2red potatoes, diced into ½" pieces (about 2 cups)
1zucchini, diced into 1" rounds
3red, yellow and/or orange bell peppers, cored and cut into thin strips
1head broccoli, chopped (about 4 cups)
½onion, cut into thin strips (about 2 cups)
Salt and pepper, to taste (I use about ½ teaspoon of each)
Lemon wedges, for garnish
Preheat oven to 400°F and line a large sheet pan with parchment paper or foil. Set aside.
Place all veggies on the prepared baking sheet, drizzle with oil and top with seasonings. Use tongs to toss and coat.
You can also combine oil and seasonings in a large bowl, then add veggies and toss or stir to evenly coat before transferring to prepared baking sheet in an even layer.
Top with whole sausage links, and use tongs to nestle them into the veggies a little so they don't slide around. Brush the tops of the links with a little olive oil to help them brown.
Cook in oven on the middle rack for 15 minutes, then use a spatula or tongs to shuffle the veggies around a tad. Turn the sausage links over, brush with a little more oil on the side facing up, and cook another 15 minutes or until veggies are tender and sausage is cooked through.
This step is optional, but encouraged:Turn the oven to Broil and let it brown the tops of the sausage and veggies for 3-5 minutes - keep a close eye on things so they don't burn!
Top with fresh chopped parsley. Serve alone or on top of cooked rice, couscous or quinoa and enjoy!
Vegetables: Use whatever you'd like! Other great options include green beans, asparagus, tomatoes, sweet potatoes and carrots.Storage: You can store leftovers in an airtight container for up to 5 days.Reheating: Either reheat in a skillet over medium low heat until warmed through, or lightly covered in the microwave until warm.