13 oz turkey dinner sausage, sliced into 1/2 inch rounds
12 medium to small Brussels sprouts, trimmed and halved
1 large sweet potato, peeled and diced into 1/2" pieces
1 medium to large zucchini, trimmed and diced into half-moons
1 1/2 cups broccoli florets
3-4 Tablespoons olive oil
1 Tablespoon onion flakes, dried
1 Tablespoon dried parsley
1 Tablespoon dried oregano
1-2 teaspoons dried rosemary
1 teaspoon salt, or to taste
1/2 teaspoon pepper, freshly ground black (or to taste)
Parmesan cheese (grated), to top (optional)
Preheat oven to 400° F. 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.
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.
Bake for about 45-60 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.
(If serving with rice, start cooking rice about the same time as you put the
veggies in the oven.)
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.