Speedy Sausage & Veggie Sheet Pan Dinner

• •16 ounce Pre-cooked chicken sausage ((about 4 links))
• •24 ounce Frozen mixed vegetables ((such as broccoli, carrots, corn, peas mix))
• •2 tablespoon Olive oil
• •1 teaspoon Garlic powder
• •1 teaspoon Onion powder
• •1 teaspoon Smoked paprika
• •0.5 teaspoon Dried oregano
• •0.5 teaspoon Salt (or to taste)
• •0.3 teaspoon Black pepper (or to taste)
• •0.3 teaspoon Red pepper flakes (optional, for a kick)
• •4 item Fresh lemon wedges (for serving (optional))

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.

2. 2

   Slice the pre-cooked chicken sausage into ½-inch thick rounds.

3. 3

   In a large bowl, combine the sliced chicken sausage and the frozen mixed vegetables. There's no need to thaw the vegetables first.

4. 4

   Drizzle the olive oil over the sausage and vegetables. Sprinkle with garlic powder, onion powder, smoked paprika, dried oregano, salt, black pepper, and red pepper flakes (if using). Toss everything together thoroughly until all ingredients are evenly coated with the oil and seasonings.

5. 5

   Spread the mixture in a single layer on the prepared baking sheet. Ensure the ingredients are not overcrowded. If necessary, use two baking sheets to allow for proper roasting and browning. Overcrowding can steam the vegetables instead of roasting them.

6. 6

   Roast for 25-30 minutes, stirring the mixture halfway through, until the vegetables are tender-crisp and lightly browned, and the sausage is heated through and slightly caramelized.

7. 7

   Remove from the oven and serve immediately. If desired, squeeze fresh lemon juice over the top before serving for a bright finish.

Chef's Tips

• 💡**Don't Overcrowd the Pan:** For the best roasting results (crispy veggies, slightly browned sausage), ensure ingredients are spread in a single layer without touching too much. Use two pans if needed!
• 💡**Easy Cleanup:** Lining your baking sheet with parchment paper is a game-changer for quick and effortless cleanup – perfect for busy students!
• 💡**Customize Your Veggies:** Feel free to swap in other quick-cooking frozen or fresh vegetables like bell peppers, zucchini, or asparagus. Just ensure they are cut into similar-sized pieces for even cooking.
• 💡**Make it a Fuller Meal:** Serve this sheet pan dinner over a bed of microwaveable rice, quinoa, or with a simple side salad to make it a more substantial and satisfying meal.
• 💡**Season to Taste:** Adjust the amount of salt, pepper, and red pepper flakes to suit your personal preference. A little extra garlic powder never hurt anyone!