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Home Recipe Index 6 Ingredients or Less

Sheet Pan Chicken Sausage and Veggies

5 /5
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Polly Conner
By: Polly ConnerPosted: 9/20/24Updated: 2/16/23

This post may contain affiliate or sponsored links. Please read our disclosure policy.

This Sheet Pan Chicken Sausage and Veggies dinner only requires 3 main ingredients and is nutritious and satisfying. Under 30 minutes from start to finish and perfect for weekly meal prep!

roasted chicken sausages and veggies on two gray plates with a fork, napkin, and drink on the side. this …


 
Table of Contents
  • About This Recipe
  • Only 3 Ingredients Needed
  • Variations
  • How to Make Sheet Pan Sausage and Veggies
  • How to Meal Prep This Dish
  • FAQs
  • Want More Roasting Recipes?
  • Sheet Pan Chicken Sausage and Veggies

About This Recipe

Roasted veggies, WHY? WHY are you so dang good?!

You have transformed the vegetables that I have snubbed for at least half of my life and turned them into something I crave. CRAVE, I tell you.

Roasted veggies, you rascals, what have you done to me?

As of late, I have found a way to make roasted veggies into a full blown meal. By simply adding sliced up fully cooked chicken sausage to the sheet pan before roasting, I leave lunchtime a very happy lady.

close up shot of roasted chicken sausage and veggies on a sheet pan after coming out of the oven.

Only 3 Ingredients Needed

The beauty of this healthy sheet pan dinner lies with just 3 main ingredients.

  1. Brussels sprouts
  2. Sweet potatoes
  3. Chicken sausage (or fully cooked/smoked pork sausage)
Ingredients on a cutting board for chicken sausage and vegetable sheet pan meal.

We like the Aidells or Applegate Chicken Sausages, since they are all natural and usually gluten-free and dairy-free (check the labels). They come in various flavors, so just choose your favorite.

From your pantry, you’ll also need olive oil or avocado oil, salt, and pepper.

Variations

  • For more complex flavor, try adding about 2 tablespoons of balsamic vinegar to the ingredients in Step 2. I do this all the time now!
  • For a little sweetness, add 1 tablespoon of pure maple syrup in Step 2.
  • To add a little spiciness, add a pinch of red pepper flakes during Step 2 (and again at serving if desired).
  • When serving, top with fresh Parmesan cheese, crumbled feta, or crumbled goat cheese. You can also drizzle on some balsamic glaze (find it in the vinegar aisle).
close up of one plate of roasted sheet pan chicken sausage and veggies with a fork.

How to Make Sheet Pan Sausage and Veggies

  1. Preheat the oven to 425°F and place a rimmed baking sheet in the oven to start getting hot.
  2. Place the sliced Brussels sprouts, diced sweet potato, and sliced chicken sausages in a mixing bowl. Add the oil, salt, and pepper and stir to combine. (I love to add in a few tablespoons of balsamic vinegar and a pinch of red pepper flakes at this point too. See my cooking notes below for more ideas to jazz things up.)
sliced Brussels sprouts, diced sweet potatoes, and sliced chicken sausage in a white bowl.

3. Carefully remove the hot sheet pan. Dump the sausage and veggie mixture on it and shake the pan (or use a spatula) to spread everything out so the pieces aren’t crowded together. This will help them roast rather than steam.

4. Bake on a rack in the top section of the oven for about 20-25 minutes, stirring halfway through the time.

roasted sausage and veggies on a sheet pan after coming out of the oven.

5. Eat while it’s warm. You may want to add more salt and pepper, some fresh chopped parsley, or some crumbled goat cheese (my fave!) or freshly grated Parmesan on top. Strangely enough, I actually really enjoy dipping the pieces in ketchup!

close up of one plate of roasted sheet pan sausage and veggies with a fork.

How to Meal Prep This Dish

This sheet pan dinner works well to prep for individual meals for the week. We like these oven safe, microwave safe glass dishes that are pictured below.

Simply double the recipe using two sheet pans or working in two batches. After cooking and cooling, divide the sausage and veggies into individual storage containers and place in the refrigerator. Leftovers will store well in the fridge for 3-4 days.

When you’re ready to eat your meal, reheat it in the oven at 350°F for about 5-10 minutes on a sheet pan (or use a toaster oven), microwave it, or just eat it cold.

roasted chicken sausage, Brussels sprouts, and sweet potatoes in a glass meal prep dish.

FAQs

What temp should I cook sheet pan sausage and veggies?

Cook sheet pan sausage and veggies at 425°F on the top rack in the oven.

How long do I cook sheet pan sausage and veggies?

We found it takes 20-25 minutes for a full sheet pan to roast at 425°F. Be sure to place the pan towards the top of the oven.

What other vegetables can I use?

You can substitute fairly thin carrot slices (or 1/2-inch diced carrots) for the sweet potatoes. You can use broccoli or cauliflower florets for the Brussels sprouts, but you’ll need to add those with only 15 minutes left of cook time (they roast faster than the sprouts).

Can I use raw sausages instead of fully cooked?

Yes, you can add them sliced or whole. However, they may take up to 25 minutes to get fully cooked. So, we would recommend starting those first and then adding the vegetables after 5 minutes. Then, continue to cook everything for another 20 minutes, stirring halfway through. 

Want More Roasting Recipes?

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Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

sliced Brussels sprouts, sweet potatoes, and chicken sausage spread out on a rimmed metal sheet pan before going in the oven
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews

Sheet Pan Chicken Sausage and Veggies

This sheet pan dinner with chicken sausage, sweet potato, and Brussels sprouts is simple, fast, and nutritious, too.

Yield: 4 servings 1x
Prep: 10 minutesCook: 20 minutesTotal: 30 minutes
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Ingredients

  • 2 medium sweet potatoes, peeled and diced into 1/2 inch cubes (about 2 cups)
  • 2 cups of Brussels Sprouts, stemmed and cut in half (about 3/4 lb)
  • 2 tablespoons avocado oil (sub: olive oil)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon pepper, plus more to taste
  • 12-ounce package of all-natural chicken sausage, cut into 1/2-inch slices (see cooking notes)
  • Optional for serving: goat cheese or feta cheese, balsamic glaze

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

  1. Place a large rimmed baking sheet in the oven and preheat to 425°F.
  2. Meanwhile, place the diced sweet potatoes and sliced Brussels sprouts in a mixing bowl. Add the oil, salt, and pepper and stir until coated with oil. 
  3. Using oven mitts, carefully remove the hot sheet pan. Dump the veggie mixture onto the pan. Sprinkle the sliced sausage around the pan to equally distribute among the veggies. Shake the pan or use a spatula to spread everything out so each piece is touching the pan and not too crowded.
  4. Bake on the top oven rack for 20-25 minutes, stirring halfway through. Taste and season with more salt and pepper, as needed. Serve with optional crumbled goat or feta cheese on top and a drizzle of balsamic glaze. Note: The Brussels sprouts and sausages will be browned on both sides and the sweet potatoes will be softened when done. See more about sweet potatoes below.

Notes/Tips

Buying Sausage: Look for fully cooked chicken sausages with the fewest additives or preservatives in the ingredient list. I usually have luck finding all-natural ones in the health food section or at Aldi. If making this gluten-free and/or dairy-free, be sure to check the packaging and ingredients to avoid both. You can use pork or turkey sausage instead.

To Get Crispier Sweet Potatoes: If you want the sweet potatoes to be crispier, you’ll have to start roasting them about 5 minutes earlier than the rest of the ingredients. Or, add the sweet potatoes to a separate pan so they can spread out and roast faster. 

Variations:

  • For more complex flavor, try adding about 2 tablespoons balsamic vinegar to the ingredients in Step 2. 
  • For a little sweetness, add 1 tablespoon of pure maple syrup in Step 2.
  • To add a little spiciness, add a pinch of red pepper flakes during Step 2 (and again at serving if desired).
  • When serving, top with fresh Parmesan cheese, crumbled feta, or crumbled goat cheese. You can also drizzle on some balsamic glaze (find it in the vinegar aisle).

Gluten-Free Version: Be sure to buy gluten-free sausages. Some have hidden ingredients that contain gluten.

Other Vegetable Options: You can substitute fairly thin carrot slices (or 1/2-inch diced carrots) or peeled and cubed butternut squash for the sweet potatoes. You can use broccoli or cauliflower florets for the Brussels sprouts, but you’ll need to add those with only 15 minutes left of cook time (they roast faster than the sprouts).

Can I Use Raw Sausages? Yes, you can add them sliced or whole. However, they may take up to 25 minutes to get fully cooked. So, we would recommend starting those first and then adding the vegetables after 5 minutes. Then, continue to cook everything for another 20 minutes, stirring halfway through. 

© Author: Polly Conner
Cuisine: American Method: Roasted

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Roasted veggies and chicken sausage in a glass container on top with the uncooked ingredients on a cutting board below.
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Polly Conner

Polly Conner

As co-founder of Thriving Home, Polly’s passionate about helping busy parents get dinner on the table. With a house full of kids, dogs, and (usually) a DIY project in the works, she knows firsthand how every minute (and every dollar) counts. As a business owner, she enjoys wearing multiple hats and serves best as a project manager for Thriving Home.

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  1. Deb says

    Posted on 2/7/24 at 6:40 pm

    I had one sweet potato the size of Arizona (see my upcoming review for you Twice-Baked Potatoes for more on giant potatoes!), which yielded nearly 4 cups of cubes. I took the tip and put them in first on their own sheet. We used chicken-apple sausage and broccoli for the other pan. Absolutely fabulous.

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 2/8/24 at 9:24 am

      That sounds like quite the sweet potato Deb! Glad you enjoyed this recipe. I love the versatility and often change it up with different flavored sausages and different veggies.

      Reply
  2. Gem says

    Posted on 1/20/24 at 7:04 pm

    This was excellent. Amazing how roasting these 3 things together can give such a wonderful flavor. When it was done. I sprinkled a little Parmesan cheese over it. And it was quick and easy.

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 1/21/24 at 5:56 pm

      Love the addition of Parmesan cheese. Thanks for sharing and leaving a review!

      Reply
  3. Heather says

    Posted on 2/20/23 at 5:39 pm

    Delicious, easy, nutritious! Love making this to eat throughout the week for healthy meals.

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 2/21/23 at 9:37 am

      Hi Heather. Glad you found an easy, healthy win for your family! Thanks for taking the time to leave a review.

      Reply
  4. Gretchen says

    Posted on 1/1/22 at 2:17 pm

    The Brussels CAN be tamed. I’ve only ever eaten other people/restaurant BP. I’ve never been brave enough to try replicating them on my own. After making a variation on this dish (i used bacon as the protein) last night for our NYE dinner – I’m keeping this one in my monthly rotation! Thank you TH gals for helping me successfully cook another green veggie other than green beans! Ha!

    Reply
    • Rachel Tiemeyer says

      Posted on 1/1/22 at 2:24 pm

      Yessss! Love that Gretchen!

      Reply
  5. Lyndsay says

    Posted on 1/10/19 at 4:34 pm

    where do you guys buy your meats from? Like your all natural brats and uncured bacon for the no-fail bacon recipe?

    Reply
    • Rachel says

      Posted on 1/17/19 at 1:03 pm

      I find mine in the health food section of the grocery store. But, I’ve been pleasantly surprised to see more and more mainstream brands offering uncured versions of meats like these at affordable prices.

      Reply
  6. Michelle says

    Posted on 1/8/19 at 10:04 pm

    Do you cook the brats first?

    Reply
    • PollyPolly says

      Posted on 1/9/19 at 10:46 am

      Nope. They get cooked plenty in the oven with the veggies.

      Reply
  7. Rebekah says

    Posted on 11/16/18 at 10:16 pm

    I used Italian sausage because that’s what I had on hand. Delicious! Perfect as leftovers for work.

    Reply
    • Rachel says

      Posted on 11/17/18 at 12:16 pm

      Wonderful to hear that, Rebekah!

      Reply
  8. Stacey says

    Posted on 6/27/17 at 8:43 am

    We made this last night! So easy and simple, yet so yummy! We threw in a bit of cut up asparagus too and used Sun Dried Tomato flavored brats! This will definitely become a staple in our home!

    Reply
    • Rachel says

      Posted on 6/28/17 at 10:27 am

      Great idea!

      Reply

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