Sheet Pan Rainbow Veggie Sausage

# Ingredients:

→ Proteins

01 - 14 oz chicken or turkey sausage, sliced into 1/2 inch rounds

→ Vegetables

02 - 1 red bell pepper, chopped

03 - 1 yellow bell pepper, chopped

04 - 1 orange bell pepper, chopped

05 - 1 small red onion, cut into wedges

06 - 1 medium zucchini, sliced

07 - 1 cup broccoli florets

08 - 1 cup cherry tomatoes, halved

09 - 1 cup baby carrots, halved lengthwise

→ Seasonings and Oils

10 - 3 tablespoons olive oil

11 - 1 teaspoon smoked paprika

12 - 1 teaspoon dried oregano

13 - 1/2 teaspoon garlic powder

14 - 1/2 teaspoon salt

15 - 1/4 teaspoon black pepper

# Instructions:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

02 - In a large bowl, combine all chopped vegetables and sausage pieces.

03 - Drizzle with olive oil and sprinkle with smoked paprika, oregano, garlic powder, salt, and black pepper. Toss thoroughly to ensure even coating of all ingredients.

04 - Spread the vegetable and sausage mixture in a single layer on the prepared baking sheet.

05 - Roast for 25 to 30 minutes, stirring halfway through cooking, until vegetables are tender with slight caramelization and sausage is browned.

06 - Transfer to serving plates and serve hot. Garnish with fresh herbs if desired.

# Pro Tips:

01 -

One pan means one cleanup, which somehow makes the whole dinner feel like a victory.
Those caramelized edges on the vegetables hit different when everything's roasted together rather than cooked separately.
It's naturally gluten-free and dairy-free, so you're not sacrificing anything to eat well.

02 -

Don't skip the halfway stir unless you enjoy some vegetables charred and others barely cooked, which I learned the hard way on my first attempt.
Use a heavy baking sheet that distributes heat evenly, because thin ones create hot spots that burn your sausage while leaving vegetables steamed instead of roasted.

03 -