Two things we love: Hands-off dinners and zero dishes. Sheet-pan lemon garlic butter veggies and sausage ticks both boxes, and it's tasty enough to eat all darn week. Now let's make some meal-prep magic.
4 tablespoons unsalted butter, melted
Zest and juice of 1 lemon
2 garlic cloves, minced
4 medium carrots, peeled and diced
1 bunch radishes, halved
2 red bell peppers, diced
1 small eggplant, diced
Kosher salt and freshly ground black pepper
1 pint red cherry tomatoes
1 pint yellow cherry tomatoes
1 bunch asparagus, cut into 1-inch pieces
2 small zucchini, diced
1½ pounds chicken sausage, thickly sliced
1. Preheat the oven to 400°F. In a small bowl, stir together the butter, lemon zest, lemon juice and garlic.
2. On a large baking sheet, arrange the carrots, radishes, bell pepper, and eggplant in an even layer. Drizzle about half of the lemon garlic butter over the vegetables and toss well to combine. Season with salt and pepper.
3. Roast until the veggies are just tender, 15 to 17 minutes. Add the tomatoes, asparagus, zucchini and sausage. Drizzle the remaining lemon garlic butter over the mixture, and toss well to combine.
4. Roast until all the vegetables are very tender and the sausage has begun to brown, 17 to 20 minutes.