Sheet-Pan Sausage and Veggies (No-Fuss)

Ingredients

• 10 oz Italian sausage (mild or sweet), sliced
• 1 large Bell pepper, sliced
• 1 medium Zucchini, sliced into half-moons
• 1/2 medium Red onion, sliced
• 1 tbsp Olive oil
• 1/2 tsp Garlic powder
• 1/2 tsp Dried oregano
• 1/4 tsp Salt(optional)
• 1/4 tsp Black pepper
• 1/4 cup Chicken broth (or water)
• 1 tsp Dijon mustard

Instructions

1. 1

   Heat oven to 425°F (220°C). Line a sheet pan with foil or parchment.

2. 2

   On the sheet pan, toss sausage slices, bell pepper, zucchini, and red onion with olive oil, garlic powder, oregano, black pepper, and optional salt. Spread into a single layer.

3. 3

   Roast for 20 minutes, stirring once halfway through, until sausage is browned and vegetables are caramelized and tender.

4. 4

   While the pan finishes, stir chicken broth and Dijon mustard together. When the sheet pan comes out, pour off excess fat if needed, then drizzle the broth mixture over the hot pan and scrape up browned bits. Toss to coat and serve immediately.