Description
This easy chicken sausage and veggies sheet pan recipe is a healthy, quick weeknight dinner loaded with roasted vegetables and protein-packed sausage. Perfect for meal prep and customizable with your favorite produce, this low-effort dish is baked in the oven for minimal cleanup. Great for families, gluten-free, and packed with flavor.
Ingredients
3 links chicken sausage
2 medium zucchini
2 bell peppers
1 red onion
2 cups broccoli florets
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper or foil.
2. Slice chicken sausage into 1/2-inch rounds. Chop zucchini, bell peppers, and onion into bite-sized pieces. Break broccoli into small florets.
3. In a large bowl, combine all veggies and sausage. Drizzle with olive oil and toss with garlic powder, Italian seasoning, salt, and black pepper.
4. Spread the mixture evenly on the prepared sheet pan in a single layer.
5. Roast for 25 minutes, tossing halfway through, until veggies are golden and sausage edges are crisp.
6. Serve hot or store for later. It reheats well for meal prep.
Notes
Use any chicken sausage flavor you like — spicy or herbed work great.
Feel free to swap in seasonal vegetables like asparagus or mushrooms.
Leftovers can be tossed into a salad or pasta for a second meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 6g
- Sodium: 640mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg