Sheet Pan: Caprese Chicken Sausage with Pesto Roasted Vegetables
GilbertSausages.com
A very flavorful and healthy meal.



Ingredients
- 4 Gilbert’s Caprese Chicken Sausages, sliced
- 1 orange bell pepper, 1/2-inch pieces
- 1 small zucchini, cut in half and then sliced into 1/2-inch thick pieces
- ½ small red onion, 1/2-inch pieces
- 4 medium red potatoes or 1/2 to 3/4 lb. tiny red potatoes, cut into 1/2-inch chunks
- 2 c. broccoli florets, cut into small pieces
- ¼ c. pesto
- A little drizzle of olive oil
- salt and pepper, to taste
Instructions
Preheat oven to 400 degrees.
Place all vegetables in a large bowl and toss with ¼ cup pesto until well coated. Drizzle a little olive oil over all. Season with salt and pepper.
Transfer to a large baking pan (grease with a little olive oil). Bake for 15 minutes.
Remove baking pan from oven, and flip vegetables.
Add the sausage slices and bake for another 10-15 minutes or until vegetables are cooked through and roasted to your desired doneness.
Serves 4
NOTE: Any type of Caprese-style or plain chicken sausage will work