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.
Servings: 4
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.