Sheet Pan Chicken Sausage and Veggies
Sheet pan chicken sausage and veggies is an easy one-pan dinner made by roasting sliced chicken sausage and a mix of vegetables together on a single baking sheet. Everything cooks in the oven at the same time — no separate pans, no constant stirring.
Ingredients
- 12 oz chicken sausage Italian, apple, garlic & herb, andouille or your family’s favorite flavor
- 1 large sweet potato or white potato, cut into bite-size cubes
- 1 red bell pepper chopped
- 1 red onion sliced into chunks
- 1 head broccoli or 1 zucchini chopped into florets or half-moons
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp freshly cracked pepper
- 1 tsp thyme
- 1/2 tsp paprika
Maple Dijon Dressing
- 2 tablespoons Dijon mustard
- 3 tablespoons pure maple syrup
- 1 1/2 tablespoons apple cider vinegar
- 3 tbsp olive oil
- ¼ teaspoon salt adjust to taste
- black pepper
Instructions
- Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil for easy cleanup.
- Chop & prep all your veggies and slice the chicken sausage into 1-inch pieces. Spread evenly on the sheet pan so everything roasts in a single layer.
- Drizzle with olive oil and season with garlic powder, salt, pepper, paprika and thyme. Toss everything together and make sure all the pieces are coated with the spices.
- Roast for 25–30 minutes, flipping halfway, until the veggies are tender and the sausage is slightly browned.
- Finish & serve with a squeeze of lemon, a sprinkle of parsley, or a simple dipping sauce your kids love. Try my maple mustard sauce.
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