Sausage and Veggies

Thanks to https://www.averiecooks.com!

YIELD: SERVES 4

Line your pan with foil so that cleanup is a breeze. Dice your sweet potatoes quite small, no more than 1/2-inch in size, so they cook through in time and quarter rather than halve large Brussels sprouts.

INGREDIENTS:

• one 13-ounce Butterball Everyday Smoked Turkey Dinner Sausage, sliced into 1/2-inch rounds
• about 12 Brussels sprouts, trimmed and halved (or quartered if large)
• 1 large sweet potato, peeled and diced into 1/2-inch pieces
• 1 medium/large zucchini, trimmed and diced into half-moons
• 1 1/2 cups broccoli florets
• about 3 to 4 tablespoons olive oil
• 1 tablespoon dried onion flakes
• 1 tablespoon dried parsley
• 1 tablespoon dried oregano
• 1 to 2 teaspoons dried rosemary
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• freshly grated Parmesan cheese, optional for garnishing

DIRECTIONS:

1. Preheat oven to 400F. Line a baking sheet with aluminum foil for easier cleanup, and add the sausage, Brussels sprouts, sweet potato, zucchini, broccoli, and evenly drizzle with olive oil.
2. Evenly sprinkle with the onion flakes, parsley, oregano, rosemary, salt, pepper, and toss with your hands to evenly coat and distribute seasonings. Scatter vegetables in a flat layer and not piled on top of each other; it’s okay if your baking sheet is very crowded because the vegetables do shrink as they cook.
3. Bake for about 45 to 60 minutes, or until vegetables are tender and have as much color as desired; toss halfway through baking to ensure even cooking. Start checking at 40 minutes for doneness since all ovens, veggies, etc. vary.
4. Optionally sprinkle with Parmesan and serve immediately. Dish is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.