Sheet Pan Chicken Sausage and Veggies

5 from 3 votes

Make this sheet pan chicken sausage and veggies for an easy, flavorful one-pan dinner! A quick, delicious meal perfect for busy weeknights.

Prep Time5

Cook Time25

Total Time30

Course: Main Course, Dinner

Cuisine: American

Servings:

Calories: 420kcal

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

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.

To make cleanup super easy, parchment paper, a Silpat, or foil to line your sheet pan.

Recipe Variations:

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.

Storing Instructions:

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.