Roasted Veggie and Chicken Sausage Sheet Pan Dinner
A cozy one-pan meal featuring juicy chicken sausage and vibrant roasted vegetables, perfect for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Ingredients
Scale
- 1 pound chicken sausage
- 1 cup broccoli florets
- 2 cups bell peppers, sliced
- 1 medium red onion, wedged
- 1 pound baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 400°F to ensure it’s hot enough to create that perfect caramelization.
- In a large bowl, combine the chicken sausage, broccoli florets, sliced bell peppers, wedged red onion, and halved baby potatoes.
- Drizzle the colorful medley with olive oil. Sprinkle in the garlic powder, Italian seasoning, salt, and pepper. Toss to coat everything evenly—watch as the lively colors of the vegetables begin to pop!
- Spread this delicious mixture in a single layer on a large sheet pan. It’s essential not to overcrowd the pan to allow proper roasting.
- Roast in the oven for 25-30 minutes, stirring halfway through. You’ll know it’s done when the vegetables are tender and the sausage is cooked through, filling your kitchen with an irresistible aroma.
Notes
Serve hot from the oven with a simple side salad or crusty bread. Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 21g
- Cholesterol: 70mg