Sheet Pan: Chicken Sausages and Veggies
Source: Found on Pinterest
Quick and easy to make! So much flavor too.
Serve over cooked rice.
Ingredients
- 2 c. red potato, cut into small pieces
- 3/4 lb. green beans, trimmed and cut in half
- 1-1/2 c. broccoli florets
- 1-1/2 c. bell peppers (all colors), cut into bite-size squares
- Other fresh vegetables, if desired (asparagus, onion, mushrooms etc.)
- 12 oz. pkg. chicken sausages (al fresco sun-dried tomato) - see note below
- ¼ t. red pepper flakes
- 1 t. paprika
- 1 Tbls. dried oregano
- 1 Tbls. dried parsley
- ¼ t. salt
- ¼ t. course black pepper
- 6 Tbls. extra virgin olive oil
- freshly grated Parmesan cheese
- fresh parsley, snipped (for garnish)
- 2 c. cooked rice (Uncle Ben’s long grain)
Instructions
Preheat oven to 400 degrees. If not using a baking stone pan, line a large baking sheet with foil or parchment paper.
Coin the sausage in thick slices. In a small dish combine dry seasonings.
If using more veggies besides broccoli, peppers and green beans, reduce the amount of each to about 1 cup.
Place the veggies, potatoes and sausage coins on pan. Pour the olive oil on top and sprinkle with seasoning. Toss evenly to coat all.
Bake 15 minutes, remove pan from oven and flip/stir the veggies and sausage. Return to oven and bake for another 15 minutes or until vegetables are tender and sausage browned.
Sprinkle with freshly grated Parmesan cheese, turn oven off and let pan sit for a few minutes until cheese melts.
Remove pan from oven, sprinkle with fresh parsley and serve over cooked rice.
NOTE: You can use plain chicken sausages or any flavor that goes with the seasonings.