Roasted Sausage and Vegetable Medley

Instructions

Step 1: Preheat the oven to 425°F (220°C).

Step 2: Line a large baking sheet or roasting pan with parchment paper.

Step 3: In a large bowl, combine the sliced sausage, cauliflower florets, green beans, carrots, and onion wedges.

Step 4: Drizzle the olive oil over the mixture.

Step 5: Add the garlic powder, onion powder, thyme, paprika, salt, and black pepper.

Step 6: Toss everything well until evenly coated with the seasonings.

Step 7: Spread the mixture in a single layer on the prepared baking sheet.

Step 8: Roast for 30–35 minutes, stirring halfway through cooking, until the vegetables are tender and lightly caramelized.

Step 9: For extra browning, broil for 2–3 minutes at the end of cooking.

Step 10: Remove from the oven and let rest for 5 minutes.

Step 11: Garnish with fresh parsley and Parmesan cheese if desired.

Step 12: Serve hot as a complete meal.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat in a skillet over medium heat or in a 375°F (190°C) oven for 10 minutes to maintain the best texture.

Microwave reheating works well for quick meals, though the vegetables may soften slightly.

This dish can be frozen for up to 2 months in freezer-safe containers.

Thaw overnight in the refrigerator before reheating.

For meal prep, divide into individual containers for easy grab-and-go lunches throughout the week.