Sheet Pan Sausage and Veggies

4.63 from 8 votes

Sheet Pan Sausage and Veggies

Sheet pan sausage and veggies makes an easy one-pan meal ready in 55 minutes. Made with chicken sausages, sweet potatoes, peppers, onions, and broccoli, it's packed with protein, fiber, and flavor, making it the perfect healthy dinner recipe for busy nights.

Course Main Course

Cuisine American

Keyword chicken sausage sheet pan, sausage and veggie sheet pan, sheet pan sausage and veggies

Prep Time 10

Cook Time 45

Servings servings

Calories 524kcal

Author Kelly Nardo

Ingredients

1 tablespoon olive oil (divided)
3 cups diced sweet potato (15 ounces/about 2 medium potatoes)
1 cup sliced yellow onoin (100 grams/about 1/2 a medium onion)
2 cups julienned red bell pepper (220 grams/1 red pepper)
2 cups baby broccoli (120 grams)
1 12-ounce package chicken sausage, sliced into 1/2-inch rounds
1 tablespoon taco seasoning (divided)
salt and pepper, to taste
for servings - greens, ranch dressing, hot sauce, fresh herbs...

Instructions

Preheat the oven to 425 degrees and line a large baking sheet with parchment paper.
Roast sweet potatoes. To your large baking sheet, add your potatoes, 1/2 tablespoon oil, 1/2 tablespoon taco seasoning, and some salt and pepper. Mix until the veggies are fully coated (I like using my hands). Spread out evenly on the pan and roast for 20 minutes.
Prep the rest of your ingredients. While the potatoes bake, slice your peppers, onions, and chicken sausage and chop your broccoli.
Roast sausage and remaining veggies. Remove the baking sheet from the oven and add your sliced onion, peppers, broccoli, chicken sausage, remaining 1/2 oil, 1/2 tablespoon taco seasoning, and some salt and pepper. Toss to combine and make sure all the veggies are evenly coated. Spread out evenly on the pan and bake for another 25 minutes until vegetables are tender and chicken sausages are golden brown.
Enjoy! I like serving over greens with a drizzle of ranch and some fresh herbs.

Nutrition