Chicken sausage: 120g (2 links), Broccoli: 100g (1 cup, florets), Sweet potato: 100g (1 small, diced), Bell pepper (red): 100g (1 medium, sliced), Red onion: 50g (1/4 medium, sliced), Garlic: 6g (2 cloves, minced), Olive oil: 10ml (2 tsp), Balsamic vinegar: 5ml (1 tsp), Dried rosemary: 1g (1/4 tsp), Dried thyme: 1g (1/4 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp), Fresh parsley: 5g (1 tbsp, chopped)
1. Preheat oven to 425°F (220°C). 2. In a large bowl, toss 100g broccoli florets, 100g diced sweet potato, 100g sliced bell pepper, and 50g sliced red onion with 10ml olive oil, 6g minced garlic, 1g dried rosemary, 1g dried thyme, 1g salt, and 1g black pepper. 3. Spread the vegetables on a baking sheet. 4. Slice 120g chicken sausage into 1/2-inch pieces and add to the baking sheet. 5. Roast for 20-25 minutes, stirring halfway through, until vegetables are tender and sausage is browned. 6. Drizzle with 5ml balsamic vinegar. 7. Garnish with 5g chopped parsley before serving.
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