Sheet Pan Chicken Sausage and Veggies
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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!
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.
Only 3 Ingredients Needed
The beauty of this healthy sheet pan dinner lies with just 3 main ingredients.
- Brussels sprouts
- Sweet potatoes
- Chicken sausage (or fully cooked/smoked pork sausage)
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).
How to Make Sheet Pan Sausage and Veggies
- Preheat the oven to 425°F and place a rimmed baking sheet in the oven to start getting hot.
- 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.)
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.
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!
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.
FAQs
Cook sheet pan sausage and veggies at 425°F on the top rack in the oven.
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.
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).
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.
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Sheet Pan Chicken Sausage and Veggies
This sheet pan dinner with chicken sausage, sweet potato, and Brussels sprouts is simple, fast, and nutritious, too.
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)
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Instructions
- Place a large rimmed baking sheet in the oven and preheat to 425°F.
- 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.
- 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.
- Bake on the top oven rack for 20-25 minutes, stirring halfway through. Taste and season with more salt and pepper, as needed. 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.
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.
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.
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.
Love the addition of Parmesan cheese. Thanks for sharing and leaving a review!
Delicious, easy, nutritious! Love making this to eat throughout the week for healthy meals.
Hi Heather. Glad you found an easy, healthy win for your family! Thanks for taking the time to leave a review.
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!
Yessss! Love that Gretchen!
where do you guys buy your meats from? Like your all natural brats and uncured bacon for the no-fail bacon recipe?
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.
Do you cook the brats first?
Nope. They get cooked plenty in the oven with the veggies.
I used Italian sausage because that’s what I had on hand. Delicious! Perfect as leftovers for work.
Wonderful to hear that, Rebekah!
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!
Great idea!