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- 4 Italian chicken sausages, sliced into 1-inch pieces - 1 red bell pepper, diced into bite-sized pieces - 1 yellow bell pepper, diced into bite-sized pieces - 1 medium zucchini, sliced into half-moons - 1 red onion, chopped into large chunks - 2 cups baby spinach, washed and dried You want to choose good-quality Italian chicken sausages for the best flavor. The sausages should be juicy and well-seasoned. For veggies, feel free to mix colors. Bright bell peppers add sweetness. Zucchini gives a nice crunch. Red onion adds depth. - 3 tablespoons balsamic vinegar - 2 tablespoons extra virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon dried oregano Balsamic vinegar gives a sweet and tangy kick. Extra virgin olive oil makes everything rich. Garlic powder adds a warm flavor, while dried oregano brings an Italian touch. Mix these to coat your sausages and veggies well. - Fresh basil leaves, torn, for garnish - Salt and black pepper to taste Fresh basil leaves brighten the dish. They add a lovely aroma. Season with salt and black pepper to enhance all the flavors. Adjust the seasoning to your liking, and enjoy the balance of tastes in every bite. 1. Preheating the oven: Start by setting your oven to 425°F (220°C). This high heat will help to caramelize the veggies and crisp the sausages. 2. Preparing the ingredients: Slice the Italian chicken sausages into 1-inch pieces. Dice the red and yellow bell peppers into bite-sized pieces. Cut the zucchini into half-moons and chop the red onion into large chunks. 1. Mixing sausages and veggies: In a large mixing bowl, combine the sliced sausages, bell peppers, zucchini, and red onion. 2. Adding seasoning and oil: Drizzle 2 tablespoons of extra virgin olive oil and 3 tablespoons of balsamic vinegar over the mixture. This will bring out the best flavors. Next, sprinkle 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, and add salt and black pepper to taste. Toss everything together to coat the ingredients evenly. 1. Cooking time and techniques: Spread the mixture evenly on a large sheet pan. Make sure to leave space between the pieces for even cooking. Place the pan in the oven and roast for 20-25 minutes. Halfway through, stir the mixture to ensure even cooking. 2. Adding spinach for the final touch: In the last 5 minutes of roasting, add 2 cups of washed baby spinach to the pan. Gently toss it with the sausage and veggies until the spinach wilts but stays vibrant. Remove the pan from the oven and let it cool slightly before serving. Enjoy the deliciousness! To season your dish just right, start small. Add salt and pepper a little at a time. Taste the mix as you go. This way, you can adjust to your liking. Fresh herbs bring bold flavor. Use fresh basil instead of dried for a pop of taste. If you have dried herbs, they work too. Just remember, dried herbs are stronger. Use about one-third the amount of dried herbs. When placing your ingredients on the sheet pan, keep space between them. This allows heat to circulate freely. Overcrowding leads to steaming, not roasting. Stirring is key during cooking. Halfway through, give everything a good toss. This helps your sausages brown and your veggies cook evenly. Feel free to switch up the veggies! Carrots, broccoli, or even sweet potatoes work great. Use what you have on hand or what’s in season. You can also swap the sausage types. Try spicy sausages for a kick or turkey sausages for a lighter option. This recipe is flexible to fit your taste! {{image_4}} For those who need gluten-free options, choose gluten-free sausages. You can find many brands that taste great. Check the labels to ensure they meet your needs. If you want vegetarian substitutes, use plant-based sausages. They add flavor and texture without meat. You can also add extra veggies like mushrooms, eggplant, or carrots for more heartiness. If you like some heat, try using spicy sausages or add jalapeños. They bring a nice kick to the dish. Just slice them thin to mix well with the other ingredients. You can also experiment with different dressings. Try adding a splash of lemon juice or a dash of hot sauce. This can give your meal a fresh twist. Using seasonal vegetables makes this dish even better. Fresh veggies taste great and have more nutrients. In spring, add asparagus or peas. In fall, try sweet potatoes or Brussels sprouts. Adapting the recipe based on what’s available can help too. If you find a great deal on veggies, use those instead. Just keep the cooking times in mind for firmer or softer veggies. These variations keep your dish exciting and fun every time you make it! To keep your leftovers fresh, store them in the fridge. Place the cooled dish in airtight containers. This prevents air from getting in and keeps flavors intact. Use glass or BPA-free plastic containers for safety. If you do this, your meal stays tasty for up to three days. When you reheat, aim for even warmth. Use the oven at 350°F (175°C). This helps to keep the sausage and veggies crisp. Avoid using the microwave if you can. The microwave can make the dish soggy. If you must use it, do so in short bursts. Stir in between to heat evenly. You can freeze this dish for later. First, let it cool completely. Then, place it in freezer-safe bags or containers. Remove as much air as possible. This helps prevent freezer burn. It can last up to three months in the freezer. To eat, thaw it overnight in the fridge. Reheat in the oven for best results. Yes, you can use other types of sausages. Turkey, pork, or spicy sausage all work well. Each type adds a unique flavor. If you like heat, try spicy Italian sausage. For a leaner option, turkey sausage is great too. Feel free to mix and match! You can use many vegetables based on your taste. Carrots, broccoli, or asparagus can add nice textures. I love using colorful bell peppers for sweetness. Zucchini is also a great choice for its tender bite. Choose veggies you enjoy most to make it your own! To prep ahead, chop vegetables and slice sausages the night before. Store them in the fridge. You can also mix everything and keep it in a bowl. Just remember to add the spinach right before baking. This way, it stays fresh and bright! This blog post covered a simple and tasty dish featuring Italian chicken sausages and fresh veggies. You learned how to prepare, mix, and roast these ingredients to perfection. We also shared tips for customization and storage. Remember, you can change the veggies and sausages to fit your taste. Always use fresh herbs when you can. This recipe is flexible and easy, making it perfect for anyone. Enjoy the cooking process and share your results!

Sheet-Pan Balsamic Sausage & Veggies

Cook up a delicious and easy Sheet-Pan Balsamic Sausage & Veggies that your family will love! This recipe features flavorful Italian chicken sausages paired with vibrant bell peppers, zucchini, and spinach for a healthy, one-pan dinner that's ready in just 30 minutes. Perfect for busy weeknights, this dish is simple to prepare and packed with taste. Click through to explore the full recipe and start your cooking adventure today!
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Ingredients
  

4 Italian chicken sausages, sliced into 1-inch pieces

1 red bell pepper, diced into bite-sized pieces

1 yellow bell pepper, diced into bite-sized pieces

1 medium zucchini, sliced into half-moons

1 red onion, chopped into large chunks

2 cups baby spinach, washed and dried

3 tablespoons balsamic vinegar

2 tablespoons extra virgin olive oil

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and black pepper to taste

Fresh basil leaves, torn, for garnish

Instructions
 

Preheat your oven to 425°F (220°C). This high temperature will help to caramelize the vegetables and crisp up the sausages.

    In a large mixing bowl, combine the sliced Italian chicken sausages, diced red and yellow bell peppers, sliced zucchini, and chopped red onion.

      Drizzle the extra virgin olive oil and balsamic vinegar over the sausage and veggie medley. This will enhance the flavors beautifully.

        Sprinkle the garlic powder, dried oregano, salt, and black pepper evenly on top. Toss everything carefully with your hands or a spatula to ensure every ingredient is well-coated with the oil and seasoning.

          Spread the mixture out evenly on a large sheet pan, making sure not to overcrowd the pan for even roasting.

            Place the sheet pan in the preheated oven and roast for 20-25 minutes. Halfway through the cooking time, give the mixture a good stir to ensure even cooking, until the sausage is browned and cooked through, and the veggies are tender and slightly caramelized.

              In the final 5 minutes of roasting, add the baby spinach to the pan. Toss gently with the sausage and vegetables until the spinach is just wilted but still vibrant in color.

                Once finished, remove the pan from the oven and let it cool for a few minutes before serving.

                  Transfer to serving dishes and garnish with torn fresh basil leaves for a fragrant and colorful presentation.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                      - Serving Suggestion: Enjoy this dish as a standalone meal or alongside a side of quinoa or crusty bread for a complete dinner experience!