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Sheet Pan Chicken Sausage & Roasted Vegetables

ByRachel Oostdyk

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This quick and easy sheet pan dinner features juicy chicken sausage and a colorful medley of roasted vegetables. It’s the perfect weeknight meal—minimal prep, easy cleanup, and full of flavor.

Looking for more sheet pan dinners? Try this sheet pan salmon with asparagus and potatoes next.

Sheet pan chicken sausage, zucchini, and bell peppers are served on a white plate with rice in the background, featuring perfectly roasted vegetables for a wholesome meal.

Sheet pan chicken sausage and roasted veggies are a total lifesaver on busy nights!

Everything cooks together on one pan, making it quick, healthy, and hassle-free. You can also customize it with your favorite vegetables or seasoning blends. The result is a hearty, flavorful meal that’s ready in under 45 minutes.

This recipe is also great for meal prep—make a big batch, and you’ll have ready-to-go lunches or dinners for days.

What You’ll Love About This Recipe

  • Quick & Easy Prep: Toss everything on one sheet pan for a stress-free dinner.
  • Nutritious & Flavorful: Packed with lean protein, fiber-rich veggies, and Italian spices.
  • Customizable: Swap in your favorite vegetables or seasoning blends.
  • Meal Prep Friendly: Stores well in the fridge and reheats beautifully.

Recipe Ingredients

You’ll need the following ingredients to make this sheet pan chicken sausage and roasted vegetables:

A white plate with sheet pan roasted vegetables—green, yellow, and red bell peppers, chicken sausage, red onion, and zucchini. Small bowls of salt and pepper, olive oil, garlic powder, and Italian seasoning sit beside the plate.

Ingredient Notes

Chicken Sausage: Use your favorite fully cooked brand for convenience. You can substitute with turkey or pork sausage if preferred.

Vegetables: Bell peppers, zucchini, and onion roast beautifully, but you can easily swap in other veggies.

Olive Oil & Seasonings: Helps everything crisp up and adds delicious flavor. Adjust seasoning to taste.

See the recipe card for full information on ingredients and quantities.

Recipe Variations

Swap zucchini for broccoli, carrots, or mushrooms.

Use sweet potatoes for a heartier twist (cut into small cubes for even roasting).

Try smoked sausage or turkey kielbasa for a different flavor.

Add a sprinkle of red pepper flakes for extra heat.

How to Make Sheet Pan Chicken Sausage & Roasted Vegetables: Step by Step

Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.

A hand holds a small glass bowl of mixed dried spices above a background of sheet pan roasted vegetables, including onions, peppers, zucchini, and slices of chicken sausage.

Step 1: Spread the chopped bell peppers, zucchini, and red onion on the prepared sheet pan. Drizzle with olive oil and sprinkle with Italian seasoning, garlic powder, salt, and pepper. Toss until the vegetables are evenly coated.

A sheet pan with rows of sliced chicken sausage, zucchini, red onion, and chopped red, yellow, and green bell peppers arranged neatly for roasted vegetables.

Step 2: Add the sliced chicken sausage to the sheet pan, tucking the pieces in between the vegetables for even browning.

A sheet pan lined with rows of chicken sausage, zucchini, red onion, and colorful bell peppers—these roasted vegetables are perfectly seasoned and ready to cook.

Step 3: Bake for 30–35 minutes, stirring once halfway through. The dish is ready when the sausage is browned and the vegetables are tender with golden edges.

Sliced sheet pan chicken sausage, roasted vegetables like zucchini, bell peppers, and onions, all served with white rice on a white plate.

Step 4: For an optional touch, sprinkle with shredded Parmesan and chopped parsley just before serving.

Recipe Tips and Tricks

Cut vegetables into even sizes for consistent cooking.

Stir halfway through baking for even browning.

Serve over rice, quinoa, or couscous for a heartier meal.

Double the recipe and use two sheet pans if cooking for a crowd.

Frequently Asked Questions

Can I use uncooked sausage?

Yes! Slice it thinly and ensure it reaches an internal temperature of 165°F. Baking time may be slightly longer.

What other vegetables can I use?

Broccoli, carrots, mushrooms, or sweet potatoes all work well. Just adjust the cut size for even cooking.

How long does it last in the fridge?

Store leftovers in an airtight container for up to 4 days.

Can I freeze this recipe?

Yes, although it’s best fresh. Freeze for up to 1 month and reheat directly in the oven for best texture.

A white plate with white rice, sliced chicken sausage, and sheet pan roasted vegetables like zucchini, bell peppers, and garlic cloves.

I hope you love this easy sheet pan chicken sausage and veggie dinner. Please consider leaving a star 🌟🌟🌟🌟🌟 rating in the recipe card below. Thank you so much!

More Dinner Ideas

A plate with white rice, roasted vegetables, sliced chicken sausage, zucchini, red and yellow bell peppers, and onions on a white background.

Sheet Pan Chicken Sausage & Roasted Vegetables

Sheet Pan Chicken Sausage & Roasted Vegetables is a quick and healthy weeknight dinner made in one pan. Juicy chicken sausage, colorful veggies, and simple seasonings roast together for a flavorful, family-friendly meal with minimal cleanup.
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Course: dinner, Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Author: Rachel Oostdyk

Ingredients

  • 1 pound chicken sausage fully cooked sliced into ½-inch rounds
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 green bell pepper chopped
  • 1 zucchini sliced into coins
  • 1 red onion cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • shredded Parmesan or chopped parsley Optional garnishes:

Instructions

  • Spread the chopped bell peppers, zucchini, and red onion on the prepared sheet pan. Drizzle with olive oil and sprinkle with Italian seasoning, garlic powder, salt, and pepper. Toss until the vegetables are evenly coated.
  • Add the sliced chicken sausage to the sheet pan, tucking the pieces in between the vegetables for even browning.
  • Bake for 30–35 minutes, stirring once halfway through. The dish is ready when the sausage is browned and the vegetables are tender with golden edges.
  • For an optional touch, sprinkle with shredded Parmesan and chopped parsley just before serving.

Notes

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Reheat: Reheat in a 350°F oven or a skillet until warmed through.
Freezing: While best enjoyed fresh, leftovers can be frozen for up to one month. Reheat directly from frozen in the oven for the best texture.

The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data

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