Sheet Pan Italian Sausage and Rainbow Vegetables

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

Cut 1 pound of Italian sausage into 1-inch thick rounds. If using bulk sausage or links without casings, simply break or crumble into similar sized pieces.

Chop 2 large bell peppers (any color), 1 medium zucchini, and 1 medium red onion into roughly 1-inch pieces.

In a spacious mixing bowl, combine the chopped bell peppers, zucchini, red onion, and 2 cups of broccoli florets. Add 1 cup of cherry tomatoes to the mixture.

Drizzle 2 tablespoons of olive oil over the vegetables. Season with 1 teaspoon of dried Italian seasoning, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss vigorously until all the vegetables are evenly coated with oil and spices.

Arrange the seasoned vegetables and sausage pieces in a single layer on the prepared baking sheet. Ensure not to overcrowd the pan, which allows for proper roasting and browning.

Roast for 25-30 minutes, stirring the contents halfway through, until the vegetables are tender-crisp and the sausage is fully cooked through and beautifully browned.

Garnish with 2 tablespoons of fresh chopped parsley before serving, if desired.