A no-fuss sheet-pan dinner with sausages, broccoli, and bell peppers, roasted for a rustic 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 (approximately 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)
# How to Make It:
01 - Set the oven to 425°F and line a large sheet pan with parchment paper.
02 - In a large bowl, combine broccoli florets, sliced bell peppers, and red onion with olive oil, minced garlic, oregano, smoked paprika, salt, black pepper, and chili flakes; toss to coat evenly.
03 - Spread the seasoned vegetables evenly on the prepared sheet pan and nestle the sausages among them.
04 - Place the sheet pan in the oven and roast for 25 to 30 minutes, tossing the vegetables halfway through cooking, until sausages reach an internal temperature of 160°F and vegetables are tender with light browning.
05 - Broil for an additional 2 minutes to achieve extra caramelization, if desired.
06 - Allow the dish to rest for 2 minutes, garnish with chopped parsley, and serve with lemon wedges as preferred.
