Chicken Sausage Sheet Pan

INGREDIENTS:

1 cup broccoli florets
1 cup cauliflower florets
1 small red onion chopped into slices
1/2 cup cherry tomatoes
1/2 cup zucchini slices
1/2 cup frozen baby carrots
2 medium russet potatoes skin on, chopped
3 tablespoons olive oil
1 teaspoon garlic powder

1/2 teaspoon dried parsley
1/4 teaspoon dried oregano
a few pinches each of salt and pepper
8 chicken sausages

DIRECTIONS:

Preheat your oven to 425 degrees Fahrenheit and prepare a large baking sheet by spraying it with cooking spray (and/or line it with parchment paper for even easier clean up!)

Make sure all the veggies are cut into pieces that are the appropriate size so they cook evenly. The potatoes should be cut into 1 or 1 1/2-inch pieces because they take longer to cook, the zucchini, broccoli, and cauliflower into 3-4-inch pieces because they cook faster.
Add the broccoli, cauliflower, onion, tomatoes, zucchini, frozen carrots (use frozen…fresh will take a lot longer to roast!), and potatoes to the baking sheet.
Drizzle the veggies with the olive oil, parsley, oregano, salt and pepper …