Ingredients

• 3 cups trimmed and halved green beans

• 1 large head of broccoli ( about 2 cups)

• 1 -2 cups chopped bell peppers (2-3)

• 1- 2 lbs sausages or chicken sausage

• 6 tablespoons olive oil

• 1/4 teaspoon red pepper flakes

• 1 teaspoon paprika

• 1/2 teaspoon garlic powder

• 1 tablespoon dried oregano

• 1 tablespoon dried parsley

• Salt & pepper to taste

• Serve with: fresh parsley, quinoa/rice, Parmesan cheese

Directions

1. Preheat the oven to 400 degrees F.

2. Prep the veggies all the same size to ensure they all cook at the same rate. Trim the green beans and then cut in half, chop the broccoli into florets, chop the peppers into 1-inch pieces, and coin the sausage in thick (1/2-inch) slices

3. Place all the veggies and sausage into a large bowl. Pour the olive oil and all the seasonings on top. Season to taste with salt and pepper (I add 1/2 teaspoon of salt and 1/4 teaspoon pepper to start with). Use your hands to toss and evenly coat all the veggies and sausage with seasonings. Pour veggies and sausage on to a large cookie sheet. Space everything out so it has plenty of space to cook. If veggies are crammed/overlapping they’ll steam instead of roast and will take longer to cook.

4. Bake 15 minutes, remove from the oven and flip/stir all the veggies around. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp-tender.

5. If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven. Add fresh parsley if desired and enjoy immediately. Serve over cooked rice or quinoa if desired.

   By Tiffany Gush

   Adapted from Chelseamessyapron.com