavor.
Serve immediately as a standalone dish or alongside a fresh green salad or crusty bread for a complete meal.
Nutrition Facts
Calories |
2005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.4 g | 127% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 293 mg | 98% | |
| Sodium | 9297 mg | 404% | |
| Total Carbohydrate | 196.9 g | 72% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 43.5 g | ||
| Protein | 93.6 g | 187% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 993 mg | 76% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 5658 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
