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This Easy Sheet Pan Chicken Sausage and Veggies Recipe is made with savory chicken sausage nestled between caramelized, crispy-edged vegetables, all roasted to perfection on a single sheet pan. It’s quick, healthy, effortless, so delicious, and perfect for busy weeknights or cozy, family-style dinners.
This is one of my go-to dinners when I just really don’t want to cook much but want to get in some protein and veggies. I love using chicken sausage because it is leaner yet still full of flavor and it is roasted alongside some vegetables…and we all know that roasting brings out the best in vegetables!
So if you are looking for a quick, healthy, and flavorful dinner, sheet pan chicken sausage and veggies is the way to go. It’s a one-pan wonder perfect for busy weeknights, meal prep, or a family-style meal packed with flavor. I love that you can customize it with different sausages, veggies, and sauces.
I have shared my Sausage and Potatoes in Foil Packets before and it is such a quick and easy dinner and now with this method, you can add even more vegetables!
Sheet pan chicken sausage and veggies is a versatile and healthy meal that’s easy to customize to your liking. You can mix and match the veggies, swap out the sausage, and even experiment with different seasonings and sauces to make it your own. Whether you’re cooking for your family or prepping meals for the week, this simple dish is sure to become a favorite in your rotation!
Ingredients:
We make this sheet pan sausage and vegetables all of the time and I just throw on whatever chicken sausage and vegetables that I currently have in the refrigerator. My kids love to pair the sausage with potatoes so I usually throw some yukon gold or sweet potatoes and some red onion for flavor. Here are some suggestions below of different combinations…
What Veggies Should I Use?
To make sheet pan sausage and veggies, you want to choose veggies that roast well and get a bit crispy and caramelized. Here are some favorites:
Potatoes (baby red or gold, or sweet potatoes for extra heartiness). I like to use a mix of yukon gold potatoes and sweet potatoes.
Bell peppers (colorful and sweet)
Zucchini or yellow squash
Red onion (adds a slight sweetness)
Brussels Sprouts (cut in half)
Carrots (for a touch of natural sweetness and crunch)
Broccoli or cauliflower
Asparagus
Green Beans
Why use chicken sausage?
Chicken sausage is a leaner option compared to pork, making it a great choice for a lighter meal. It comes in various flavors, such as Italian, garlic herb, or spicy jalapeño. My favorite chicken sausage is the Costco Kirkland Signature Parmesan and Cracked Black Pepper Chicken Sausage. Have you tried it? It is SO GOOD! My favorite part about it is that it is flavorful from the parmesan and black pepper but doesn’t have overpowering spices so it can pair with any vegetable.
Can I use pork sausage instead?
Absolutely! Pork sausage works just as well, but it will take a bit longer to cook due to its higher fat content. Just adjust the cooking time slightly (more on this below) and make sure to drain excess fat if necessary.
TOP TIP:
I suggest cutting the vegetables into bite-size pieces and try to cut the vegetables into similar sizes to make the cooking time more consistent. If you are using potatoes, I suggest cutting them on the smaller side to ensure they get cooked through.
Do I need to line my sheet pan?
You can line your sheet pan with parchment paper or foil for easier cleanup, but it’s not required. Just make sure to spread everything out in a single layer to avoid steaming.
How to make Chicken Sausage and Vegetables:
Preheat your oven to 400 degrees. Prep the veggies: Slice the vegetables of choice into bite-size pieces. Keep the sizes uniform so everything cooks evenly.
Toss the veggies: In a large bowl, toss the veggies with olive oil, garlic powder, salt, and pepper. Squeeze fresh lemon juice over the broccoli, if desired.
Slice the sausage: Cut the chicken sausage into 1-inch slices. If you’re using whole links, you can also roast them whole and slice them afterward.
Spread everything on a sheet pan: Arrange the veggies in an even layer on the sheet pan. Nestle the sausage pieces between the vegetables.
Roast in the oven: Bake for 25-30 minutes, flipping the sausage and tossing the veggies halfway through. If using pork sausage, bake for about 30-32 minutes, ensuring they’re cooked through. The baking time varies depending on vegetables used. Potatoes will take a little longer so check for them to be soft and tender in the center.
Check for doneness: The veggies should be tender with crispy edges, and the chicken sausage should be browned and heated through (pork sausage should be fully cooked with no pink inside).
Variations and Substitutions:
Sausage alternatives: You can use turkey sausage, pork sausage, or even plant-based sausage for a vegetarian option.
Flavorings: Sprinkle with fresh lemon juice or a sprinkle of crushed red pepper flakes for extra flavor.
Sauces to Serve with Sheet Pan Sausage and Veggies
Adding a sauce can elevate the dish. Let’s keep it real…one of my favorite dipping sauces to use are my leftover sauces from Chick-fil-a. But if you are up for making a homemade dipping sauce, here are a few simple ideas:
- Garlic Aioli: Mix ½ cup mayonnaise, 1 minced garlic clove, and a squeeze of lemon juice. Season with salt and pepper.
- Balsamic Glaze: Drizzle store-bought balsamic glaze.
- Lemon Herb Yogurt Sauce: Combine 1 cup Greek yogurt with 1 tbsp lemon juice, chopped fresh herbs (parsley, dill, or basil), and a pinch of garlic powder.
- Honey Mustard Dip: Mix ¼ cup Dijon mustard with 1 tbsp honey and a splash of apple cider vinegar for a sweet, tangy dipping sauce. May add 1 Tablespoon of maple syrup for a maple honey mustard dip.
STORAGE:
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven to keep the veggies crispy.
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Sheet Pan Chicken Sausage and Veggies
Ingredients
- 5 Chicken Sausage Links
- 1/2 Red Onion (sliced)
- 1 Sweet Potato (peeled and cut)
- 5 Small Yukon Gold Potatoes (cut into bite-size pieces)
- 1 head Broccoli
- 3 to 4 Tablespoons Olive Oil
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1 teaspoon Pepper
- Fresh Lemon Juice (optional)
Optional Vegetables:
- Fresh Green Beans
- Zucchini or Squash
- Red Pepper
- Cauliflower
- Brussels Sprouts
- Carrots
- Asparagus
Instructions
- Preheat your oven to 400 degrees. Prep the veggies: Slice the vegetables of choice into bite-size pieces. Keep the sizes uniform so everything cooks evenly.
- Toss the veggies: In a large bowl, toss the veggies with olive oil, garlic powder, salt, and pepper. Squeeze fresh lemon juice over the broccoli, if desired.
- Slice the sausage: Cut the chicken sausage into 1-inch slices. If you're using whole links, you can also roast them whole and slice them afterward.
- Spread everything on a sheet pan: Arrange the veggies in an even layer on the sheet pan. Nestle the sausage pieces between the vegetables.
- Roast in the oven: Bake for 25-30 minutes, flipping the sausage and tossing the veggies halfway through. If using pork sausage, bake for about 30-32 minutes, ensuring they’re cooked through. The baking time varies depending on vegetables used. Potatoes will take a little longer so check for them to be soft and tender in the center.
- Check for doneness: The veggies should be tender with crispy edges, and the chicken sausage should be browned and heated through (pork sausage should be fully cooked with no pink inside).
Notes
Sauces to Serve with Sheet Pan Sausage and Veggies
Adding a sauce can elevate the dish. Let’s keep it real…one of my favorite dipping sauces to use are my leftover sauces from Chick-fil-a. But if you are up for making a homemade dipping sauce, here are a few simple ideas:-
- Garlic Aioli: Mix ½ cup mayonnaise, 1 minced garlic clove, and a squeeze of lemon juice. Season with salt and pepper.
-
- Balsamic Glaze: Drizzle store-bought balsamic glaze.
-
- Lemon Herb Yogurt Sauce: Combine 1 cup Greek yogurt with 1 tbsp lemon juice, chopped fresh herbs (parsley, dill, or basil), and a pinch of garlic powder.
-
- Honey Mustard Dip: Mix ¼ cup Dijon mustard with 1 tbsp honey and a splash of apple cider vinegar for a sweet, tangy dipping sauce. May add 1 Tablespoon of maple syrup for a maple honey mustard dip.
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe so much! Made for dinner last night and there were no leftovers! So delish