Sheet Pan Chicken Sausage and Vegetables is great for meal preparation for the week. All of your ingredients roast on one baking sheet for minimal clean-up and an easy, healthy meal. Chicken sausage and colorful vegetables are mixed with olive oil and your favorite spices for the perfect lunches or dinners during the week. 

SHEET PAN CHICKEN SAUSAGE AND VEGETABLES 

If you haven’t jumped on the sheet pan meal bandwagon yet, you are missing out!

There is so much to love about sheet pan meals. 

First off, there is minimal clean-up involved, which is one of my favorite things about sheet pan meals. Second, sheet pan meals are great for meal preparation for the week. You roast everything on one sheet and eat it all week long!

Today’s Sheet Pan Chicken Sausage and Vegetables is a colorful meal mixing al fresco chicken sausage with sweet potatoes, bell peppers, broccoli and carrots.

The sausage and vegetables are tossed in olive oil and your favorite spices. I love using cajun spices or a taco seasoning to add bold flavors.

The bulk of your work is the dicing and chopping of ingredients. From there the oven does all of the work! This is the perfect meal prep recipe that you can make on a Sunday and eat throughout the week.

I love that it is healthy, protein packed and something you can portion out ahead of time.

I like to put the chicken sausage and vegetables over brown rice in individual containers.

This makes it really easy to grab for a quick lunch or dinner on a busy night. This dish also works great on its own or try it over zucchini noodles. 

HOW DO I MAKE SHEET PAN CHICKEN SAUSAGE AND VEGETABLES?

You will start by preheating the oven to 400 degrees F.

Next, slice the chicken sausage and dice up your vegetables.

You want to make sure to keep the vegetables roughly the same size to make sure that everything roasts evenly.

From here you will put the chicken sausage and vegetables in a large mixing bowl.

Add the olive oil and whatever spices you want to use along with a sprinkle of salt and pepper.

Spread the sausage and vegetables evenly on a baking sheet that has been sprayed with non-stick spray.

Roast for about 30-40 minutes, or until the vegetables are starting to turn golden brown on the edges and the chicken is cooked through.

WHAT INGREDIENTS ARE IN THIS SHEET PAN MEAL?

CHICKEN SAUSAGE:  I love al fresco’s chicken products.

They have everything from chicken meatballs, to chicken sausage to chicken sausage links. The chicken sausage is the star of this recipe and offers protein to fuel your day.

I like to keep a package of their chicken sausage on hand. Their chicken sausage is fully cooked, so it only takes 10 minutes to cook it. That makes it a great option on those busy nights.

I especially like chicken sausage in this soup, this tortellini chicken sausage skillet and this sausage and rice casserole. 

VEGETABLES: Aside from the chicken sausage, the vegetables are the other main ingredients.

I suggest you use whatever you have on hand. Make sure you dice or chop everything to about the same size for more even cooking.

I used sweet potatoes, carrots, broccoli, bell peppers and carrots. Other ideas that work nicely are zucchini, green beans, cauliflower and poblanos. 

SPICES: The spices add great flavor to the recipe. You can easily just do olive oil, salt and pepper but the spices will take the recipe to the next level.

I love using a cajun spice blend or a taco seasoning. The sky is the limit with the spices you could use!

BROWN RICE: Brown rice isn’t necessary, but I do think that this recipe goes great over rice. It rounds out the meal and helps to bulk it up.

I like to portion the finished recipe in individual Tupperware containers with the rice so it is easy to grab for a meal. 

COOKING TIPS AND MODIFICATIONS

1. Feel free to use any of the al fresco chicken sausage varieties. I used the roasted red pepper & asiago chicken sausage but also really like using the spicy jalapeño. 
2. Like I mentioned before, the main thing to be aware of with a sheet pan meal is that you chop everything into the same size. This ensures that when the vegetables are roasting they cook evenly. 
3. I serve this dish with brown rice but for a low-carb option try zucchini noodles. You can also put it over your favorite pasta. 
4. Another thing I like to do sometimes is to add white beans or black beans in after the sheet pan meal is done roasting. This adds extra protein and texture to the dish. 
5. Cheese is always a good idea in my opinion. This dish is great with a sprinkle of fresh Parmesan cheese. 
6. Fresh herbs make a nice addition to this recipe. I like using parsley, green onions or basil. 

Today’s post is sponsored by al fresco. All opinions are 100% my own. Thanks for supporting the brands that allow me to create new and delicious recipes!