Introduction
This simple sheet pan dinner combines savory chicken sausage with a colorful medley of roasted vegetables for a complete meal that’s both nutritious and delicious. Perfect for busy weeknights, this one-pan wonder requires minimal prep and cleanup, while delivering maximum flavor. The vegetables caramelize beautifully alongside the chicken sausage, creating a satisfying dish that’s sure to become a family favorite.
Ingredients
- 1 pound chicken sausage, sliced
- 2 cups broccoli florets
- 2 cups bell peppers, sliced (any color)
- 1 cup red onion, sliced
- 2 cups baby potatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the sliced chicken sausage, broccoli, bell peppers, red onion, and baby potatoes.
- Drizzle the olive oil over the mixture and sprinkle with garlic powder, Italian seasoning, salt, and pepper. Toss everything together until well coated.
- Spread the mixture evenly on a large sheet pan in a single layer.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and the chicken sausage is browned, stirring halfway through for even cooking.
- Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.
Variations
- Mediterranean: Use Italian chicken sausage, add cherry tomatoes, artichoke hearts, and olives. Swap Italian seasoning for oregano and top with crumbled feta cheese before serving.
- Tex-Mex: Use spicy jalapeño chicken sausage, add corn kernels and black beans. Replace Italian seasoning with taco seasoning and garnish with cilantro and lime wedges.
- Fall Harvest: Add cubed butternut squash and Brussels sprouts. Use apple chicken sausage and add a drizzle of maple syrup during the last 5 minutes of roasting.
Cooking Notes
- For crispier vegetables, increase the oven temperature to 425°F and reduce cooking time by about 5 minutes, watching carefully to prevent burning.
- If using vegetables with different cooking times, add quick-cooking items like bell peppers halfway through the roasting process.
- For deeper flavor, marinate the chicken sausage and vegetables in the oil and seasonings for 30 minutes before roasting.
Serving Suggestions
- Serve over cooked quinoa or brown rice for a heartier meal.
- Add a dollop of hummus or tzatziki on the side for dipping.
- Pair with a simple green salad dressed with lemon vinaigrette to complete the meal.
Tips
- Line your sheet pan with parchment paper or aluminum foil for easier cleanup.
- Don’t overcrowd the pan – use two sheet pans if necessary to ensure vegetables roast rather than steam.
- Cut vegetables into uniform sizes to ensure even cooking throughout.
- Give everything a good toss halfway through cooking to ensure all sides get evenly browned.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 22g
- Sodium: 580mg
Frequently Asked Questions
- Can I use frozen vegetables for this recipe? Yes, but thaw and pat them dry first. Frozen vegetables contain more moisture, which can prevent proper browning. You may also need to extend the cooking time by 5-7 minutes.
- What type of chicken sausage works best? Pre-cooked chicken sausage works great for convenience, but raw Italian chicken sausage will develop more flavor. Just ensure raw sausage reaches an internal temperature of 165°F.
- Can I make this recipe vegetarian? Absolutely! Simply omit the chicken sausage and add extra vegetables or substitute with plant-based sausage alternatives. You could also add chickpeas or white beans for protein.
- How do I store and reheat leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes or microwave until heated through.
Conclusion
This Roasted Veggie and Chicken Sausage Sheet Pan Dinner is the perfect solution for busy weeknights when you want something nutritious without the fuss. With just 10 minutes of prep and minimal cleanup, you’ll have a colorful, flavorful meal that satisfies the whole family. The beauty of this recipe lies in its versatility feel free to customize with seasonal vegetables or different protein options based on what you have on hand. Whether you’re meal prepping for the week ahead or cooking a simple dinner tonight, this one-pan wonder delivers on both convenience and taste.
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Roasted Veggie and Chicken Sausage Sheet Pan Dinner
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This simple sheet pan dinner combines savory chicken sausage with a colorful medley of roasted vegetables for a complete meal that’s both nutritious and delicious. Perfect for busy weeknights, this one-pan wonder requires minimal prep and cleanup, while delivering maximum flavor. The vegetables caramelize beautifully alongside the chicken sausage, creating a satisfying dish that’s sure to become a family favorite.
Ingredients
- 1 pound chicken sausage, sliced
- 2 cups broccoli florets
- 2 cups bell peppers, sliced (any color)
- 1 cup red onion, sliced
- 2 cups baby potatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the sliced chicken sausage, broccoli, bell peppers, red onion, and baby potatoes.
- Drizzle the olive oil over the mixture and sprinkle with garlic powder, Italian seasoning, salt, and pepper. Toss everything together until well coated.
- Spread the mixture evenly on a large sheet pan in a single layer.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and the chicken sausage is browned, stirring halfway through for even cooking.
- Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.
Notes
- For best results, try to cut all vegetables to a similar size to ensure even cooking.
- Feel free to substitute with your favorite vegetables like zucchini, cauliflower, or sweet potatoes.
- Use pre-cooked chicken sausage for faster cooking time, or raw Italian chicken sausage for more flavor development.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For extra flavor, add a sprinkle of parmesan cheese during the last 5 minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 65mg
Keywords: sheet pan dinner, chicken sausage recipe, roasted vegetables, one pan meal, easy dinner, weeknight dinner, healthy meal