Easy Chicken Sausage and Veggies Sheet Pan Recipe
What if dinner could be ready in under 30 minutes using just one pan?
That’s exactly what this chicken sausage and veggies sheet pan recipe does.
This meal is healthy, filling, and full of flavor. Juicy chicken sausage roasts alongside colorful vegetables for a simple dinner the whole family will love. It’s perfect for busy weeknights when you want something quick but still homemade.
Sheet pan meals make cooking easier. You roast protein and vegetables together, which saves time and keeps flavors rich and delicious. Best of all, cleanup is fast—no sink full of dishes.
Why You’ll Love This Chicken Sausage and Veggies Sheet Pan Meal
- Ready in 30 minutes or less
- Uses only one pan for easy cleanup
- Packed with protein and nutrient-rich vegetables
- Kid-friendly and family-approved
- Great for meal prep and make-ahead lunches
Ingredients You’ll Need
- Chicken sausage – Pre-cooked or raw, sliced into ½-inch rounds
- Vegetables – Bell peppers, zucchini, broccoli, carrots, Brussels sprouts, sweet potatoes, or red onion
- Olive oil or avocado oil – Helps vegetables roast evenly
- Seasonings – Garlic powder, paprika, Italian seasoning, salt, and pepper
- Optional garnishes – Fresh parsley, Parmesan cheese, or lemon juice
How to Make Chicken Sausage and Veggies Sheet Pan
- Preheat the oven to 400°F (200°C).
- Prep the ingredients. Slice the chicken sausage and chop vegetables into similar-sized pieces so they cook evenly.
- Season everything. Place sausage and veggies on a sheet pan. Toss with oil and seasonings until well coated.
- Spread evenly. Arrange in a single layer. Do not overcrowd the pan for best browning.
- Roast. Bake for 20–25 minutes, stirring halfway, until vegetables are tender and lightly crisp.
- Serve. Add fresh herbs or Parmesan if desired and enjoy right away.
Best Vegetables for Sheet Pan Meals
This chicken sausage and veggies sheet pan recipe is very flexible. You can use what you already have in your fridge.
Great options include:
- Root vegetables: Sweet potatoes, carrots, red potatoes
- Green vegetables: Broccoli, zucchini, Brussels sprouts, green beans
- Colorful veggies: Bell peppers, cherry tomatoes, red onion
Tip: Cut harder vegetables into smaller pieces so everything cooks at the same speed.
Flavor Variations and Seasoning Ideas
You can easily change the flavor by switching seasonings:
- Cajun Style: Use Cajun seasoning for a spicy kick
- Lemon Herb: Add lemon zest, rosemary, and thyme
- Honey Mustard: Drizzle with honey and mustard for sweet flavor
- Mediterranean: Season with oregano, garlic, and olives
- Asian-Inspired: Add soy sauce, sesame oil, and ginger
Serving Suggestions
This sheet pan dinner is filling on its own, but sides make it even better:
- Serve over rice, quinoa, or couscous
- Pair with whole wheat pasta
- Add garlic bread or roasted potatoes
- Use leftovers for easy meal prep bowls
Tips for Success
- Cut vegetables the same size for even roasting
- Avoid overcrowding the pan—use two pans if needed
- Line the pan with parchment paper for easy cleanup
- Stir halfway through cooking for even browning
- Store leftovers in airtight containers for up to 4 days
Easy Chicken Sausage and Veggies Sheet Pan Recipe
Course: Main CourseCuisine: American4
servings10
minutes20
minutes375
kcal30
minutesThis chicken sausage and veggies sheet pan recipe is a healthy, flavor-packed dinner you can make in just 30 minutes. Juicy chicken sausage roasts perfectly with a colorful mix of vegetables, all tossed in simple herbs and spices for great taste.
It’s the perfect one-pan meal for busy weeknights, easy meal prep, or anytime you want a wholesome dinner without a lot of cleanup. Everything cooks together on one sheet pan, making this recipe both simple and satisfying.
Ingredients
12 oz chicken sausage sliced into ½-inch rounds
1 red bell pepper chopped
1 yellow bell pepper chopped
1 medium zucchini chopped
1 cup broccoli florets
1 small red onion sliced
2 tbsp olive oil or avocado oil
1 tsp garlic powder
1 tsp Italian seasoning
½ tsp paprika
½ tsp salt
¼ tsp black pepper
- Optional:
2 tbsp grated Parmesan cheese or fresh parsley for garnish
Instructions
- Preheat the Oven:
Set your oven to 400°F (200°C) so it’s hot and ready. - Prepare the Ingredients:
Slice the chicken sausage into even rounds. Chop all vegetables into bite-sized pieces so they cook evenly. - Season Everything:
Place the sausage and vegetables on a large sheet pan. Drizzle with olive oil, then add garlic powder, Italian seasoning, paprika, salt, and pepper. Toss well until everything is evenly coated. - Arrange on the Pan:
Spread the mixture into a single layer. Make sure the pan is not overcrowded. Use two sheet pans if needed for best roasting. - Roast:
Bake for 20–25 minutes, stirring halfway through, until the vegetables are tender and lightly browned. - Serve:
Remove from the oven and garnish with Parmesan cheese or fresh parsley, if desired. Serve hot and enjoy.
Keyword
- Chicken Sausage and Veggies Sheet Pan
FAQs
Can I use raw chicken sausage instead of pre-cooked?
Yes. Make sure it cooks fully. Pre-cooked sausage saves time and works best for sheet pan meals.
Can I meal prep this recipe?
Yes. Store cooked portions in the fridge for up to 4 days. Reheat in the oven or air fryer for best texture.
What other vegetables work well?
Carrots, Brussels sprouts, sweet potatoes, cauliflower, and green beans all work well. Cut harder vegetables smaller so they cook evenly.
