This is one of my go-to weeknight meals—it’s simple, quick, delicious and made with healthy, wholesome ingredients. I use chicken sausage in place of fatty pork sausage to keep this meal lean and light. There are so many great, high-quality brands of chicken sausage available today in a variety of different flavors. Pick your favorite sausage, along with your favorite veggies, a drizzle of olive oil and a few spices for a crowd-pleasing, healthy, easy dinner.
Chicken Sausage and Vegetables
4 links precooked chicken sausage links, sliced into 1” (3-cm)-thick rounds
1 medium head broccoli, cut into medium-sized florets
1 medium yellow bell pepper, cut into medium-sized chunks
1 small red onion, cut into medium-sized chunks
2 tbsp (30 ml) extra virgin olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp Italian seasoning
Black pepper, as needed
Lemon-Tahini Sauce

½ cup (224 g) tahini
Juice of ½ medium lemon
1 tsp Dijon mustard
1½ tbsp (23 ml) pure maple syrup
Dash of Worcestershire sauce
½ tsp garlic powder
½ tsp salt
2 to 6 tbsp (30 to 90 ml) water
To make the chicken sausage and vegetables, preheat the oven to 400°F (204°C). Lightly grease a large baking sheet.
In a large ziplock bag or bowl, combine the sausage, broccoli, bell pepper, onion, oil, garlic powder, onion powder, salt, Italian seasoning and black pepper. Shake the bag or stir the mixture to coat the sausage and vegetables in the oil and seasonings. Transfer the mixture to the prepared baking sheet. Roast the sausage and vegetables for 25 to 30 minutes, flipping everything halfway through the roasting time, until the vegetables are slightly charred and the sausage forms a golden-brown crust.
To make the lemon-tahini sauce, combine the tahini, lemon juice, mustard, maple syrup, Worcestershire, garlic powder and salt in a small bowl. Stir the ingredients well; the mixture will be thick. Thin the sauce with the water, 1 tablespoon (15 ml) at a time, until you’ve reached your desired consistency.
Divide the sausage and vegetables among four plates and drizzle each serving with the lemon-tahini sauce.