Ingredients:

• 4 Roasted Garlic & Asiago Chicken Sausages, sliced
• 1 lb baby potatoes, halved
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 3 cloves garlic, minced
• 2 Tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and black pepper, to taste
• Grated Asiago cheese, for garnish (optional)
• Fresh parsley, chopped, for garnish (optional)

Directions:

• Preheat your oven to 400°F and line a large baking sheet with parchment paper or foil for easy cleanup.
• In a large mixing bowl, combine the sliced Roasted Garlic & Asiago Chicken Sausages, halved baby potatoes, broccoli florets, sliced red and yellow bell peppers, sliced red onion, and minced garlic.
• Drizzle olive oil over the ingredients and sprinkle with dried thyme, dried rosemary, salt, and black pepper. Toss everything together until well coated.
• Spread the sausage and vegetable mixture evenly onto the prepared baking sheet, making sure they are in a single layer for even cooking.
• Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the potatoes are tender and the vegetables are caramelized, stirring halfway through the cooking time for even browning.
• Once the sheet pan meal is cooked through and the vegetables are tender, remove it from the oven.
• Sprinkle grated Asiago cheese over the top of the roasted sausage and vegetables, if desired, and return the sheet pan to the oven for another 2-3 minutes, or until the cheese is melted and bubbly.
• Remove the sheet pan from the oven and garnish the Roasted Garlic & Asiago Chicken Sausage sheet pan meal with chopped fresh parsley, if desired.
• Serve the delicious and flavorful meal immediately, either as is or with a side of your favorite dipping sauce or condiment.