A rustic sheet-pan dish with sausages, broccoli, and bell peppers, roasted easily for a wholesome family meal.
# What You'll Need:
→ Proteins
01 - 4 Italian sausages (pork, chicken, or turkey; approximately 14 oz total)
→ Vegetables
02 - 1 large head broccoli, cut into florets (about 10.5 oz)
03 - 2 bell peppers (one red, one yellow), sliced
04 - 1 small red onion, sliced
→ Aromatics & Seasoning
05 - 3 tbsp olive oil
06 - 2 cloves garlic, minced
07 - 1 tsp dried oregano
08 - ½ tsp smoked paprika
09 - ½ tsp salt
10 - ¼ tsp freshly ground black pepper
11 - Pinch of chili flakes (optional)
→ Garnish
12 - Fresh parsley, chopped (optional)
13 - Lemon wedges (optional)
# Directions:
01 - Preheat the oven to 425°F and line a large sheet pan with parchment paper.
02 - In a large mixing bowl, toss broccoli florets, sliced bell peppers, and red onion with olive oil, minced garlic, dried oregano, smoked paprika, salt, black pepper, and optional chili flakes until evenly coated.
03 - Spread the vegetable mixture in a single layer on the prepared sheet pan, then nestle the sausages among the vegetables.
04 - Roast in the oven for 25 to 30 minutes, tossing the vegetables halfway through, until sausages reach an internal temperature of 160°F and vegetables are tender and lightly browned.
05 - For extra caramelization, broil for an additional 2 minutes.
06 - Allow to rest for 2 minutes before garnishing with chopped parsley and serving with lemon wedges if desired.
