Here’s my go-to chicken sausage and veggie sheet pan recipe, with simple ingredients, minimal prep time, and everything cooked together on one pan for easy cleanup.
This sheet pan dinner has become my family’s favorite weeknight meal. I usually make extra veggies because my kids always ask for seconds, and the leftovers are perfect for lunch the next day. Nothing better than a dinner that practically makes itself, right?
Why You’ll Love This Sheet Pan Dinner
- One-pan cleanup – Everything cooks together on a single sheet pan, which means minimal dishes and easy cleanup – perfect for busy weeknights when you don’t want to spend time washing multiple pots and pans.
- Healthy and colorful – Packed with colorful vegetables and lean protein from the chicken sausage, this meal gives you a good balance of nutrients while looking appetizing on your plate.
- Quick prep time – Just chop your vegetables, slice the sausage, toss with seasonings, and pop it in the oven – the actual hands-on prep time is less than 15 minutes.
- Customizable recipe – You can easily swap in different vegetables based on what you have in your fridge, or change up the seasonings to match your family’s taste preferences.
What Kind of Chicken Sausage Should I Use?
Pre-cooked chicken sausages come in lots of tasty flavors that can work great in this sheet pan dinner. Italian-style, garlic & herb, or even apple chicken sausages would all be delicious choices. Since they’re already cooked, you’ll find them in the refrigerated section near the hot dogs – they usually come in packs of 4 or 5 links. Look for sausages that have a natural casing rather than a synthetic one, as they tend to brown better in the oven. If you can’t find your preferred flavor in chicken, turkey sausage makes a great substitute and cooks up just the same way.
Options for Substitutions
This easy sheet pan dinner is super adaptable and works well with many substitutions:
- Chicken sausage: You can swap the chicken sausage with any pre-cooked sausage variety – turkey, pork, or even plant-based options work great. Just keep the size similar to maintain cooking times.
- Bell pepper: Any color bell pepper works here, or try using chunks of zucchini, yellow squash, or even mushrooms instead.
- Sweet potato: Regular potatoes, butternut squash, or even carrots can replace sweet potato. Just cut them into similar-sized pieces to ensure even cooking.
- Broccoli: Feel free to use cauliflower, Brussels sprouts, or green beans instead. These all roast really well and pair nicely with the other ingredients.
- Dried oregano: Out of oregano? Try Italian seasoning, herbs de Provence, or a mix of dried basil and thyme.
- Fresh parsley: Since it’s optional, you can skip it or use fresh cilantro, basil, or even a sprinkle of dried parsley if you want that herby finish.
Watch Out for These Mistakes While Roasting
The biggest challenge with sheet pan dinners is achieving even cooking times – cutting your vegetables into similar-sized pieces (about 1-inch chunks) ensures everything cooks at the same rate and prevents some ingredients from burning while others remain raw. A common mistake is overcrowding the pan, which leads to steaming instead of roasting – make sure to spread everything in a single layer with some space between pieces for proper browning. To get the most flavor from your chicken sausage, slice it on a slight diagonal and place the pieces skin-side up, which allows them to brown nicely while heating through. For perfectly roasted veggies, flip them halfway through cooking and rotate your pan if your oven has hot spots – this simple step prevents burning and ensures even caramelization on all sides.
What to Serve With Sheet Pan Chicken Sausage and Veggies?
This easy sheet pan dinner is pretty filling on its own, but there are some simple sides that can make it even better! Rice or quinoa makes a perfect base – they’re great for soaking up all those tasty pan juices and stretching the meal a bit further. If you’re keeping things low-carb, cauliflower rice is a nice alternative that adds even more vegetables to your plate. For extra flavor, try serving it with a dollop of whole grain mustard on the side, or toss some cooked pasta with olive oil and parmesan to serve underneath the sausage and veggies.
Storage Instructions
Keep Fresh: This sheet pan dinner is perfect for meal prep! Place your cooled leftovers in an airtight container and pop them in the fridge – they’ll stay good for up to 4 days. The roasted veggies and sausage actually develop even more flavor as they sit together.
Pack Away: If you’re planning to meal prep, divide the portions into individual containers right after cooking. This makes it super easy to grab and go for lunch or dinner throughout the week. The sweet potatoes might soften a bit, but everything else holds up really well!
Warm Up: When you’re ready to eat, you can heat your portion in the microwave for 1-2 minutes, but I prefer popping it back in the oven at 350°F for about 10 minutes – this helps keep the veggies crispy. A toaster oven works great too if you’re just warming up a single portion.
| Preparation Time | 15-20 minutes |
| Cooking Time | 30 minutes |
| Total Time | 45-50 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 40-50 g
- Fat: 40-50 g
- Carbohydrates: 50-60 g
Ingredients
- 4 pre-cooked chicken sausages (around 12 oz)
- 1 red bell pepper
- 1 small red onion
- 1 head of broccoli
- 1 sweet potato (approximately 1/2 lb.)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons dried oregano
- 1 tablespoon chopped parsley (optional)
Step 1: Prepare the Ingredients
Preheat your oven to 425°F.
Begin by preparing your ingredients: On a cutting board, slice the chicken sausage into medallions on a diagonal.
Chop the bell pepper into 1-inch chunks, slice the onion into ½-inch slices, cut the broccoli into small florets, and wash, peel, and dice the sweet potato into ¾-inch cubes.
Step 2: Season the Sausage and Vegetables
Add the sliced chicken sausage and chopped vegetables to a large bowl.
Drizzle generously with olive oil.
Season with salt, black pepper, garlic powder, and dried oregano.
Toss everything together thoroughly, ensuring all the sausage and veggies are evenly coated with the oil and spices.
Step 3: Arrange on Baking Sheet
Line a baking sheet with parchment paper for easy cleanup.
Spread the seasoned chicken sausage and vegetables onto the baking sheet, arranging them in an even single layer.
This will help them cook evenly and crisp up nicely in the oven.
Step 4: Roast in the Oven
Place the baking sheet into the preheated oven and roast for 15 minutes.
After 15 minutes, take the baking sheet out and give the ingredients a good stir to promote even cooking.
Return the baking sheet to the oven and roast for an additional 15 minutes, or until both the sausage and vegetables are browned and caramelized around the edges.
Step 5: Garnish and Serve
Once the sausage and veggies are roasted to your liking, remove the baking sheet from the oven.
Optionally, garnish with chopped parsley for added freshness and color.
Serve hot and enjoy your flavorful and easy roasted meal!