Sheet Pan Rainbow Veggie Bake

# What You'll Need:

→ Proteins

01 - 14 oz chicken or turkey sausage, sliced into 1 cm rounds

→ Vegetables

02 - 1 red bell pepper, chopped

03 - 1 yellow bell pepper, chopped

04 - 1 orange bell pepper, chopped

05 - 1 small red onion, cut into wedges

06 - 1 medium zucchini, sliced

07 - 1 cup broccoli florets

08 - 1 cup cherry tomatoes, halved

09 - 1 cup baby carrots, halved lengthwise

→ Seasonings and Oils

10 - 3 tablespoons olive oil

11 - 1 teaspoon smoked paprika

12 - 1 teaspoon dried oregano

13 - 1/2 teaspoon garlic powder

14 - 1/2 teaspoon salt

15 - 1/4 teaspoon black pepper

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.

02 - In a large mixing bowl, combine all chopped vegetables and sliced sausage.

03 - Drizzle with olive oil and sprinkle with smoked paprika, dried oregano, garlic powder, salt, and black pepper. Toss thoroughly until all ingredients are evenly coated.

04 - Spread the vegetable and sausage mixture in a single layer across the prepared baking sheet.

05 - Roast for 25 to 30 minutes, stirring halfway through cooking, until vegetables are tender with light caramelization and sausage is thoroughly browned.

06 - Remove from oven and serve hot. Garnish with fresh herbs if desired.

# Additional Tips::

01 -

Everything cooks on one pan, which means minimal cleanup and maximum flavor as the vegetables soak up the sausage drippings.
It's naturally gluten-free and dairy-free, so you can serve it to almost anyone without extra prep work.
The colors are so vibrant that even people who claim they don't like vegetables suddenly want seconds.

02 -

Don't skip the halfway stir—I learned this the hard way when my first batch had some vegetables tender and others still crunchy.
The oven temperature is crucial; if you go much lower, you'll steam vegetables instead of roasting them, and if you go higher, the outsides burn before the insides soften.

03 -