Within: Need an easy dinner? This Sheet Pan Chicken Sausage & Veggies cooks up in 30 minutes and is slathered with a flavorful, kid-friendly sauce.
This quickly became one of our favorite dinners.
As a cook and nutritionist, I love that it’s quick, easy and full of veggies.
As a resident dishwasher, my husband appreciates that there is only one dish to clean.
Ingredients you need for chicken sausage and vegetables in parchment paper
- Sweet potato
- 4 Chicken Sausage Links: I use ALDI’s Apple Chicken Sausage. You can also switch to kielbasa.
- Broccoli
- Peppers: Choose a sweet variety (look for red, yellow or orange), not green peppers which are more bitter
- Maple Syrup: Use pure maple syrup, which has only one ingredient (maple syrup)
- Olive oil
- Mustard: You can use Dijon or stone ground
- Garlic
- Thyme: I use dried thyme
- Salt: I use kosher salt
How to make Sausage Chicken and Vegetables in a Sheet Pan
Here are the basic steps. See recipe card for full details.
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- Chop Potatoes, Sausage, Broccoli & Peppers: You want everything to be bite-sized so it cooks evenly (and can be eaten without a knife!).
- Make the sauce: Mix all the sauce ingredients and set aside.
- Bake the potatoes first: This gives them a head start on the cooking process. After 15 minutes, add everything else, pour or brush with sauce and continue baking.
- Drizzle with remaining sauce, ladle into bowls, and enjoy.
Tips for making this meal
- Use a pan that is large enough. I recommend a half sheet pan, which is about 18″ x 13″.
- If you want to make a larger portion, use a second sheet pan. Crowding things on a sheet can cause uneven baking.
- Feel free to mix them all together in the pan or keep them separate as shown below (tip: picky eaters may appreciate things being separated!).
Variations
- Use your favorite type of sausage or kielbasa.
- Make the sauce with honey instead of maple syrup.
- Swap out the vegetables your family likes best, such as a white potato instead of a sweet potato, fresh green beans instead of bell peppers, or halved Brussels sprouts instead of broccoli.
What can you serve with this meal?
This meal is great with buttered bread or garlic bread.
How should I store leftovers?
Put them in an airtight container and put them in the fridge. Eat within three days.
Can I make this vegetarian?
Absolutely. Just use plant-based sausage.
Ingredients
2 cups diced sweet potato
4 links chicken sausage
2 cups broccoli florets
1 bell pepper, cut into bite-size pieces
2 tablespoons pure maple syrup
1 tablespoon + 3 teaspoons olive oil
1 tablespoon mustard (Dijon or stone)
2 cloves garlic, minced or pressed
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
Instructions
- Preheat the oven to 400 degrees F. Spray a baking sheet with cooking spray and set aside.
- Cut the sweet potato, broccoli and peppers into bite-sized pieces.
- In a medium bowl, toss the sweet potato with 1 teaspoon olive oil and place on a baking sheet. Bake for 15 minutes.
- While the sweet potato is baking, whisk the sauce ingredients together in a small dish: maple syrup, 1 tablespoon olive oil, mustard, garlic, thyme, and salt.
- In the same bowl put the potatoes, put sausage, broccoli and pepper in 2 teaspoons of olive oil. Place on a baking sheet with potatoes, brush with half the sauce and bake all over for an additional 15 minutes.
- Remove from the oven, spread with the remaining sauce and serve.
Notes
Feel free to substitute the kielbasa for the chicken sausage.
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Nutritional Information:
Production efficiency: 4
Serving Size: 1
Amount per serving:
Calories: 262Total Fat: 8 grSaturated Fat: 2 grTrans fats: 0 gUnsaturated fats: 6 grCholesterol: 39 mgSodium: 552 mgCarbohydrates: 34 grFiber: 6 grSugar: 14 grProtein: 14 gr
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