If you’re searching for a meal that’s bursting with vibrant colors, bold flavors, and minimal fuss, look no further than this Easy Chicken Sausage and Veggies Sheet Pan Recipe. It brings together savory chicken sausage and a rainbow of fresh vegetables, all roasted to perfection on one pan. This dish is a true weeknight superstar where simplicity meets satisfaction, delivering a wholesome, hearty meal without the usual time or cleanup hassles. Whether you’re cooking for family or friends, it’s a guaranteed crowd-pleaser that makes eating healthy feel like a celebration.
Ingredients You’ll Need
This recipe shines because it uses simple, fresh ingredients you likely have on hand. Each one plays a crucial role: the chicken sausage adds protein and savory depth, the colorful veggies bring freshness and essential nutrients, and the seasoning ties everything together with aromatic flair.
- 2 cups chicken sausage, sliced: Provides juicy, flavorful protein that caramelizes beautifully when roasted.
- 1 medium zucchini, sliced into thick rounds: Adds a tender bite and subtle sweetness.
- 1 red bell pepper, chopped: Brings vibrant color and a natural sweetness.
- 1 yellow bell pepper, chopped: Adds cheerful brightness and crunch.
- 1 orange bell pepper, chopped: Offers a warm, fruity note to the mix.
- 1 small red onion, chopped: Infuses the dish with slight pungency and enhances overall flavor.
- 2 cups broccoli florets: Adds a satisfying crunch and boosts the nutrition game.
- 2 tablespoons olive oil: Essential for roasting and helps everything brown perfectly.
- 1 teaspoon Italian seasoning: A fragrant blend of herbs that elevates every bite.
- 1 teaspoon garlic powder: Adds depth and a comforting warmth.
- 1 teaspoon salt: Enhances all the natural flavors of the ingredients.
- 1/2 teaspoon black pepper: Provides a gentle kick and balances the seasoning.
How to Make Easy Chicken Sausage and Veggies Sheet Pan Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 400°F (200°C). This temperature is perfect for roasting, letting everything caramelize without drying out. Line a large baking sheet with parchment paper or foil to make cleanup a breeze and prevent sticking.
Step 2: Slice the Chicken Sausage
Slice the chicken sausage into ½-inch rounds. This size allows the sausage pieces to cook evenly and develop a delicious golden-brown crust during roasting.
Step 3: Chop the Vegetables
Chop the zucchini into thick rounds, and dice the red, yellow, and orange bell peppers into bite-sized pieces. Chop the red onion and break the broccoli into small florets. This uniform sizing ensures everything cooks evenly and looks beautiful together on the sheet pan.
Step 4: Toss Everything Together
In a large bowl, combine the sliced sausage and chopped veggies. Drizzle with olive oil, sprinkle Italian seasoning, garlic powder, salt, and black pepper. Toss everything together until all pieces are evenly coated, which will help them roast nicely and infuse every bite with flavor.
Step 5: Spread on the Baking Sheet
Arrange the mixture in a single layer on your prepared sheet pan. Avoid overcrowding to ensure optimal roasting, allowing the heat to circulate around each piece for crisp edges and tender centers.
Step 6: Roast and Toss Halfway Through
Roast for 25 to 30 minutes, tossing the ingredients halfway through cooking. This turning helps ensure even browning and caramelization on all sides, making every bite full of delicious texture.
Step 7: Serve It Up
Once the veggies are tender and the sausage has a beautiful golden crust, your dish is ready to serve. Enjoy it warm straight from the pan, or place it over rice or quinoa to add a comforting base.
How to Serve Easy Chicken Sausage and Veggies Sheet Pan Recipe
Garnishes
Adding fresh herbs like chopped parsley or basil right before serving can brighten the dish and introduce a fresh pop of color. A sprinkle of grated Parmesan or a squeeze of lemon juice can also amplify the flavors beautifully.
Side Dishes
This sheet pan meal stands strong on its own, but if you want to round it out, serve alongside crusty bread or a simple green salad. For a heartier meal, fluffy mashed potatoes or creamy polenta make delicious companions.
Creative Ways to Present
For a fun twist, serve the roasted sausage and veggies in warm pita pockets or over a bed of mixed greens for a warm salad. You can also layer leftovers into grain bowls or use them as a filling for wraps a few days later.
Make Ahead and Storage
Storing Leftovers
Transfer any leftovers into an airtight container and store them in the refrigerator. They will stay fresh and flavorful for up to 4 days, making this recipe perfect for meal prepping or quick lunches throughout the week.
Freezing
If you want to save portions for longer, freeze the cooled leftovers in a freezer-safe container or bag. This dish freezes well and can be kept frozen for up to 2 months without losing taste or texture.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through to preserve the roasted crispness. Alternatively, use a microwave for convenience, though the veggies may be softer. Reheating in a skillet is also great to refresh some of that original texture and flavor.
FAQs
Can I use other types of sausage in this recipe?
Absolutely! While chicken sausage is lean and mild, you can swap in turkey sausage, pork sausage, or even a plant-based sausage to suit your preference. Just adjust cook times if the sausage is thicker or thinner.
Is this recipe gluten-free?
Yes, this Easy Chicken Sausage and Veggies Sheet Pan Recipe is naturally gluten-free as long as you double-check that your sausage and seasonings contain no gluten additives.
Can I use frozen vegetables instead of fresh?
Fresh veggies yield the best texture and flavor, but you can use frozen if needed. Just be sure to thaw and drain them well to avoid excess moisture and adjust roasting time accordingly.
How spicy is this dish?
This recipe has a mild, savory flavor profile with no added heat. You can add crushed red pepper flakes or a dash of cayenne if you want a little spice kick.
What can I do with leftovers?
Leftovers are fantastic reheated, or you can transform them into a hearty breakfast scramble, toss them into a salad, or even stuff them inside a wrap for an easy lunch on the go.
Final Thoughts
There’s nothing quite like coming home to the inviting aroma of roasted herbs, sausage, and fresh vegetables after a busy day. The Easy Chicken Sausage and Veggies Sheet Pan Recipe is the perfect answer for anyone craving a quick, nutritious, and tasty meal. I promise once you try it, this will become one of your go-to recipes for effortless weeknight dinners. So grab your sheet pan and get roasting—your new favorite meal awaits!
Print
Easy Chicken Sausage and Veggies Sheet Pan Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Low Fat
Description
This Easy Chicken Sausage and Veggies Sheet Pan recipe is a quick and healthy one-pan meal perfect for busy weeknights. It features flavorful chicken sausage roasted alongside a colorful medley of fresh vegetables, seasoned with Italian herbs and garlic for a deliciously satisfying dinner that’s simple to prepare and clean up.
Ingredients
Protein
- 2 cups chicken sausage, sliced
Vegetables
- 1 medium zucchini, sliced into thick rounds
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 orange bell pepper, chopped
- 1 small red onion, chopped
- 2 cups broccoli florets
Seasonings and Oil
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil to prevent sticking and ease cleanup.
- Prepare Sausage: Slice the chicken sausage into ½-inch rounds to ensure even cooking and allow the flavors to meld with the vegetables.
- Chop Vegetables: Chop the zucchini into thick rounds, chop all the bell peppers and red onion into bite-sized pieces, and break the broccoli into small florets to promote uniform roasting.
- Toss Ingredients: In a large bowl, combine the sliced sausage and vegetables. Drizzle with olive oil and sprinkle with Italian seasoning, garlic powder, salt, and black pepper. Toss everything together evenly to coat.
- Arrange on Baking Sheet: Spread the sausage and vegetable mixture in a single layer on the prepared baking sheet to ensure proper roasting and browning.
- Roast: Place the baking sheet in the oven and roast for 25 to 30 minutes, tossing halfway through cooking to promote even browning and tenderness.
- Serve: Serve the roasted chicken sausage and veggies warm, either on their own or over rice or quinoa for a heartier meal.
- Store Leftovers: Transfer any leftovers to an airtight container and store them in the refrigerator for up to 4 days.
Notes
- You can substitute chicken sausage with turkey sausage or a plant-based sausage for variation.
- Feel free to add other vegetables like mushrooms or cherry tomatoes as preferred.
- If you prefer a spicier dish, add crushed red pepper flakes before roasting.
- Ensure vegetables are cut into similar-sized pieces to cook evenly.
- Leftovers can be reheated in the oven or microwave.
