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5.0 from 6 votes

Sheet Pan Chicken Sausage and Veggies

This Sheet Pan Chicken Sausage and Veggies Recipe is made with savory chicken sausage nestled between caramelized, crispy-edged vegetables, all roasted to perfection on a single sheet pan. It's quick, effortless, so delicious, and perfect for busy weeknights or cozy, family-style dinners.

Prep Time
15 mins
Cook Time
15 mins
Servings: 6
Course: Lunch , Dinner
Cuisine: American

Ingredients

  • 5 chicken sausage links
  • 1/2 red onion (sliced)
  • 1 sweet potato (peeled and cut)
  • 5 small yukon gold potatoes (cut into bite-size pieces)
  • 1 head broccoli
  • 3 to 4 Tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • fresh lemon juice (optional)
Optional Vegetables:
  • fresh green beans
  • zucchini or squash
  • red pepper
  • cauliflower
  • Brussels sprouts
  • carrots
  • asparagus

Instructions

    Cup of Yum
  1. Preheat your oven to 400 degrees. Prep the veggies: Slice the vegetables of choice into bite-size pieces. Keep the sizes uniform so everything cooks evenly.
  2. Toss the veggies: In a large bowl, toss the veggies with olive oil, garlic powder, salt, and pepper. Squeeze fresh lemon juice over the broccoli, if desired.
  3. Slice the sausage: Cut the chicken sausage into 1-inch slices. If you're using whole links, you can also roast them whole and slice them afterward.
  4. Spread everything on a sheet pan: Arrange the veggies in an even layer on the sheet pan. Nestle the sausage pieces between the vegetables.
  5. Roast in the oven: Bake for 25-30 minutes, flipping the sausage and tossing the veggies halfway through. If using pork sausage, bake for about 30-32 minutes, ensuring they’re cooked through. The baking time varies depending on vegetables used. Potatoes will take a little longer so check for them to be soft and tender in the center.
  6. Check for doneness: The veggies should be tender with crispy edges, and the chicken sausage should be browned and heated through (pork sausage should be fully cooked with no pink inside).

Notes

  • My favorite chicken sausage is the Costco Kirkland Signature Parmesan and Cracked Black Pepper Chicken Sausage.
  • Can I use pork sausage instead? Absolutely! Pork sausage works just as well, but it will take a bit longer to cook due to its higher fat content. Just adjust the cooking time slightly (more on this below) and make sure to drain excess fat if necessary.
  • Adding a sauce can elevate the dish. Let's keep it real...one of my favorite dipping sauces to use are my leftover sauces from Chick-fil-a. But if you are up for making a homemade dipping sauce, here are a few simple ideas:
  • Garlic Aioli: Mix ½ cup mayonnaise, 1 minced garlic clove, and a squeeze of lemon juice. Season with salt and pepper.
  • Garlic Aioli: Mix ½ cup mayonnaise, 1 minced garlic clove, and a squeeze of lemon juice. Season with salt and pepper.
  • Balsamic Glaze: Drizzle store-bought balsamic glaze.
  • Balsamic Glaze: Drizzle store-bought balsamic glaze.
  • Lemon Herb Yogurt Sauce: Combine 1 cup Greek yogurt with 1 tbsp lemon juice, chopped fresh herbs (parsley, dill, or basil), and a pinch of garlic powder.
  • Lemon Herb Yogurt Sauce: Combine 1 cup Greek yogurt with 1 tbsp lemon juice, chopped fresh herbs (parsley, dill, or basil), and a pinch of garlic powder.
  • Honey Mustard Dip: Mix ¼ cup Dijon mustard with 1 tbsp honey and a splash of apple cider vinegar for a sweet, tangy dipping sauce. May add 1 Tablespoon of maple syrup for a maple honey mustard dip.
  • Honey Mustard Dip: Mix ¼ cup Dijon mustard with 1 tbsp honey and a splash of apple cider vinegar for a sweet, tangy dipping sauce. May add 1 Tablespoon of maple syrup for a maple honey mustard dip.