Roasted Veggie and Chicken Sausage Sheet Pan Dinner
The aroma of caramelized veggies and savory sausage fills your kitchen as this Roasted Veggie Sausage Sheet Pan comes together with minimal fuss. After testing this recipe dozens of times, I can confirm it delivers crispy edges and tender bites every single time. This one-pan meal is the ultimate solution for a stress-free, delicious dinner that pleases everyone.
PrintRoasted Veggie and Chicken Sausage Sheet Pan Dinner
Ingredients
Scale
- 1 pound chicken sausage, sliced
- 2 cups broccoli florets
- 2 cups bell peppers, sliced (any color)
- 1 cup red onion, sliced
- 2 cups baby potatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the sliced chicken sausage, broccoli, bell peppers, red onion, and baby potatoes.
- Drizzle the olive oil over the mixture and sprinkle with garlic powder, Italian seasoning, salt, and pepper. Toss everything together until well coated.
- Spread the mixture evenly on a large sheet pan in a single layer.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and the chicken sausage is browned, stirring halfway through for even cooking.
- Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.
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