Easy Chicken Sausage and Veggies Sheet Pan

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A colorful and wholesome one-pan meal, this Easy Chicken Sausage and Veggies Sheet Pan recipe is perfect for busy weeknights. Packed with vibrant vegetables like zucchini, bell peppers, and broccoli, and paired with juicy slices of chicken sausage, this dish delivers bold flavor with minimal effort. A light seasoning and a touch of olive oil bring everything together into a roasted medley that’s as satisfying as it is simple.

What makes this dish truly special is its versatility — it’s a healthy, low-carb option that doesn’t skimp on taste. The caramelized edges of the sausage and the tender roasted vegetables offer the perfect balance of savory and fresh. Whether you’re meal-prepping for the week or whipping up a quick dinner, this sheet pan recipe is a go-to solution.

Why You’ll Love This Easy Chicken Sausage and Veggies Sheet Pan

• Ready in just 30 minutes from start to finish.
• Requires only one pan for easy cleanup.
• Naturally gluten-free and low-carb.
• Great for meal prep and leftover-friendly.
• Customizable with any veggies or sausage varieties you love.

Preparation Phase & Tools to Use (Essential Tools and Equipment, and Why They Matter)

To make this sheet pan dinner, you’ll need the following tools:

• Large Sheet Pan: The hero of this recipe. A large surface allows the ingredients to roast evenly and brown nicely without steaming.
• Sharp Knife & Cutting Board: Precision matters when slicing sausage and chopping vegetables uniformly for even cooking.
• Mixing Bowl (optional): For tossing the veggies and sausage in oil and seasonings before spreading them on the pan.
• Tongs or Spatula: For flipping or stirring the ingredients midway through roasting.
• Parchment Paper (optional): Makes for even easier cleanup and prevents sticking.

Preparation Tips

Chop your vegetables into even-sized pieces so they cook at the same rate — not too small or they’ll overcook, not too large or they’ll stay raw. Preheat your oven to ensure that the pan is hot and ready for that initial sizzle when the ingredients go in. Don’t overcrowd the pan; if needed, split everything between two sheet pans to allow proper roasting. Use pre-cooked chicken sausage to cut down on cooking time and ensure it caramelizes beautifully alongside the veggies. Lightly coat the mixture in olive oil and season generously with salt, pepper, garlic powder, and Italian herbs for maximum flavor.

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Ingredients for this Easy Chicken Sausage and Veggies Sheet Pan

• 4 fully cooked chicken sausages (e.g., Italian-style, garlic herb, or spicy varieties), sliced into rounds
• 2 medium zucchinis, sliced into half-moons
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 small head of broccoli, cut into florets
• 1 small red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• Optional: grated Parmesan cheese and chopped fresh parsley for garnish

Step 1: Preheat the Oven

Start by preheating your oven to 425°F (220°C). A properly preheated oven ensures a quick sear and even roasting, giving you golden edges and tender centers.

Step 2: Prepare the Ingredients

Slice the chicken sausage into 1/2-inch thick rounds. Chop all vegetables into similar-sized pieces to ensure even cooking. Keep the zucchini thick enough so it doesn’t get mushy during roasting.

Step 3: Toss Everything Together

In a large mixing bowl (or directly on the sheet pan), combine the sliced sausage, zucchini, bell peppers, broccoli, and red onion. Drizzle with olive oil and sprinkle garlic powder, Italian seasoning, smoked paprika, salt, and pepper. Toss well to coat everything evenly.

Step 4: Arrange on a Sheet Pan

Spread the mixture out onto a large sheet pan in a single layer. Avoid overlapping pieces to help everything roast evenly and develop crispy edges.

Step 5: Roast in the Oven

Place the sheet pan in the preheated oven and roast for 25-30 minutes. Halfway through (around 15 minutes), use tongs or a spatula to stir the sausage and veggies so they brown evenly. Look for caramelization on the sausage and tender, slightly crisped vegetables.

Step 6: Garnish and Serve

Once everything is cooked through and beautifully roasted, remove from the oven. Garnish with freshly chopped parsley and a sprinkle of grated Parmesan cheese, if desired. Serve hot straight from the pan, over rice, cauliflower rice, or quinoa for a complete meal.

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Notes

This recipe works beautifully with almost any combination of vegetables, so don’t be afraid to swap in what you have on hand — asparagus, mushrooms, or cherry tomatoes are all great alternatives. Using pre-cooked chicken sausage makes prep easier and faster, but you can also use raw sausage if you cook it separately beforehand. For added flavor, a splash of balsamic vinegar or a squeeze of lemon juice before serving can brighten the whole dish.

Watch Out for These Mistakes While Cooking

• Overcrowding the pan: This leads to steaming instead of roasting. Always give the veggies room to breathe.
• Cutting veggies unevenly: Inconsistent sizes cook unevenly; small pieces may burn while large ones remain undercooked.
• Skipping the stir: Forgetting to toss the ingredients halfway through can result in uneven browning.
• Too little seasoning: Roasted vegetables need generous seasoning for bold flavor. Don’t skimp!
• Not preheating the oven: A cold oven won’t give you those crisp edges and caramelized bites.

Storage Instructions

Once cooled, store leftovers in an airtight container in the refrigerator for up to 4 days. This dish reheats well in the microwave or oven. For best results, reheat on a baking sheet at 375°F for 10 minutes to retain the roasted texture. You can also freeze individual portions for up to 2 months — simply thaw overnight in the fridge and reheat as needed.

Estimated Nutrition (per serving – based on 4 servings)

• Calories: 320
• Protein: 20g
• Carbohydrates: 14g
• Fiber: 4g
• Sugars: 5g
• Fat: 20g
• Saturated Fat: 5g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Cholesterol: 55mg
• Sodium: 780mg

Frequently Asked Questions

What kind of chicken sausage should I use?

You can use any fully cooked variety you enjoy — spicy Italian, apple chicken sausage, garlic herb, or even turkey sausage work well.

Can I use frozen vegetables?

Yes, but fresh vegetables give the best texture and flavor. If using frozen, thaw and pat them dry to avoid excess moisture.

How do I make this dish vegetarian?

Simply substitute the chicken sausage with a plant-based sausage alternative or extra firm tofu cubes.

Can I double the recipe?

Absolutely! Just use two sheet pans and rotate them halfway through roasting to ensure even cooking.

What’s the best way to serve this dish?

It’s great on its own or over cooked rice, cauliflower rice, quinoa, or even pasta.

Is this recipe suitable for meal prep?

Yes, it holds up well in the fridge and can be portioned into containers for up to 4 days.

What herbs or spices can I add for more flavor?

Try rosemary, thyme, red pepper flakes, or a sprinkle of grated Parmesan before serving.

How do I keep the vegetables from getting mushy?

Cut them thick enough and avoid overcrowding. Also, roast at a high temperature for caramelization.

Conclusion

Easy Chicken Sausage and Veggies Sheet Pan is a quick, customizable, and flavorful dinner idea that suits any lifestyle. With minimal prep, one-pan cleanup, and the flexibility to use whatever veggies you have, it’s the kind of recipe you’ll come back to week after week. Whether you’re cooking for one or feeding a family, this dish is both nourishing and delicious.

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