This easy and delicious sheet pan recipe is perfect for those busy weeknights. Not only is this meal tasty, but it's also healthy! Plus, cleanup is a breeze since everything cooks on one pan. Dig through your fridge and use any veggies you have on hand.
Ingredients
🌶️ 1 red bell pepper
🌶️ 1 yellow bell pepper
🧅 1 large onion
🥒 2 zucchini
🌿 1 pound asparagus
🍅 1 cup cherry tomatoes, halved
🧄 5 cloves garlic
🌭 8 chicken sausage links (24oz)
🫒 1/4 cup olive oil
🥗 1 tablespoon ranch seasoning
🌶️ 1 tablespoon paprika
🌿 1 teaspoon oregano
🌶️ 1 teaspoon chili flakes
🧂 1 teaspoon salt
🥗 1 cup Italian dressing
🧀 Shredded Parmesan cheese
🌿 Chopped parsley
Instructions
1- Preheat Oven:
- Preheat your oven to 400°F (200°C).
- Line a sheet tray with parchment paper for easy cleanup.
2- Chop Ingredients:
- Chop all the vegetables into small, bite-sized pieces.
- Cut the sausage into similar-sized pieces as the veggies.
- Place everything into a large mixing bowl.
3- Add Garlic and Oil:
- Mince the garlic and add it to the bowl with the veggies and sausage.
- Drizzle with olive oil.
4- Season and Toss:
- Add the ranch seasoning, paprika, oregano, chili flakes, salt, and Italian dressing to the bowl.
- Toss everything together well to ensure all pieces are coated.
5- Prepare for Baking:
- Transfer the mixture onto the prepared sheet tray, spreading it out in a single layer for even cooking.
6- Bake and Broil:
- Bake in the preheated oven for 35 minutes.
- Switch to broil for an additional 5 minutes to achieve a slight char.
7- Garnish and Serve:
- Once cooked, remove from the oven and garnish with shredded Parmesan cheese and chopped parsley before serving.
**Prep Time:**15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4-6
Equipment:
- Large mixing bowl
- Sheet tray
- Parchment paper
- Knife and chopping board
Cooking Tips:
- Feel free to customize the veggies based on what you have available or your personal taste preferences.
- Ensure the veggies are cut evenly to allow uniform cooking.
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