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. Your family will love this easy meal!
Today’s Sheet Pan Chicken Sausage and Vegetables is a colorful meal mixing chicken sausage with sweet potatoes, bell peppers, broccoli and carrots.
Coat with olive oil and your favorite spices and you have the perfect easy meal for lunch or dinner during the week.
When it comes to spicing I love using cajun spices or a taco seasoning to add bold flavor, but feel free to add the spices you like to eat and make it as spicy as you dare.
This healthy, protein packed sausage sheet pan dinner is super simple to prepare, the bulk of your work is the dicing and chopping of ingredients.
From there the oven does all of the work!
Table of Contents
- Why You’ll Love This Sheet Pan Chicken Sausage & Vegetables Recipe
- Recipe Ingredients You’ll Need
- Recipe Variations
- How to Make Sheet Pan Sausage and Vegetables
- Expert Tips for Sheet Pan Chicken Sausage
- Serving Tips
- Storage Tips
- Leftover Ideas
- Recipe FAQs
- More Sheet Pan Chicken Recipes
- Sheet Pan Chicken Sausage and Vegetables Recipe
Why You’ll Love This Sheet Pan Chicken Sausage & Vegetables Recipe
Here are more reasons it’s a must-try dish:
- Seasonal Ingredients: With a garden and weekly trips to the farmers market, this recipe is a delicious way to use fresh seasonal vegetables.
- Easy Preparation: This recipes requires only 15 minutes of simple preparation, then the whole dish is placed onto a sheet pan and into the oven to roast.
- Meal Prep: This recipe is great for meal prep, I like to portion the finished recipe in individual Tupperware containers with the rice for an easy meal.
- Easy Clean Up: One of my favorite things about sheet pan dinners, is that everything is cooked on one pan, which really cuts down on the washing up.
If you love sheet pan meals try one of these other sheet pan recipes! We all love chicken sausages, and they tend to be lighter, with far less fat, than a regular pork sausage. Try chicken sausage in these great recipes, my Slow Cooker Sausage Soup, Sausage & Bean Casserole, or my Sausage & Shrimp Foil Packets.
Recipe Ingredients You’ll Need
- Chicken Sausage: I like to use chicken sausage in this recipe, but you can use any other variety or flavor of sausage.
- Vegetables: You can use whatever vegetables you have on hand. I used sweet potatoes, carrots, broccoli, bell peppers and carrots.
- Seasoning: The spices add great flavor to the recipe. You can easily just use 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.
- 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.
For exact ingredient amounts and instructions, see the full recipe card below.
Recipe Variations
This recipe is versatile and easy to adapt if needed:
- Sausage: Feel free to use any variety and flavor of chicken sausage. If you don’t have chicken sausages you could substitute with turkey sausage, kielbasa, pork, lamb or beef sausages.
- Vegetables: Add any variety of vegetables to the sheet pan, whatever you enjoy eating and have in your stores at home. Other ideas that work nicely are zucchini, green beans, cauliflower, brussels sprouts, red onion, cherry tomatoes, butternut squash, eggplant and poblanos.
- Beans: Add white beans or black beans in after the sheet pan meal is done roasting. This adds extra protein and texture to the dish.
- Cheese: Cheese is always a good idea in my opinion. This dish is great with a sprinkle of fresh Parmesan cheese.
- Spices: You can add any variety of spices to this recipe, try Cajun, Italian or taco seasoning, smoked paprika, cumin, curry powder, chili powder, red pepper flakes.
How to Make Sheet Pan Sausage and Vegetables
Step 1: Slice Sausage and Vegetables: You will start by preheating the oven to 400 degrees F. 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.
Step 2: Mix Sauce and Veggies with Spices: 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.
Step 3: Spread on Baking Sheet: Spread the sausage and vegetables evenly on a baking sheet that has been sprayed with non-stick spray.
Step 4: Roast: 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.
Expert Tips for Sheet Pan Chicken Sausage
- The main thing to be aware of with a sheet pan meal is that you chop everything into the same even sized pieces. This ensures that when the vegetables are roasting they cook evenly.
- It’s important to properly season the dish, as you want the vegetables to be seasoned as they roast.
Serving Tips
- Rice: I serve this dish with brown rice but you could also use white rice, couscous or quinoa.
- Pasta: If you don’t want rice, this sausage tray bake can also be served with pasta.
- Potatoes: Paprika Roasted Potatoes or Spicy Lebanese Potatoes are excellent choices.
- Low Carb: A great low carb alternative would be to swap the brown rice for cauliflower rice or zucchini noodles.
- Simple Salad: Try a Lemon Arugula Salad, Easy Kale Salad, or a hearty Chickpea Salad.
Storage Tips
Once cooked and cooled store in an airtight container in the fridge for up to 3 days. When ready to enjoy place back into the hot oven to warm through.
To freeze the sausage and vegetables, allow everything to cool completely then place into airtight containers and store in the freezer for up to 3 months. Defrost in the refrigerator then warm up in a hot oven before serving.
Leftover Ideas
If you’re lucky enough to have leftovers, the chicken sausage and roasted veggies transform beautifully into another delicious meal:
- Pasta: Stir the roasted sausage and vegetables through some tomato pasta sauce and serve with some fresh pasta.
- Salad: Leftover chicken sausage and roasted veggies are a great addition to a salad for an easy lunch the next day.
Recipe FAQs
This recipe has lots of flavor, I always recommend adding some spices and seasoning, which adds real depth of flavor. Add some chili or red pepper flakes for a touch of heat. You could also add some lemon zest and a squeeze of lemon juice to bring a burst of zesty freshness to the dish.
Yes, this recipe is easily doubled if you are feeding a larger group of hungry diners. However, I do suggest using 2 sheet pans rather than 1. You want the sausage and vegetables to be spread out over the dish so that everything roasts. If too closely packed in the tray, everything will steam rather than roast.
More Sheet Pan Chicken Recipes
Sheet Pan Chicken Sausage and Vegetables
Ingredients
- 1 – 12 ounce package of fully cooked sausage , sliced into 1” rounds.
- 2 cups sweet potato diced into 1/2'' cubes
- 2 cups broccoli florets, chopped into small florets
- 1 bell pepper, seeds removed, chopped
- 2 carrots, peeled, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 3 garlic cloves,, minced
- 3 teaspoons of your favorite spice blend {I like cajun,, Italian or taco seasoning}
Instructions
- Preheat the oven to 400 degrees F.
- Cut the sausage into 1” rounds. Dice the sweet potatoes into 1/2 ” cubes. Dice the remaining vegetables to a similar size.
- Put the chicken sausage and vegetables in a large mixing bowl. Add the olive oil, garlic, salt, pepper and spice of your choice to the mixing bowl. Toss to combine.
- Spray a baking sheet with non-stick cooking spray. Spread the chicken sausage and vegetables mixture in an even layer on the baking sheet.
- Roast in the oven for 20-30 minutes {or until the vegetables are soft and starting to turn golden brown} flipping halfway through.
- Serve warm with brown rice, zucchini noodles, quinoa or pasta.
