Roasted Veggie and Chicken Sausage Sheet Pan Dinner

This is a fantastic and easy weeknight meal. Here is a complete recipe built around your ingredients, including instructions, tips, and optional additions.

Roasted Veggie and Chicken Sausage Sheet Pan Dinner

This one-pan meal is perfect for busy nights. Everything roasts together, creating minimal cleanup and maximum flavor.

Ingredients

• 1 pound chicken sausage, sliced into 1/2-inch rounds (any flavor you like: Italian, Apple & Gouda, Spicy)

• 2 cups broccoli florets

• 2 cups bell peppers, sliced (any color)

• 1 cup red onion, sliced into wedges

• 2 cups baby potatoes, halved (or quartered if large)

• 3 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon Italian seasoning

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• Optional: 1/2 teaspoon paprika or red pepper flakes for a little heat

• Optional for serving: Grated Parmesan cheese, fresh parsley, or a squeeze of lemon juice

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C). This high heat is key for getting crispy potatoes and sausage and perfectly roasted veggies.

2. Prepare the Potatoes: In a large bowl, toss the halved baby potatoes with 1 tablespoon of the olive oil, and a pinch of the salt and pepper. (Starting the potatoes first is the secret to getting them tender!).

3. Par-cook the Potatoes (Optional but Recommended): Spread the potatoes in a single layer on a large, rimmed sheet pan. Roast for 15 minutes. This gives them a head start since they take the longest to cook.

4. Combine Remaining Ingredients: While the potatoes are par-cooking, in the same large bowl, combine the sliced chicken sausage, broccoli florets, bell peppers, and red onion. Drizzle with the remaining 2 tablespoons of olive oil. Sprinkle with the garlic powder, Italian seasoning, salt, and black pepper. Toss until everything is evenly coated.

5. Combine on Pan: After the 15 minutes are up, remove the pan from the oven. Push the potatoes to one side or spread them out, and add the sausage and vegetable mixture to the pan, spreading everything into a single, even layer.

6. Roast: Return the pan to the oven and roast for another 20-25 minutes, or until the potatoes are fork-tender, the sausage is browned, and the vegetables are roasted to your liking. You can stir everything once halfway through for even browning.

7. Serve: Remove from the oven. Taste and adjust seasoning if needed. Serve immediately, garnished with optional Parmesan cheese or fresh parsley.

Tips for the Best Results:

• Don’t Crowd the Pan: Use a large, standard-sized sheet pan (approx. 18″x13″). If the pan is too crowded, the vegetables will steam instead of roast. If necessary, use two pans.

• The Potato Head Start: Par-cooking the potatoes is the #1 trick to ensure every component is perfectly done at the same time. If you’re short on time, you can microwave the halved potatoes for 3-4 minutes before tossing them with oil instead.

• Customize Your Veggies: This recipe is flexible! Swap in or add:

  • Zucchini or Yellow Squash: Add it in the last 10-15 minutes of cooking as it softens quickly.

  • Carrots: Cut into coins and add them with the potatoes for the full cooking time.

  • Cauliflower Florets: A great substitute for or addition to broccoli.

  • Cherry Tomatoes: Add them in the last 5-10 minutes of cooking.

• Get Crispy Sausage: For extra crispy sausage, make sure the slices are in contact with the hot pan and not sitting on top of vegetables.

• Finish with Acid: A squeeze of fresh lemon juice right before serving brightens all the flavors and cuts through the richness beautifully.

Enjoy your delicious and easy meal