1large russet potatocut into ½-inch cubes (or 3 ½ cups cubed potato)
1medium yellow or white onioncut into ½-inch cubes (or 1 ½ cups cubed onion)
¾teaspoondried Italian seasoning blenddivided
1teaspoonsaltdivided
2 ½cups1-inch cubed zucchini
1sweet peppercut into 1-inch pieces
1lb.precooked sweet Italian chicken sausagecut into ½-inch coins
4clovesgarlicminced
1tablespoonwhite balsamic vinegar
⅓cupgrated parmesan cheese
Fresh cracked black pepper
Instructions
Preheat the oven to 425 degrees Fahrenheit.
Drizzle 1 ½ tablespoons olive oil over a large rimmed baking sheet. Add the potatoes, onion, ½ teaspoon Italian seasoning and ½ teaspoon salt to the pan. Toss gently until combined.
Roast the potatoes and onions for 13 minutes. Potatoes and onions will not be cooked through yet. Stir the potatoes and onions on the pan, scraping up any bits of potatoes that have stuck to the pan.
While the potatoes roast: stir the zucchini, sweet pepper, chicken sausage, minced garlic, remaining ¼ teaspoon Italian seasoning, and ½ teaspoon salt together in a large mixing bowl until combined.
At the end of the potatoes' roasting time, add the veggies to the roasting pan with the potatoes and onion. Stir until until combined and evenly spread out the veggies on the pan. Roast for 20-24 minutes, stirring the veggies halfway through, or until the potatoes are tender when pierced with a fork.
Drizzle the vinegar over the veggies and stir until combined. Sprinkle cheese over the vegetables and return the pan to the oven for 2 minutes or until the cheese is melted. Season with black pepper and salt to taste. Enjoy hot!
Notes
Distilled white vinegar can substitute for the white balsamic vinegar. Leftovers last covered in the refrigerator for 4-5 days. They can be frozen in a freezer-safe container for up to 2 months.
Nutrition
Serving: 1/6 of the recipeCalories: 295kcalCarbohydrates: 17gProtein: 22gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 10gCholesterol: 74mgSodium: 965mgFiber: 2gSugar: 3g
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