Description
Sheet Pan Roasted Veggie and Chicken Sausage: Delicious one-pan meal with colorful veggies and savory chicken sausage, perfect for a quick and easy dinner!
Ingredients
Scale
- 1 pound (450g) pre-cooked chicken sausage, sliced into ½-inch rounds
- 2 medium bell peppers (preferably different colors), cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch wedges
- 1 medium zucchini (about 8 oz/225g), halved lengthwise and sliced into ½-inch pieces
- 1 medium yellow squash (about 8 oz/225g), halved lengthwise and sliced into ½-inch pieces
- 8 oz (225g) baby potatoes, halved or quartered if large
- 2 tablespoons (30ml) extra virgin olive oil
- 2 cloves garlic, minced
- 1 tablespoon (3g) Italian seasoning
- 1 teaspoon (6g) kosher salt
- ½ teaspoon (1g) freshly ground black pepper
- ¼ teaspoon (0.5g) red pepper flakes (optional)
- 2 tablespoons (8g) fresh parsley, chopped (for garnish)
Instructions
- Step 1: Preheat your oven to 425°F (220°C) and position a rack in the middle of the oven. This high temperature is crucial for achieving those beautiful caramelized edges on both your vegetables and chicken sausage.
- Step 2: Place the halved baby potatoes in a large mixing bowl. Drizzle with 1 tablespoon of olive oil and season with ¼ teaspoon salt and a pinch of pepper. Toss to coat thoroughly, then spread them across one side of your sheet pan. Because potatoes take longer to cook, give them a 10-minute head start in the oven before adding the remaining ingredients.
- Step 3: While the potatoes begin roasting, return to your mixing bowl and combine sliced bell peppers, red onion, zucchini, yellow squash, and sliced chicken sausage. Add the remaining olive oil, minced garlic, Italian seasoning, salt, pepper, and red pepper flakes if using. Toss everything together until each piece is evenly coated with oil and seasonings.
- Step 4: Remove the sheet pan with the partially roasted potatoes from the oven. Add the sausage and vegetable mixture to the empty side of the pan, arranging everything in a single layer. If the pan seems too crowded, don’t hesitate to use a second sheet pan – proper spacing allows for roasting rather than steaming.
- Step 5: Return the pan to the oven and roast for 20-25 minutes, stirring halfway through, until the vegetables are tender with caramelized edges and the chicken sausage develops a slight crisp around the edges. You’ll know it’s ready when the potatoes can be easily pierced with a fork and the bell peppers have softened while still maintaining some structure.
- Step 6: Remove your Sheet Pan Roasted Veggie and Chicken Sausage from the oven and let it rest for 3-5 minutes. This brief resting period allows the flavors to settle and makes for easier serving. Sprinkle with fresh chopped parsley before serving for a bright finish that complements the roasted flavors.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 395 calories per serving
- Sugar: 8 grams
- Sodium: 930 mg
- Fat: 24 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 18 grams
- Trans Fat: 0 grams
- Carbohydrates: 24 grams
- Fiber: 5 grams
- Protein: 20 grams
- Cholesterol: 70 mg