Sheet Pan Chicken Sausage and Veggies

1 Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil for easy cleanup.
2 Chop & prep all your veggies and slice the chicken sausage into 1-inch pieces. Spread evenly on the sheet pan so everything roasts in a single layer.
3 Drizzle with olive oil and season with garlic powder, salt, pepper, paprika and thyme. Toss everything together and make sure all the pieces are coated with the spices.
4 Roast for 25–30 minutes, flipping halfway, until the veggies are tender and the sausage is slightly browned.
5 Finish & serve with a squeeze of lemon, a sprinkle of parsley, or a simple dipping sauce your kids love. Try my maple mustard sauce.