One-pan Chicken Sausage & Roasted Vegetables

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

Slice 1 pound of pre-cooked chicken sausage into 1/2-inch thick rounds. Cut 2 large bell peppers (any color), 1 medium red onion, and 1 medium zucchini into 1-inch pieces. If using small potatoes, quarter 1 pound of them; if using larger potatoes, cut them into 1-inch cubes.

On the prepared baking sheet, combine the sliced chicken sausage, bell peppers, red onion, zucchini, and potatoes. Drizzle with 2 tablespoons of olive oil. Sprinkle with 1 tablespoon of Italian seasoning, 1 teaspoon of garlic powder, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Add 1/4 teaspoon of red pepper flakes if desired for a touch of heat.

Toss all the ingredients together directly on the baking sheet until everything is evenly coated. Spread the mixture into a single layer to ensure even roasting.

Roast for 20 minutes. Then, remove the baking sheet from the oven, add 1 cup of cherry tomatoes, and gently toss. Return to the oven and continue roasting for another 10-15 minutes, or until the vegetables are tender-crisp and slightly caramelized, and the sausage is lightly browned.

Carefully remove the baking sheet from the oven. Garnish with 2 tablespoons of fresh chopped parsley before serving hot.