If you’re looking for a quick, healthy, and flavorful dinner, this sheet pan chicken sausage and veggies recipe is the perfect solution! Packed with juicy chicken sausage, vibrant roasted vegetables, and simple seasonings, this meal is easy to prepare and requires minimal cleanup. The beauty of sheet pan meals is that everything cooks together in one pan, making it ideal for busy weeknights, meal prep, or a fuss-free family dinner. Just slice, season, bake, and enjoy a delicious, wholesome meal in under 30 minutes!
This one-pan dinner is completely customizable, allowing you to use your favorite chicken sausage and a mix of seasonal vegetables. Whether you prefer spicy, smoky, or mild chicken sausage, this recipe works with any variety. You can also swap out the veggies based on what you have on hand—try bell peppers, zucchini, broccoli, or even sweet potatoes for added variety.
Not only is this dish easy to make, but it’s also nutritious and balanced. The lean protein from the chicken sausage, combined with the fiber-rich vegetables, makes this a satisfying and well-rounded meal. Plus, roasting everything on one sheet pan brings out deep, caramelized flavors without needing extra effort. Serve it as is, or pair it with rice, quinoa, or warm crusty bread for a heartier meal.
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Why We Love Sheet Pan Chicken Sausage and Potatoes
- Quick & perfect for busy nights
When life gets hectic and dinner plans fall through, this sheet pan sausage and veggies meal is a lifesaver! It’s easy to assemble in minutes, making it ideal for last-minute weeknight dinners. It’s ideal for meal prep. - Completely customizable
Use potatoes, onions, or any veggies you have on hand! Try green beans, broccoli, cauliflower, bell peppers, or even corn on the cob—everything roasts beautifully for a flavorful, hearty meal. - Effortless cooking & cleanup
Everything cooks evenly on one sheet pan, meaning no overcooked or undercooked bites! Plus, with just one pan to clean, you’ll spend less time in the kitchen and more time enjoying your meal.
Love sheet pan recipes? Try our chicken thighs with carrots and potatoes, and pork tenderloin and potatoes dinners.
Ingredient Notes and Substitutions
- Pre-cooked chicken sausages: You can use your favorite brand of chicken sausage, or any precooked sausage can easily be swapped out.
- Russett or red potatoes: For other options, substitute with white or gold potatoes. For sweet potatoes, chop them into 1/2″ cubes so they cook through.
- Carrots: Although I love using carrots for their orange pop or color, feel free to use halved Brussels sprouts, cauliflower, or broccoli instead.
- Onions: Red onion provides nice color, but white or yellow onions work fine.
- Kale: This rounds out this sheet pan chicken sausage and veggies dinner with a green veggie, though you can leave it out.
Recipe Variations
- Add other vegetables: Zucchini, squash, red bell pepper, mushrooms, and cherry tomatoes all work well.
- Use differnt sausages: any type of pre-cooked sausage will work in this recipe. Try kielbasa, bratwurst, Italian sausage, or turkey sausage.
- Switch up the seasonings: For a little flavor kick, try using Cajun seasoning, garlic powder, onion powder, or smoked paprika.
- Make it vegan: use vegan sausage and veggies of your choice. You could even add some tofu for extra protein.
Equipment Used in this Recipe
- Baking sheet or casserole baking dish
How to Make Chicken Sausage and Veggies
- Slice and rinse veggies. Scrub, then cube the potatoes and carrots. Cut the onion in half, then into 1/2” slices. Rinse the kale, then cut it into 1” ribbons.
- Bake the chicken sausage and vegetables. Place the sausage and vegetables, but not the kale on a large baking sheet.
- Drizzle them with olive oil and sprinkle with salt and pepper or your favorite seasoning. Then bake the sheet pan chicken sausage and potatoes for 20 minutes.
🎯 TFN Pro Tip
To make cleanup super easy, use parchment paper, a Silpat, or foil to line your sheet pan.
- After 20 minutes, sprinkle kale on top of the chicken sausage and veggies and roast again for another 5 minutes.
Serving Suggestions
This sheet pan chicken sausage and potatoes dinner is a complete meal on its own, but if you want to add something else, try our Instant Pot brown rice, perfect Instant Pot Basmati rice, or easy kale salad.
For a simple and satisfying meal, enjoy it straight from the pan—just sprinkle parmesan cheese on top for an extra layer of flavor. If you’re looking to make it heartier, try tossing the roasted sausage and veggies with cooked quinoa, rice, or pasta for a more filling dinner.
For a seasonal twist, swap out some of the veggies for butternut squash, which adds a slightly sweet and creamy contrast to the savory sausage. If you have extra ingredients in your pantry, consider adding canned chickpeas or black beans for extra protein and fiber.
This meal also pairs well with a side of warm crusty bread, mashed potatoes, or a fresh green salad for a well-rounded plate. If you love easy cleanup, serve everything in a large bowl with a drizzle of balsamic glaze or your favorite dressing—less mess, more flavor! However you serve it, this one-pan dinner is sure to be a go-to for busy nights!
Recipe FAQs
Yes! Parchment paper is great for sheet pan dinners because it makes cleanup super easy. You can also use a Silpat or foil to line your sheet pan.
No, you don’t need to cover sheet pan meals. Everything will cook evenly without a lid.
No, you don’t need to grease the baking sheet. The fat from the sausage will help prevent the vegetables from sticking.
Yes! You can use frozen vegetables, just make sure they’re thawed before adding them to the sheet pan. Otherwise, they’ll take longer to cook.
Chicken sausage and veggies leftovers will last in the fridge for up to 4 days. Store it in an airtight container and reheat it when you’re ready to eat.
You can reheat it in the microwave or oven. If you’re reheating in the oven, preheat it to 400° and bake for 10-15 minutes or until heated through.
This dish is also freezer-friendly! Just place it in a freezer-safe container for up to 3 months.
When you’re ready to eat it, thaw it overnight in the fridge, then reheat it according to the instructions above.
More Easy Chicken Dinners To Love…
If you tried this sausage and vegetable recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Sheet Pan Chicken Sausage and Veggies
Equipment
- baking sheet or casserole dish
Ingredients
- 1 pound pre-cooked link chicken sausage sliced; or any precooked sausage can easily be swapped out
- 2 potatoes substitute with white or gold potatoes
- 3 carrots
- 1 onion (red gives a nice color)
- 1 bunch Lacinato kale, stems removed and ribboned
Instructions
- Scrub the potatoes and carrots, and cube them up. Cut the onion in half, then into 1/2” slices. Rinse the kale, then cut it into 1” ribbons.
- Preheat your oven to 400°. Place everything but the kale on the sheet pan. Drizzle with olive oil and sprinkle with your favorite seasoning. Bake for 20 minutes.
- Sprinkle kale on top, and bake for another 5 minutes.
Notes
- Add other vegetables: Zucchini, squash, red bell pepper, mushrooms, and cherry tomatoes all work well.
- Use different sausages: Any type of pre-cooked sausage will work in this recipe. Try kielbasa, bratwurst, Italian sausage, or turkey sausage.
- Switch up the seasonings: For a little flavor kick, try using Cajun seasoning, garlic powder, onion powder, or smoked paprika.
- Make it vegan: Use vegan sausage and veggies of your choice. You could even add some tofu for extra protein.
- Instead of using potatoes, swap it with sweet potatoes, chop them into 1/2″ cubes so they cook through
- This sheet pan dinners with sausage will last in the fridge for up to 4 days. Just store it in an airtight container and reheat it when you’re ready to eat.
- You can reheat it in the microwave or oven. If you’re reheating in the oven, preheat it to 400° and bake for 10-15 minutes, or until heated through.
- This dish is also freezer-friendly! Just place it in a freezer-safe container and it will last for up to 3 months.
- When you’re ready to eat it, thaw it overnight in the fridge then reheat according to the instructions above.
Nutrition
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Renae says
Thanks! You can’t beat sheet pan meals for easy dinners.
Emily Burmeister says
This looks so good! It is a complete meal and seems really easy to make, that is what I need for our weekday dinners. Thank you so much for the idea!
Renae says
Oh gosh, I love what a complete meal it makes. We can’t ever have enough easy weeknight recipes on hand, right?
angela@marathonsandmotivation.com says
This looks like my kind of meal! I love all the ingredients and my family will enjoy it too!!!
Renae says
Yay! I love sharing these great meals with everyone.
mriveraediblesense says
I’m a staunch advocate of sheet pan meals, especially for busy families. This one looks amazing.
Renae says
I just love them, too. It’s so nice to have the whole dinner ready at once.
TheSuperMomLife says
I’ve been really into pan sheet meals lately! So convenient and delicious!
Renae says
They are the perfect easy dinner!