Whip up an easy sheet pan chicken sausage and veggies dinner with zucchini, bell peppers, and savory sausage for a hassle-free weeknight meal. Gluten-free and ready under 30 minutes, this meal is every busy cook's dream.
As someone who loves to cook but often finds themselves short on time, I've come to appreciate the beauty of one-pan meals. Among my favorites is the classic sheet pan dinner. I love me a good sheet pan recipe — whether with salmon, whole chicken or just vegetarian, it's my all-time favorite way to get dinner to the table with minimal efforts.
But my latest sheet pan dinner favorite is this chicken sausage and vegetables sheet pan dinner. It's a simple, nutritious dish that combines the savory flavors of sausage with a medley of colorful roasted vegetables, all cooked together on a single sheet pan.
Preparing this meal is a breeze. Of course, you start with preheating the oven. Then, while your kids are screaming in the background, you gather a variety of fresh vegetables like broccoli, bell peppers, and sweet potatoes. These are not just for nutrition; their vibrant colors and textures make the dish a feast for the eyes as well as the palate. But feel free to throw in whatever veggies are languishing in your crisper drawer; I won't tell.
I then slice up the chicken sausage (our favorite brand is anything Costco has on sale), toss everything with a generous drizzle of olive oil and a sprinkle of herbs, and spread it out on the pan. The oven does the rest, roasting everything to perfection while I'm free to tend to other tasks or relax.
The result is a wholesome, flavorful meal that's as satisfying to eat as it is easy to make, and which my kids have minimal complaints about. Sounds like a winning recipe to me.
Ingredients to prepare this sheet pan chicken sausage and vegetables dinner
- Chicken sausage: Adds savory flavor and protein to this healthy meal.
- Zucchini: Provides a fresh, tender texture and adds a subtle sweetness.
- Bell peppers: Bring vibrant color and a slightly sweet, crisp taste to the mix.
- Olive oil: Coats the ingredients for even roasting and adds richness to the dish.
- Italian seasoning: Infuses the dish with classic Italian herbs like basil, oregano, and thyme for a flavorful punch.
- Salt: Enhances the flavors of the ingredients and balances the dish's taste.
- Black pepper: Adds a subtle heat and complements the savory flavors of the sausage and veggies.
See the recipe card for exact quantities.
Equipment
- Baking sheet
- Non-Stick Liner
- Cutting Board
- Sharp Knife
- Mixing Bowl
- Measuring spoons
- Tongs or Spatula
Step-By-Step Instructions to make Sheet Pan Chicken Sausage
Prepare the Chicken and Veggies
Preheat the oven to 400°F. Slice the chicken sausage into rounds, approximately one inch thick. Prepare the zucchini and bell peppers by cutting them into bite-sized pieces if necessary.
On a baking sheet or parchment paper, arrange the sausage slices, zucchini, and bell peppers. Drizzle olive oil generously over the ingredients, then sprinkle with Italian seasoning, salt, and freshly ground black pepper. Toss the ingredients until evenly coated with the oil and seasoning blend. Add any needed salt and pepper to taste.
Roast Your One Pan Sausage Dinner
Place the baking sheet in the oven and roast in the oven until ready, flipping the sausage and roasted veggies halfway through cooking to ensure even browning. Remove from oven once the chicken sausage is fully cooked and the veggies are tender.
Serve this Easy Sheet Pan Meal
Once done, serve the dish as is or with your preferred accompaniment such as rice, quinoa, sandwiches, or salads. Feel free to switch up the dish by incorporating any of your other favorite veggies like asparagus, green beans, red onion, brussels sprouts, grape tomatoes, onion, or carrots for the perfect healthy weeknight dinner.
Storage and Freezer Instructions
For refrigeration, transfer the cooled leftovers into an airtight container and label it with the date. These leftovers should stay fresh for about 3 to 4 days. When reheating, ensure the internal temperature reaches 165°F for safety.
For longer storage in the freezer, store any leftover sheet pan meal in freezer-safe containers or zip-top bags, removing excess air to prevent freezer burn. Label each container with its contents and the date. Properly stored, these meals can last up to 3 months. Thaw overnight in the fridge for even reheating, or reheat directly from frozen, adjusting the cooking time accordingly.
Variations
When I'm in the mood for something different, I love experimenting with the ingredients in my sheet pan chicken sausage and veggies. Below are some of the variations I've tried that keep mealtime exciting for the adults and the kids.
Veggies swap:
- Instead of bell peppers, I sometimes use asparagus or broccoli for a green twist. It's really a question of what vegetables I have in my fridge at the moment.
- Sweet potatoes can be a hearty substitute for regular potatoes—plus, they add a lovely color.
Seasoning change-up:
- A dash of smoked paprika gives a nice warmth.
- Cajun spice mix can turn the heat up a notch for those who enjoy it spicy.
- For an Italian flair, I'll often opt for a mix of basil, oregano, and thyme.
- To give this a Middle Eastern vibe, I toss cumin and coriander or za'atar and sumac over olive oil.
Protein changes:
- Occasionally, I'll swap chicken sausage for turkey sausage for a leaner option.
- Plant-based sausages offer a vegetarian-friendly variation without sacrificing flavor. Most of the ones I've seen have gluten, unfortunately, but the Ikea veggie meatballs make for a great substitute!
Top Tips
When I make sheet pan chicken sausage and veggies, a few simple tips go a long way in ensuring a tasty and convenient meal. Here's what I keep in mind:
- Preparation: I make sure to preheat the oven to the right temperature. I typically set it to around 400°F before I start prepping my ingredients. This ensures a swift cooking process.
- Vegetable Sizes: Cutting the veggies in uniform sizes is key so that they cook evenly alongside the sausage.
- Seasoning: A mix of olive oil and herbs like Italian seasoning, and maybe a splash of something acidic like lemon juice or balsamic vinegar, brings out a flavorful zing.
- Tossing: It's important to toss the ingredients well in the seasoning. This way, every bite is infused with flavor.
- Spacing: I spread everything in a single layer on the baking sheet. This allows the veggies and sausage to roast properly without steaming.
- Midway Toss: Halfway through the cooking time, I give the ingredients a quick toss. This encourages even browning and prevents sticking.
Serving suggestions
With two young kids at home, we often turn to chicken for a weeknight dinner option. To make this into a full meal for them, I often serve it over a bed of quinoa for extra protein. My husband eats it wrapped in a whole-grain tortilla or in corn tacos for quick and easy sausage and veggie enchiladas.
For other chicken dinner options, we often turn to our paprika chicken sheet pan meal. Chicken and Mushrooms is another great option when I don't feel like turning on the whole oven.
Recipe
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Chicken sausage and veggies sheet pan recipe
Equipment
- Non-Stick Liner
- Sharp Knife
- Tongs or Spatula
Ingredients
- 12-16 ounces chicken sausage
- 2 cups zucchini diced into 1-inch pieces
- 2 cups bell peppers chopped into 1-inch pieces
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 400°F.
- Slice the sausage into 1-inch rounds.
- In a large baking sheet, combine the sausage, zucchini, and bell peppers.
- Drizzle with olive oil and sprinkle with Italian seasoning, salt, and black pepper.
- Toss everything together until fully coated with oil and spices.
- Bake for 20 minutes, flipping halfway through.
Linda says
My family loved this! It was exactly what I needed to be able to make a decent meal on a super busy weeknight without resorting to takeout food. Thank you!
Kate says
I love this recipe! It was easy to make and my kids want it again next week.