Chef Tregaye Frazer joined "Good Morning America" to share her one pan game plan dinner that combines meat and veggies for a super simple dinner.
Check out the full recipe below.
Sausage and Veggie Sheet Pan Dinner
1 pound baby red potatoes, halved or quartered
2 cups rainbow petite carrots
Asparagus, 1 bunch (use white if you can find)
1/2 large yellow onion, thinly sliced
1 Red bell pepper thinly sliced
1 package (13 ounces) pork kielbasa, sliced into rounds (you can use chicken or vegan sausage substitute as well)
1 tablespoon minced garlic
1/4 cup olive oil separated (2 tablespoons; 1 tablespoon)
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon crush red peppers
Salt and cracked pepper
1 cup arugula for garnish
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or silicone baking sheet.
In a small bowl, mix basil, thyme, oregano, paprika, onion powder, salt and pepper. Set aside.
Place potatoes and carrots on baking sheet and drizzle over 2 tablespoons of olive oil. Sprinkle half of dry herbs over top and toss until evenly coated. Bake for 20 minutes.
Remove potatoes and carrots from oven and slide to one side of tray. Add asparagus, onion, peppers and kielbasa slices to baking sheet.
Drizzle with 1 tablespoon olive oil, remaining dry herbs, crushed red pepper and garlic and toss to coat. Spread all evenly around baking sheet.
Return sheet pan to oven to make for additional 10-15 minutes, or until veggies are softened and roasted.
Serve warm, directly from sheet pan. Toss arugula in olive oil and serve on side or on top of your sheet pan meal.