Easy Chicken Sausage and Veggies Sheet Pan

This sheet pan dinner roasts sliced chicken sausage alongside a colorful mix of bell peppers, zucchini, and broccoli, all tossed in olive oil and Italian seasoning. It's a low-effort, one-pan meal with minimal cleanup, and using pre-cooked sausage means the oven time is mostly about roasting the vegetables to tender, lightly browned perfection. A sprinkle of Parmesan or fresh parsley finishes it off.

Sliced chicken sausage and a mix of vegetables roast together on one sheet pan with olive oil and Italian seasoning.

Why You'll Love This Recipe

• Fast: ready in about 30 minutes (10 min prep, 20 min cook)
• Simple: 13 everyday ingredients
• Feeds the family: 4 servings
• Light: about 375 calories per serving

Ingredients

• 12 oz chicken sausage (sliced into ½-inch rounds)
• 1 red bell pepper (chopped)
• 1 yellow bell pepper (chopped)
• 1 medium zucchini (chopped)
• 1 cup broccoli florets
• 1 small red onion (sliced)
• 2 tbsp olive oil (or avocado oil)
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp grated Parmesan cheese or fresh parsley for garnish

Instructions

1. Heat the oven to 400°F (200°C).
2. Slice the chicken sausage into rounds and chop all the vegetables into bite-sized, even pieces.
3. Combine the sausage and vegetables on a large sheet pan, drizzle with olive oil, sprinkle with garlic powder, Italian seasoning, paprika, salt, and pepper, and toss to coat evenly.
4. Spread everything out in a single layer, using two sheet pans if needed so nothing is overcrowded.
5. Roast for 20 to 25 minutes, stirring halfway through, until the vegetables are tender and lightly browned.
6. Remove from the oven, garnish with Parmesan or parsley if desired, and serve hot.

Cooking Tips

• Cut the vegetables into similar-sized pieces so they roast evenly.
• Don't overcrowd the pan, or the vegetables will steam instead of browning.
• Stir everything halfway through roasting for even color.

Substitutions

• Any pre-cooked sausage, like turkey or pork, can replace chicken sausage.
• Swap in whatever vegetables you have on hand, like asparagus or Brussels sprouts.
• Avocado oil can be used in place of olive oil.

Storage

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat in the oven or air fryer to help the vegetables stay a bit crisp; the microwave will soften them.

Serving Suggestions

• Serve over rice, quinoa, or with crusty bread.
• Top with Parmesan or fresh parsley just before serving.
• Pair with a simple side salad if you'd like something fresh.

Nutrition (per serving)

Nutrient	Amount
Calories	375 kcal

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