Chicken Sausage Sheet Pan Dinner with Veggies
A one pan dinner of sliced chicken sausage, baby potatoes, broccoli, zucchini, and bell peppers roasted with simple spices.
Equipment
- rimmed sheet pan
- Parchment paper
- Large bowl
Ingredients
Main Ingredients
- 1 lb fully cooked chicken sausage sliced into 1/2 inch rounds
- 2 cup baby potatoes halved
- 2 cup bell pepper strips
- 1 cup red onion sliced
- 2 cup broccoli florets
- 1 medium zucchini sliced into half moons
- 3 tbsp olive oil divided
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ¼ tsp salt
- ¼ tsp black pepper to taste
- 1 tbsp fresh parsley chopped, for garnish
Instructions
Cooking
- Prep. Heat the oven to 400 degrees F and line a large sheet pan with parchment.
- Potatoes first. Toss the potatoes and onion with 1 tablespoon oil, half the spices, and salt; roast cut side down 15 minutes.
- Toss. Toss the sausage, peppers, broccoli, and zucchini with 2 tablespoons oil, the remaining spices, and pepper.
- Add. Spread them over the pan in a single layer.
- Roast. Roast 18 to 20 minutes, stirring once, until the potatoes are tender and the sausage is browned.
- Garnish. Rest 3 minutes and top with parsley.
Notes
Substitutions: Use plant based sausage or smoked turkey sausage, and swap the vegetables for green beans or Brussels sprouts.
Tips: Use a large pan so vegetables brown instead of steam, and stir once halfway.
Storage: Refrigerate 3 to 4 days and reheat to 165 degrees F.