Ingredients
15 ounces (1 1/2 packages) cooked Polish sausage (I use Teton’s)
4 medium zucchini, ends removed (~300 grams)
1 cup broccoli florets (~100 grams)
4 sweet mini peppers (~80 grams)
2 Tablespoons (30 milliliters) avocado oil
3/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon ground thyme
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon ground ginger
Directions
1
Prepare Oven And Sheet Pan: Preheat oven to 450 degrees F and line large sheet pan with parchment paper or aluminum foil.
2
Prep Ingredients: While oven preheats, cut sausage and vegetables into equal-sized pieces, about 1 inch each. Transfer to a bowl, add avocado oil and seasonings and mix together until well combined. Transfer to prepared sheet pan and spread into even layer. (If you cannot fit everything in a single layer, I would suggest splitting the ingredients between 2 sheet pans.)
3
Bake: Transfer sheet pan to oven and bake for 15 minutes, stirring ingredients halfway through. If you’d like everything to be a little crispier, raise oven rack up to highest level, turn on oven broiler, and broil for 1-2 minutes, watching carefully to ensure ingredients don’t burn.
4
Serve: Remove sheet pan from oven, allow to cool slightly, then serve.