Sheet Pan Sausage and Veggies
Sheet pan chicken sausage and veggies is one of my favorite go-to’s when I can’t be bothered to think of what to make for dinner. Just chop everything up, toss in the oven and you’re good to go.
What You’ll Need
Equipment
Ingredients
- Chicken sausage: Any flavor you like. For most accurate nutrition, look for ones around 120-160 calories and 12-14 grams protein per link. Make sure they say they’re fully cooked on the packaging.
- Russet potatoes
- Carrots
- Broccoli
- Olive oil: I use an oil sprayer to dispense oil I already have.
- Salt + pepper
- Seasonings of choice: I usually do garlic and onion powder. If I use apple chicken sausage, I like cinnamon.
How To Make It
- Preheat oven and prep pan: Preheat oven to 400F and line baking sheet with parchment (or lightly grease).
- Prep the veggies: Wash and dry the potatoes and broccoli and peel and rinse the carrots. Chop everything up into bite sized pieces and add to the parchment lined baking sheet.
- Chop the chicken sausage: Slice the chicken sausage into about 1/2″ thick coins and add to the veggies.
- Season: Spray with olive oil (I use an oil sprayer) and season with a big pinch salt, pepper, and any other seasonings you’d like. Gently toss everything together and spread out evenly onto the pan.
- Bake: Bake for 30 minutes, flipping halfway. Enjoy with fresh herbs, cheese, or drizzle of balsamic glaze!
Tips
- Chop veggies small: In order for everything to bake correctly, I chop the veggies pretty small (especially the potatoes). Still bite-sized but think small bite-sized.
- Spread out: For even baking, spread everything out in a single layer, as evenly as you can.
- Broil: If you like your veggies on the crispier side, you can broil for a few minutes after they’ve finished baking. But keep an eye on them so they don’t burn!
To Store
Once cooled, store leftover sheet pan sausage and veggies in an airtight container in the fridge up to 4 days. Reheat in the microwave or oven until warmed through.
You’ll Also Love
- Sausage veggie and apple sheet pan with maple dijon sauce
- Sheet pan chicken fajitas
- Balsamic chicken with veggies
Lastly, be sure to leave a rating and review down below if you make this sheet pan chicken sausage and veggies! And don’t forget to tag me on IG – always love to hear from you guys and see what you’re cooking up. ♡ Enjoy!
Sheet Pan Chicken Sausage and Veggies
One of my favorite go-to's when I need a quick and easy healthy dinner. Just chop, season, bake and you're good to go!
Ingredients
- 4 links chicken sausage fully cooked, any flavor
- 2 cups russet potatoes (300 g) chopped
- 2 cups whole carrots (175 g) peeled, chopped
- 3-4 cups broccoli florets (273-364 g) chopped
- light spray olive oil (3-5 g)
- 1-2 tsp salt to taste
- 1 tsp pepper to taste
- 1-2 tsp garlic powder
- 1-2 tsp onion powder
Instructions
- Preheat oven to 400F and line baking sheet with parchment (or grease).
- Add chopped potatoes, carrots and broccoli to the baking sheet. Thinly slice chicken sausages into ~1/2" coins and add to veggies.
- Lightly spray with olive oil and season with salt, pepper, garlic and onion powder (or seasonings of choice). Gently toss to combine and spread in an even layer.
- Bake for 30 minutes, flipping halfway, until potatoes are fork-tender. Enjoy with fresh herbs, cheese, balsamic glaze, etc.
Notes
- Chop veggies small: In order for everything to bake correctly, I chop the veggies pretty small (still bite-sized but think small bite-sized).
- Chicken sausage: For most accurate nutrition, look for ones around 120-160 calories and 12-14 grams protein per link. Make sure they say they’re fully cooked on the packaging.
- Broil: If you like your veggies on the crispier side, you can broil for a few minutes after they’ve finished baking. But keep an eye on them so they don’t burn!
Nutrition
Serving: 226g | Calories: 278kcal | Carbohydrates: 30.9g | Protein: 18.6g | Fat: 10.7g | Fiber: 5.2g
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