This is the perfect weeknight meal when you’re in a hurry! You can make this ahead so its ready after work with little cleanup, who doesn’t love that?! This is another great meal to experiment with by incorporating other vegetables you might like such as cauliflower, green beans or (if you aren’t on a low carb/keto diet) potatoes.

Sheet Pan Sausage and Veggie Dinner

12oz chicken sausage (I used Applegate mild sweet italian sausage)
1 zucchini, sliced into half circles about a half inch thick
1/2 bunch of asparagus, ends removed and cut into 1 – 2 inch pieces
1 red pepper, seeded and sliced into 1 inch pieces
1/2 red onion, cut into 1 inch pieces
1 head broccoli, chop off florets
1/2 tsp garlic powder
1/2 tbsp oregano
4-6 tbsp olive oil
salt and pepper to taste

Instructions:

Preheat oven to 400 degrees.

Wash, dry and prepare vegetables. Once cut, place veggies on baking sheet in a single layer. Drizzle with olive oil and sprinkle with garlic powder, oregano, salt and pepper, add olive oil and mix to coat. (Note: if you plan to make this ahead of time, prepare the veggies and place them in a large zip-lock bag. Add olive oil and seasoning and shake to coat. Place in the fridge until ready to bake.)

Place baking sheet into the oven and cook for 15 min.

Meanwhile, cut sausage into 1/2 inch thick rounds.

Once the veggies have cooked for 15 minutes, remove from oven and flip. Add sausage and return to oven to cook for an additional 10-15 minutes.

Remove from oven and serve topped with freshly grated parmesan.