Some evenings, the last thing I want is to spend too much time in the kitchen but still crave a meal that feels hearty and homemade. This sheet pan chicken sausage with vegetables fits that perfectly—it’s simple, colorful, and fills the house with inviting aromas that make you smile before you even sit down to eat.
One night, after a long day, I tossed the sausage and vibrant veggies onto the sheet pan, sprinkled on the spices, and slid it into the oven. The smell of garlic and paprika mingled with roasting peppers and onions was comforting in a way that felt like a warm hug. When it came out, the golden edges of the sausage and tender, slightly caramelized vegetables made the plate look as good as it tasted. That burst of smoky, savory flavor with every bite turned a rushed dinner into a small celebration of simple pleasures.
- Ready in just about 40 minutes, making it ideal for busy weeknights.
- Minimal cleanup thanks to the all-in-one sheet pan method.
- Balanced flavors with smoky paprika and Italian herbs that complement the chicken sausage and veggies.
- Colorful and satisfying, offering both protein and a rainbow of roasted vegetables.
- Easy to customize by swapping in your favorite seasonal vegetables.
If you’re worried about leftovers, no need—this dish reheats beautifully. A quick zap in the microwave or a warm-up in a skillet brings back that fresh-from-the-oven taste, making it perfect for next-day lunches or a no-fuss second dinner.
PrintSheet Pan Chicken Sausage with Vegetables
A simple and flavorful sheet pan chicken sausage recipe with roasted vegetables, perfect for an easy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4
Ingredients
4 chicken sausages, sliced into 1/2-inch pieces
2 medium red bell peppers, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium red onion, cut into wedges
2 medium zucchinis, sliced into 1/2-inch rounds
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
1/2 teaspoon smoked paprika
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped, for garnish
Instructions
Preheat the oven to 425°F (220°C).
Line a large sheet pan with parchment paper or lightly grease it with olive oil.
In a large bowl, combine the sliced chicken sausages, red bell peppers, yellow bell pepper, red onion, and zucchini.
Drizzle the olive oil over the sausage and vegetables.
Sprinkle the garlic powder, dried Italian seasoning, smoked paprika, salt, and black pepper over the mixture.
Toss everything together until the sausage and vegetables are evenly coated with oil and seasonings.
Spread the mixture in a single layer on the prepared sheet pan.
Roast in the preheated oven for 20 to 25 minutes, stirring halfway through, until the vegetables are tender and the sausages are cooked through and browned.
Remove from the oven and garnish with chopped fresh parsley before serving.
FAQ
Can I use other types of sausage? Absolutely. While chicken sausage keeps it light, pork or turkey sausage can be great alternatives depending on your preference.
What vegetables work best? Bell peppers, zucchini, and onions are wonderful here, but feel free to add carrots, mushrooms, or cherry tomatoes for different textures and flavors.
Is this recipe gluten-free? Yes, as long as you choose gluten-free sausages and seasonings, this meal is naturally gluten-free.
Can I prep this ahead of time? You can assemble the sausage and vegetables in the bowl, cover, and refrigerate for a few hours before roasting. Just bring it back to room temperature before cooking.
Give this sheet pan chicken sausage with vegetables a try next time you want dinner that’s effortless but never boring. It’s a simple way to bring warmth and flavor to your table without a lot of fuss.