What if I told you dinner could be on the table in under 30 minutes with just one pan?
That’s exactly what this Chicken Sausage and Veggies Sheet Pan recipe delivers.
It’s healthy, hearty, and packed with roasted vegetables and flavorful sausage, making it a weeknight staple for busy families.
Sheet pan dinners are one of the easiest ways to get a balanced meal without spending hours in the kitchen. By combining protein and vegetables on one pan, you get a meal that’s colorful, nutritious, and incredibly satisfying.
Even better? Cleanup is minimal, which is a lifesaver on hectic nights.
Why You’ll Love This Chicken Sausage and Veggies Sheet Pan
- Ready in 30 minutes or less
- Only one pan needed for easy cleanup
- Loaded 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 – Use a mix for color and flavor. Great options include bell peppers, zucchini, broccoli, carrots, Brussels sprouts, sweet potatoes, or red onion
- Olive oil or avocado oil – Helps the veggies roast perfectly
- Seasonings – Garlic powder, paprika, Italian seasoning, salt, and pepper
- Optional garnishes – Fresh parsley, Parmesan cheese, or a squeeze of lemon juice
How to Make Chicken Sausage and Veggies Sheet Pan
- Preheat the oven to 400°F (200°C).
- Prepare the sausage and vegetables. Slice the chicken sausage and chop vegetables into bite-sized pieces of similar size to ensure even cooking.
- Season everything. On a sheet pan, toss sausage and veggies with olive oil and seasonings until well coated.
- Spread evenly. Arrange in a single layer on the pan. Avoid overcrowding for best caramelization.
- Roast. Bake for 20–25 minutes, stirring halfway through, until the vegetables are tender and slightly crisp.
- Serve. Garnish with fresh herbs or Parmesan and enjoy immediately.
Best Veggies to Use for Sheet Pan Meals
The beauty of this recipe is its flexibility. You can use almost any vegetable you have on hand.
- Root vegetables: Sweet potatoes, carrots, red potatoes
- Green veggies: Broccoli, zucchini, Brussels sprouts, green beans
- Colorful additions: Bell peppers, cherry tomatoes, red onion
Tip: Pair vegetables with similar cooking times. For example, if using harder vegetables like carrots or potatoes, cut them smaller so they cook at the same rate as softer vegetables.
Flavor Variations and Seasoning Ideas
Change up the flavor by switching the seasonings or adding sauces. Here are a few tasty variations:
- Cajun Style: Use Cajun seasoning for a spicy kick
- Lemon Herb: Toss with lemon zest, rosemary, and thyme for a fresh twist
- Honey Mustard Glaze: Add a drizzle of honey and mustard for sweet and tangy flavor
- Mediterranean: Season with oregano, garlic, and olives for a Greek-inspired meal
- Asian-Inspired: Add soy sauce, sesame oil, and ginger for a savory variation
Serving Suggestions
This sheet pan dinner is filling on its own, but you can pair it with sides to make it even more satisfying.
- Serve over rice, quinoa, or couscous
- Pair with whole wheat pasta for a hearty meal
- Add a side of garlic bread or roasted potatoes
- Turn into meal prep bowls for easy grab-and-go lunches
Tips for Success
- Cut all vegetables into similar sizes for even roasting
- Don’t overcrowd the pan—use two sheet pans if needed
- Line your sheet pan with parchment paper for easy cleanup
- Stir halfway through cooking for even browning
- Store leftovers in airtight containers for up to 4 days. Reheat in the oven for best texture
Recipe FAQ’s
Can I use raw chicken sausage instead of pre-cooked?
Yes, but make sure to slice it after roasting or cook it fully before combining with the vegetables. Pre-cooked sausage is faster and easier for sheet pan meals.
Can I meal prep this recipe?
Absolutely! Store cooked portions in airtight containers in the fridge for up to 4 days. Reheat in the oven or air fryer for best results.
What other vegetables work well in this recipe?
Carrots, Brussels sprouts, sweet potatoes, cauliflower, and green beans are all excellent options. Just adjust cooking times for harder vegetables by cutting them smaller.
Easy Chicken Sausage and Veggies Sheet Pan Recipe
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 Oven: Set your oven to 400°F (200°C).
- Prepare Ingredients: Slice chicken sausage into rounds and chop all vegetables into bite-sized, even pieces.
- Season: On a large sheet pan, combine sausage and vegetables. Drizzle with olive oil, then sprinkle garlic powder, Italian seasoning, paprika, salt, and pepper. Toss everything to coat evenly.
- Arrange on Pan: Spread mixture out in a single layer, making sure not to overcrowd the pan. Use two sheet pans if needed.
- Roast: Bake for 20–25 minutes, stirring halfway through, until vegetables are tender and lightly browned.
- Serve: Remove from the oven, garnish with Parmesan or parsley if desired, and serve hot.