Sheet Pan Chicken Sausage and Vegetables Recipe (2024)

We love sheet pan recipes, and this chicken sausage and vegetables is one of our favorites. This Sheet Pan Chicken Sausage and Vegetables could not be easier to make and clean up. It's also a crowd favorite.

Sometimes you just need a simple healthy dinner for busy nights and this Sheet Pan Chicken Sausage and Vegetables is such a great one to make when you want an easy meal, but still healthy and flavorful.

It is so easy to through these types of sheet pan meals together all you need are your protein (sausage) and your favorite veggies you and your family love mixed with a little oil and seasoning on a large baking sheet for a great busy weeknight meal.

Plus this easy sheet pan recipe is a great way to use up any of your leftover vegetables before they go bad the whole family will love it and it’s still a healthy meal.

Love sheet pan recipes? Check out our Sheet Pan Meatloaf and Green Beans!

Ingredients used to make Sheet Pan Chicken Sausage and Vegetables Recipe:

• Chicken and apple sausages (you can also use turkey sausage or beef sausage as well)
• Red potatoes
• Zucchini
• Carrots
• Onion
• Olive oil
• Poultry seasoningto taste
• Garlic salt

How to make Sheet Pan Chicken Sausage and Vegetables Recipe:

1. Preheat oven to 400 degrees F.
2. Line a large sheet pan with aluminum foil orparchment paper.
3. Slice sausage and dice the potatoes, zucchini, carrots, and onion.
4. Spread sliced chicken sausage, potatoes, zucchini, carrots, and onion onto baking sheet in a single layer.
5. Drizzle olive oil on top and toss to coat the fresh veggies.
6. Sprinkle on poultry seasoning and garlic salt, to taste.
7. Bake for 20 minutes or until vegetables are soft.

More ideas for this family favorite veggies recipe:

While we listed veggies that we love to use in this recipe, next time you can try some of these options too!

• Sweet potatoes
• Bell peppers
• Brussels sprouts
• Green beans
• Red onion
• Cherry tomatoes

You can also spice it up a bit by adding more or different spices to these colorful vegetables like using some Italian seasoning, garlic powder, red pepper flakes, a little lemon juice, or even some balsamic vinegar or Dijon mustard to add even more great flavor.

How to store leftovers:

If you have any leftovers from this easy weeknight dinner recipe, you can stir it in an airtight container in the fridge for up to 4 days and simply reheat it in the microwave when you are ready to eat the leftovers.

This recipe is included in our EASY 30 Minute Meals That Will Change Your Life video. For more inexpensive and delicious recipes like this one, click here to check it out!

What to serve with this simple recipe:

• Italian Fresh Green Salad Recipe
• Garlic Roasted Potatoes Recipe
• Slow Cooker Cheese Potatoes Recipe
• Mom’s Easy Potato Salad Recipe

Other sheet pan recipes:

• Sheet Pan Italian Pork Chops with Potatoes and Carrots
• Sheet Pan Hawaiian Poke Cake
• Loaded Sweet Pork Sheet Pan Nachos
• Sheet Pan Flank Steak and Vegetables
• Sheet Pan Chicken Pot Pie

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Serves: 6

Sheet Pan Chicken Sausage and Vegetables Recipe

5 from 3 votes

This Sheet Pan Chicken Sausage and Vegetables could not be easier to make and clean up. It's also a crowd favorite.

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

PrintPin

See Also

Healthy Chicken Salad Sliders Recipe - The Cookie Rookie®Parmesan Broccoli Healthy Dip RecipeKeto Pumpkin Fluff Fat Bombs RecipeKeto Chicken Parmesan Recipe : Best EASY Low Carb Parm

Ingredients

• 12 ounces chicken and apple sausages
• 5 red potatoes
• 1 zucchini
• 4 carrots large
• 1 onion
• 2 Tablespoons olive oil
• Poultry seasoning to taste
• garlic salt to taste

Instructions

• Preheat oven to 400 degrees F.

• Line a baking sheet with foil.

• Slice sausage and dice the potatoes, zucchini, carrots, and onion.

• Spread sliced chicken sausage, potatoes, zucchini, carrots and onion onto baking sheet.

• Drizzle olive oil on top and toss to coat

• Sprinkle on poultry seasoning and garlic salt, to taste.

• Bake for 20 minutes or until vegetables are soft.

Nutrition

Calories: 295 kcal · Carbohydrates: 38 g · Protein: 12 g · Fat: 11 g · Saturated Fat: 1 g · Sodium: 63 mg · Potassium: 1050 mg · Fiber: 5 g · Sugar: 6 g · Vitamin A: 6872 IU · Vitamin C: 25 mg · Calcium: 41 mg · Iron: 2 mg

Equipment

• Baking Sheet

Recipe Details

Course: Main Course

Cuisine: American

Author: Camille Beckstrand

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