Chicken Sausage and Vegetable Sheet Pan Dinner
Make dinner easy tonight with sliced chicken sausage and vegetable sheet pan. Just slice up a few ingredients, add it to the pan and cook. It’s that easy! Plus, it’s only takes 30 minutes!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6
Preparation Level: Beginner +
Sheet pan dinners are great if you don’t want to dirty a lot of dishes. It’s super easy to make and you can have a hearty dinner on the table in 30 minutes! Plus, it’s a versatile meal. You can switch out the veggies or protein.
Ingredients
- Sweet potato or yam
- Red bell pepper, chopped
- Yellow onion, cut into large chunks
- Apple, peeled and diced
- Brussels sprouts, halved
- Extra virgin olive oil
- Sea salt
- Ground black pepper
- Italian seasoning
- Fully cooked chicken sausage
The full printable recipe with measurements and instructions is listed at the bottom of the post in the recipe card.
Step-By-Step Instructions
Preheat the oven to 400F. Slice the chicken sausage into coins and set aside. Peel and dice the sweet potato, apple, and veggies and add them to a large bowl.
Toss the sweet potatoes, red pepper, onion, apple, and Brussels sprouts with the olive oil, salt, pepper, and Italian seasoning. Spread onto a baking sheet and roast in the preheated oven for 15 minutes.
Stir the vegetables and add the chicken sausage coins to the pan. Return the pan to the oven and cook for another 8 to 10 minutes or until the vegetables are tender and the sausage is brown around the edges.
What To Serve On The Side
- Soft sourdough dinner rolls from Little Spoon Farm
- Moist Jiffy Cornbread
- Homemade dinner rolls
How To Store the Chicken and Vegetables
If you have leftovers, store them in an airtight container in the fridge. They can be reheated in a skillet for a crispy texture or in the microwave for convenience.
Chicken Sausage And Vegetable Sheet Pan
Ingredients
- 1 large sweet potato or yam peeled and diced
- 1 large red bell pepper chopped
- 1 yellow onion cut into large chunks
- 1 apple peeled and diced
- ½ pound small Brussels sprouts halved
- 2 tablespoons extra virgin olive oil
- ¾ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 teaspoons Italian seasoning
- 12 ounces fully cooked chicken sausage about 4 links
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Slice the chicken sausage links into thick coins, about 1/2 to 3/4 inch thick and set aside. Cut the vegetables evenly so they will bake evenly.
- In a large bowl, toss the sweet potato, red pepper, onion, apple, and Brussels sprouts with the olive oil, salt, pepper, and Italian seasoning. Spread onto a baking sheet and roast in the preheated oven for 15 minutes. Make sure the vegetables are spread into one layer so they cook evenly.
- Stir the vegetables and add the chicken sausage coins to the pan. Return the pan to the oven and cook for another 8 to 10 minutes, until the vegetables are tender and the sausage is brown around the edges.
Video
Notes
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- Sausage Selection: Try different flavors of chicken sausage (like apple or Italian) to complement the sweetness of the vegetables.
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- Even Cooking: Ensure that your veggies are cut as evenly as possible so they will cook at the same rate. This is especially important for the sweet potatoes and Brussels sprouts since they have different cooking times. If your Brussels sprouts are very large, consider quartering them instead of halving them to speed up cooking time.
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- Oven Roasting Technique: Make sure to spread the vegetables and sausage out in a single layer on the baking sheet. Crowding can lead to steaming instead of roasting.
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- Check for Doneness: Sweet potatoes take longer to cook than Brussels sprouts, so check them for doneness. If the sweet potatoes are still firm after 15 minutes, give them an extra 5 minutes before adding the sausage.
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- Finishing Touches: Right before serving, sprinkle with fresh herbs (like parsley or thyme) or a squeeze of lemon juice for brightness. A dash of balsamic vinegar can also enhance the sweetness of the roasted vegetables.
