Chicken Sausage Sheet Pan Dinner
This simple sheet pan dinner brings together pre-cooked chicken sausage, colorful roasted vegetables, and a simple blend of olive oil and seasonings — all roasted together on a single pan at high heat until everything is caramelized, tender, and deeply flavorful. Ready in about 35-40 minutes with minimal cleanup!
Equipment
- Large rimmed baking sheet - half-sheet pan, 18x13 inches / 46x33 cm
- Parchment paper - or aluminum foil
- Large mixing bowl
- Chef's knife
- Cutting board
- Measuring spoons
- Spatula - or wooden spoon
- Vegetable peeler
Ingredients
- 12 oz fully cooked chicken sausage - 340g, such as Aidells, Applegate, or sweet Italian flavor, sliced into 1-inch rounds
- 2 cups broccoli florets - 180g, cut into bite-sized pieces
- 1 large sweet potato - about 1 lb / 450g, peeled and cut into 3/4-inch cubes
- 1 large red bell pepper - seeded and cut into 1-inch pieces
- 1 medium red onion - cut into 1-inch wedges
- 3 tablespoons extra virgin olive oil - 45ml
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt - or to taste
- 1/4 teaspoon black pepper - or to taste
- 1/4 teaspoon red pepper flakes - optional, for heat
- fresh parsley - roughly chopped, for garnish (optional)
For Serving (Optional)
- brown rice - or white rice, cooked, for serving
- quinoa - cooked, for serving
- crusty bread - for serving
- balsamic glaze - for drizzling
- feta cheese - crumbled, for topping
- Parmesan cheese - grated, for topping
Instructions
- Preheat the oven to 425°F (220°C). Position the rack in the upper-middle slot. Line a large rimmed baking sheet with parchment paper or foil.
- Peel the sweet potato and cut into 3/4-inch cubes. Cut broccoli into bite-sized florets. Seed and core the red bell pepper and cut into 1-inch pieces. Peel the red onion and cut into 1-inch wedges.
- Slice the chicken sausage links diagonally into 3/4 to 1-inch thick rounds. Set aside.
- In a large mixing bowl, combine the prepped vegetables. Drizzle with olive oil and sprinkle with garlic powder, Italian seasoning, onion powder, smoked paprika, salt, pepper, and red pepper flakes (if using). Toss thoroughly to coat evenly.
- Add the sliced sausage to the bowl and gently toss to combine. Spread the mixture in a single, even layer on the prepared baking sheet. Position sausage slices cut-side down for optimal browning.
- Roast for 15 minutes without opening the oven. Remove, toss the vegetables and sausage with a spatula, and return to the oven. Roast for another 10-15 minutes until sweet potatoes are tender and sausage is golden brown with caramelized spots.
- Remove from the oven and let rest for 2-3 minutes. Taste and adjust seasoning with additional salt or a squeeze of fresh lemon juice if desired. Garnish with fresh parsley and serve immediately.
Notes
- Don't crowd the pan: Overcrowding causes vegetables to steam rather than roast. Use two sheet pans if necessary or roast in batches.
- Cut vegetables uniformly: Keeping pieces roughly the same size ensures even cooking. Smaller pieces for faster cooking, larger for slower.
- Dry vegetables thoroughly: Pat vegetables dry after washing. Excess moisture creates steam, preventing caramelization.
- Use fully cooked sausage: Raw sausage releases too much liquid, causing vegetables to become soggy. Pre-cooked sausage is essential for this recipe.
- Don't skip the halfway toss: Flipping the sausage and vegetables halfway through ensures even browning on all sides.
- Customize your vegetables: Great alternatives include Brussels sprouts, zucchini, asparagus, cauliflower florets, cherry tomatoes (add in the last 10 minutes), or yellow squash.
- Storage and reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 375°F (190°C) for 10-15 minutes to restore crispiness.
- Make it a meal: Serve over rice, quinoa, or with crusty bread to soak up the flavorful juices from the pan.
- Optional finishing touches: A drizzle of balsamic glaze or a sprinkle of crumbled feta or Parmesan cheese adds an extra layer of flavor.
- Spice it up: For a bold variation, replace Italian seasoning with Cajun seasoning and use andouille-style chicken sausage for a Southern twist.