Sheet Pan Chicken Sausage and Veggies (Edit recipe)

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Sheet pan meals are pure simplicity, and this recipe is a perfect example—hearty protein paired with wholesome veggies for a fuss-free, flavorful dish. Whether you choose chicken sausage or your favorite Italian-style sausage, the beauty of this recipe is how adaptable it is. This combo is one of my all-time favorites, but feel free to make it your own with what you have on hand. Like so many of my favorite recipes, I measure with my heart here, so think of the measurements as a starting point and have fun making it your own!

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PREP TIME

5 minutes

COOK TIME

30 minutes

INGREDIENTS

12

Serves: 4

Ingredients

5 pieces Sausage Links, chopped into rounds
2 whole Bell Pepper, chopped
1 whole Yellow Onion, chopped
1 lb Red Skin Potatoes, chopped into bite sized pieces
10 oz Baby Bella Mushrooms, sliced
3 Tbsp Extra Virgin Olive Oil, or more as needed
1 tsp Salt
1 tsp Black Pepper
1 tsp Garlic Powder
0.75 tsp Rosemary, Dried
0.75 tsp Thyme, Dried
0.25 tsp Sage, Dried

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 400°F and line a large baking sheet with parchment paper or foil for easy cleanup. If the baking sheet becomes too crowded, use two sheets to ensure the vegetables roast evenly rather than steaming.
In a small bowl, combine salt, pepper, garlic powder, rosemary, thyme, and sage.
Place the chopped sausage, peppers, mushrooms, onions, and potatoes on the baking sheet. *NOTE: If you’re using pre-cooked sausages, add them about halfway through the cooking time to keep them from overcooking.
Drizzle olive oil evenly over everything then add your spices.
Toss everything gently on the sheet pan to coat with oil and seasonings, then spread it out evenly.
Roast for 30-45 minutes, tossing halfway through, until the sausage is at the appropriate temperature and the veggies are tender.

Notes

Add any veggies you like, and both Italian or chicken sausage work great! We like to make different variations, including string beans and zucchini. For the best results, spread everything in a single layer on the sheet pan. This helps the sausage and veggies roast evenly instead of steaming when crowded. The potatoes tend to take the longest to cook, so be sure to cut them into smaller pieces. While we often enjoy this dish as-is, when we skip the potatoes, we love serving it over rice for a little extra heartiness.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	334
Fat:	24 g
Carbohydrates:	20 g
Protein:	12 g
Cholesterol:	0 g
Sodium:	786 mg
Fiber:	3 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.