Sheet Pan Chicken Sausage & Vegetables
This sheet pan chicken sausage & vegetables is the perfect dump-and-go one-pan meal for busy weeknights. With chicken sausage, carrots, broccoli and more, it’s a balanced and nourishing meal that the whole family will enjoy.
Why you’ll love this sheet pan sausage and vegetables
Sometimes, I feel like my dishwasher literally never stops running. Some days, I load and unload it four times a day while testing recipes, and I just want a break! That’s where one-pan meals come in. Dishes like my sheet pan sesame chicken and ramen, or crockpot meals like my slow cooker Mongolian beef save me sometimes! And this recipe is right up there!
This easy one-pan sausage and vegetables dish cooks on one sheet pan and features a delicious mix of savory sausage and crispy, flavorful vegetables! It’s an amazing fall meal, but it’s also a great dinner option any day you want something delicious with less work.
- One pan wonder! This is truly made in one pan, no precooking, no funny business. All you need to do is chop, dump, and roast!
- Protein and veggies all on one pan. With chicken sausage and a variety of veggies on one pan, this meal is a balanced option.
- Family crowd pleaser. A few different variations of this exact dish are one of my husband’s favorites, and I love how easy it is to throw together for him to enjoy for work lunches, or share as a family dinner
Recipe Ingredients
- Chicken sausage. The wild mushroom chicken sausage from Bilinski is a great option for this recipe!
- Vegetables. I like to use carrots, Brussels sprouts, broccoli, and yellow onion.
- Red wine vinegar. Adding a touch of red wine vinegar at the end of the roasting process gives the acid needed to balance out some of the savory flavors.
What other vegetables can you use?
This meal is super flexible with what vegetables you use! Here are a few ideas for some other vegetables that you can use…
- Bell peppers
- Red onion
- Sweet potato
- Cabbage
- etc!
How to Make One-Pan Sausage & Vegetables
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Add the vegetables and sausage to the baking pan, and top with avocado oil and season. Toss and make sure that everything is laying flat and nothing is overlapping so the vegetables and sausage can evenly roast. Transfer to the oven and roast for 25-30.
Step two. Add the red wine vinegar at the end and serve fresh with chopped parsley!
Michelle’s Tips & Tricks
- Cut the vegetables into similar sizes. This is key to making sure everything cooks evenly! It doesn’t have to be perfect, but the closer, the better.
- Don’t overcrowd the pan. Overcrowding the pan can make everything less crispy and risk uneven cooking. I recommend using a large sheet pan, or splitting it up between two pans if needed.
Can you make this one on the stove in a skillet instead?
Technically, yes! Vegetables like the Brussels sprouts are better roasted, but you can still use a skillet to cook the sausage and the rest of the vegetables. I recommend also checking out my apple chicken sausage and vegetable skillet!
If you tried this Sheet Pan Chicken Sausage and Vegetables or any other recipe on my blog, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
More Sheet Pan Recipes To Try
One Pan Sausage & Vegetables
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Ingredients
- 12 oz package chicken sausage, chopped (I use this one)
- 1 cup carrots, chopped
- 1 ½ cup brussels sprouts, halved
- 1 ½ cup broccoli florets
- ½ yellow onion, sliced
- salt and pepper
- 2 tsp garlic powder
- 2 tbsp avocado oil
- 1 tbsp red wine vinegar
- 1 tbsp fresh chopped parsley
Instructions
- Preheat the oven to 400 F and line a large baking sheet with parchment paper.
- Add the vegetables and sausage to the baking pan, and top with avocado oil, salt and pepper, and garlic powder. Toss and make sure that everything is laying flat and nothing is overlapping so the vegetables and sausage can evenly roast.
- Transfer to the oven and roast for 25-30 minutes, turning halfway through, until the vegetables are cooked to your liking. Add the red wine vinegar at the last 2-3 minutes and toss.
- Remove from the oven and serve topped with chopped parsley.
Well, made it tonight and ate it too quickly to take photos. It was delicious!! Very good, thanks. I paired it with a simple mixed salad and some leftover mashed potatoes. I bet leftovers tomorrow would be great with hummus and pita bread or a lettuce cup.
I would recommend serving with some parsley chimichurri (1/2 cup chopped parsley, 1 small shallot minced, 1/3 cup extra virgin olive oil, salt to taste, and all mixed up. You could also add black pepper and a pinch of red pepper flakes but I never do and don’t miss it.)
So glad you enjoyed, Josianne!
This sounds great. What do you pair it with?
I’ve made this recipe 3 times now with 3 different types of sausage, and each time was excellent! Leftovers are great with a fried egg on top! Thank you once again for another amazing recipe