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Weeknight • Chicken

One-Pan Hearty Chicken Sausage and Veggies

This easy sheet pan meal features savory chicken sausage and a colorful medley of roasted vegetables for a fuss-free dinner.

Prep
15 min
Cook
25 min
Servings
4
Level
Weeknight
One-Pan Hearty Chicken Sausage and Veggies

Say hello to your new favorite weeknight dinner! This One-Pan Hearty Chicken Sausage and Veggies recipe is all about minimal effort and maximum flavor. Simply chop, toss, and roast for a wholesome and satisfying meal that’s packed with vibrant vegetables and savory sausage. Plus, cleanup is a breeze!

Ingredients

Yield: 4 servings

Main

  • 1 lb pre-cooked chicken sausage, sliced into 1/2-inch rounds
  • 1 head broccoli, cut into bite-sized florets
  • 1 large bell pepper (any color), cored and cut into 1-inch pieces
  • 1 medium red onion, cut into 1-inch wedges
  • 1 pint cherry tomatoes
  • 2 tbsp olive oil
  • 1 tsp dried Italian seasoning
  • 1/2 tsp garlic powder
  • Salt and freshly ground black pepper to taste
  • Fresh parsley or basil, chopped, for garnish (optional)

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.

  2. Step 2

    In a large bowl, combine the sliced chicken sausage, broccoli florets, bell pepper pieces, red onion wedges, and cherry tomatoes.

  3. Step 3

    Drizzle with olive oil, then sprinkle with Italian seasoning, garlic powder, salt, and pepper. Toss everything together until the vegetables and sausage are evenly coated.

  4. Step 4

    Spread the mixture in a single layer on the prepared baking sheet. Ensure not to overcrowd the pan; if necessary, use two baking sheets to allow everything to roast properly and not steam.

  5. Step 5

    Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender-crisp and lightly charred, and the sausage is heated through and slightly browned.

  6. Step 6

    Remove from the oven. Taste and adjust seasoning if needed. Serve immediately, garnished with fresh parsley or basil if desired.

Tips

  • Feel free to customize the vegetables based on what you have! Brussels sprouts, zucchini, or sweet potato (cut smaller for quicker cooking) would also work well.
  • For a little kick, add a pinch of red pepper flakes with the seasonings.
  • Serve this dish on its own, or with a side of brown rice, quinoa, or a fresh green salad.

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