Description
This Easy Chicken Sausage and Veggies Sheet Pan recipe is a quick and healthy dinner packed with roasted vegetables and flavorful chicken sausage. Perfect for busy weeknights, meal prep, or low-carb dinners, it’s gluten-free, dairy-free, and deliciously simple.
Ingredients
4 links chicken sausage
2 bell peppers
2 medium zucchini
1 large red onion
2 cups broccoli florets
2 tablespoons olive oil
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
2. Slice the chicken sausage into 1/2-inch rounds. Chop the bell peppers, zucchini, onion, and broccoli into similar-sized pieces.
3. Place all the chopped veggies and sausage in a large bowl. Drizzle with olive oil, then sprinkle on the Italian seasoning, garlic powder, salt, and black pepper. Toss everything to coat evenly.
4. Spread the mixture out on the sheet pan in a single layer to ensure even roasting.
5. Roast in the oven for 25 to 30 minutes, stirring halfway through for even browning.
6. Once vegetables are tender and slightly crisp and sausage edges are golden, remove from the oven.
7. Serve hot as is, or over rice, quinoa, or cauliflower rice. Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
This recipe is very flexible—swap in any seasonal veggies or sausage flavor you love.
Cut all vegetables into uniform sizes to ensure even roasting.
Roast on convection if available for extra crisp edges.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Oven roasted
- Cuisine: American
Nutrition
- Serving Size: 1 plate (1/4 of the sheet pan)
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 55mg