It’s no secret we love one pan meals. The fewer dishes to do, the better. Add easy to make on top of that – sign me up! This sheet pan sausage and veggies meal hits on all those notes and is so delicious!
Simply chop up everything, toss it with some seasonings, and let it roast. It comes together in 55 minutes, with only 10 minutes of that being active time. Plus, this chicken sausage sheet pan dinner is packed with protein, tons of veggies, complex carbs, and fiber for a filling and balanced meal.
Eat it as is or I love serving it over some greens. And of course, a good drizzle of sauce – ranch is my favorite for this! It makes an easy dinner recipe the whole family will enjoy or is perfect for meal prep. You can easily double the recipe if desired too!
Why we love this sheet pan sausage and veggies recipe
- one pan meal – everything is cooked on a baking sheet for easy cleanup!
- made with simple ingredients you probably already have at home
- macro-balanced meal – we have protein from the sausage, carbohydrates from the veggies, some healthy fats from the oil and ranch, and fiber from the veggies.
- easily customizable – change up the veggies, seasonings, or sauce to keep it interesting from week to week!
Are chicken sausages healthy?
When made with the right ingredients, chicken sausages can be a healthy addition to any diet. Look for ones with no added nitrites or nitrates, fillers, binders, or artificial ingredients. I also like to look for ones that aren’t loaded with sodium.
I love the brand Bilinski as they have great ingredients, a good amount of protein, and not a ton of fat. We get them at Sprouts Farmer Market!
Ingredients
- olive oil
- sweet potatoes
- onion
- red bell pepper
- baby broccoli
- chicken sausage
- taco seasoning
- salt and pepper
- for servings – greens, ranch dressing, fresh herbs
How to make sheet pan sausage and veggies
- Preheat the oven to 425 degrees and line a large baking sheet with parchment paper.
- Roast sweet potatoes. To your large baking sheet, add your potatoes, 1/2 tablespoon oil, 1/2 tablespoon taco seasoning, and some salt and pepper. Mix until the veggies are fully coated (I like using my hands). Spread out evenly on the pan and roast for 20 minutes.
- Prep the rest of your ingredients. While the potatoes bake, slice your peppers, onions, and chicken sausage and chop your broccoli.
- Roast sausage and remaining veggies. Remove the baking sheet from the oven and add your sliced onion, peppers, broccoli, chicken sausage, remaining 1/2 oil, 1/2 tablespoon taco seasoning, and some salt and pepper. Toss to combine and make sure all the veggies are evenly coated. Spread out evenly on the pan and bake for another 25 minutes until vegetables are tender and chicken sausages are golden brown.
- Enjoy! I like serving over greens with a drizzle of ranch and some fresh herbs.
What to serve with chicken sausage sheet pan
While you can enjoy this sheet pan meal as is, you can certainly add to it if you like. Here are some of my suggestions:
- greens – serve it over some arugula, spinach, or romaine.
- side salad – greens, tomatoes, and cucumber.
- grains – to add a little more volume to the meal, rice or quinoa would work great.
- cauliflower rice – for a lower-carb option.
- dressing or sauce – I love ranch for this, but any kind of sauce will work!
Storage and reheating
- refrigerator – store leftovers in an airtight container in the fridge for up to 4-5 days.
- freezer – allow to completely cool and store in an airtight container in the freezer. It should last up to 3 months. Let defrost in the fridge overnight.
- reheating – either reheat it by popping it in the microwave for a few minutes or you can reheat it in a skillet on the stovetop.
Substitutions and additions
- olive oil – any kind of neutral oil will work.
- sweet potatoes – white potatoes will work the same. You can also try butternut squash instead.
- red bell pepper – green or yellow bell pepper will work.
- baby broccoli – if you can’t find broccolini, broccoli florets will work the same.
- chicken sausage – use your favorite kind for this recipe. You can also use pork or turkey sausage if that is what you prefer.
- taco seasoning – to change it up, you can use a different spice blend or spices of your choice. You need 1 tablespoon total.
Here are some additions you can add:
- veggies – use any veggies you like! The more the merrier. Zucchini, brussel sprouts, or carrots would be good substitutes or additions. Be mindful of what veggies you are using and if they release liquid when cooking.
- cheese – sprinkle some shredded cheese on top once it’s done.
More healthy one-pan dinner recipes
- za’atar chicken sheet pan
- buffalo chicken casserole
- ground turkey pasta with veggies
- chicken taco casserole
- ground beef and cabbage stir fry
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Sheet Pan Sausage and Veggies
Sheet pan sausage and veggies makes an easy one-pan meal ready in 55 minutes. Made with chicken sausages, sweet potatoes, peppers, onions, and broccoli, it's packed with protein, fiber, and flavor, making it the perfect healthy dinner recipe for busy nights.
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ingredients
- 1 tablespoon olive oil (divided)
- 3 cups diced sweet potato (15 ounces/about 2 medium potatoes)
- 1 cup sliced yellow onoin (100 grams/about 1/2 a medium onion)
- 2 cups julienned red bell pepper (220 grams/1 red pepper)
- 2 cups baby broccoli (120 grams)
- 1 12-ounce package chicken sausage, sliced into 1/2-inch rounds
- 1 tablespoon taco seasoning (divided)
- salt and pepper, to taste
- for servings – greens, ranch dressing, hot sauce, fresh herbs…
instructions
- Preheat the oven to 425 degrees and line a large baking sheet with parchment paper.
- Roast sweet potatoes. To your large baking sheet, add your potatoes, 1/2 tablespoon oil, 1/2 tablespoon taco seasoning, and some salt and pepper. Mix until the veggies are fully coated (I like using my hands). Spread out evenly on the pan and roast for 20 minutes.
- Prep the rest of your ingredients. While the potatoes bake, slice your peppers, onions, and chicken sausage and chop your broccoli.
- Roast sausage and remaining veggies. Remove the baking sheet from the oven and add your sliced onion, peppers, broccoli, chicken sausage, remaining 1/2 oil, 1/2 tablespoon taco seasoning, and some salt and pepper. Toss to combine and make sure all the veggies are evenly coated. Spread out evenly on the pan and bake for another 25 minutes until vegetables are tender and chicken sausages are golden brown.
- Enjoy! I like serving over greens with a drizzle of ranch and some fresh herbs.
nutrition
Nutrition Facts
Sheet Pan Sausage and Veggies
Amount Per Serving (1 serving)
Calories 524
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2.4g15%
Polyunsaturated Fat 1.1g
Monounsaturated Fat 5.1g
Cholesterol 125mg42%
Sodium 1575mg68%
Potassium 1423mg41%
Carbohydrates 65.3g22%
Fiber 14.3g60%
Sugar 19.3g21%
Protein 39.7g79%
Vitamin A 1728IU35%
Vitamin C 203mg246%
Calcium 151mg15%
Iron 5.5mg31%
* Percent Daily Values are based on a 2000 calorie diet.
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