Sheet Pan Chicken Sausage and Vegetables (One Pan, 40 Minutes)
Toss everything on a pan and let the oven do the work tonight.
This is the dinner you make when you're too tired to stand at the stove and babysit anything. Chicken sausage and whatever vegetables you have go onto one pan, get tossed with olive oil and seasoning, and roast while you sit down. Cleanup is minimal, the oven does all the real work, and everything comes out slightly caramelized and satisfying. Expect honest weeknight food — not fancy, not fussy, just reliable. It reheats well too, so tomorrow's lunch is already handled.
Ingredients
- 12 oz chicken sausage links — pre-cooked; sliced into 1-inch coins
- 2 unit bell peppers — any color, cut into 1-inch pieces
- 1 unit zucchini — cut into half-moons
- 1 unit red onion — cut into wedges
- 2 cup broccoli florets — fresh or frozen and thawed
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 0.5 tsp onion powder
- 0.5 tsp dried Italian seasoning
- 0.75 tsp kosher salt
- 0.25 tsp black pepper
- 1 tsp red pepper flakes — optional, for heat
Method
- 1 Heat the oven to 425°F. Line a large rimmed sheet pan with foil or parchment for easy cleanup.
- 2 Slice the chicken sausage into 1-inch coins. Cut the bell peppers, zucchini, and red onion into roughly equal-sized pieces so everything cooks at the same rate.
- 3 Add the sausage and all the vegetables to the sheet pan. Drizzle with olive oil.
- 4 Sprinkle on the garlic powder, smoked paprika, onion powder, Italian seasoning, salt, pepper, and red pepper flakes if using. Toss everything directly on the pan until evenly coated.
- 5 Spread everything into a single layer. Crowding causes steaming instead of browning — use two pans if needed.
- 6 Roast for 25–30 minutes, flipping once halfway through, until the vegetables are tender and the sausage is browned at the edges.
- 7 Taste and adjust salt. Serve straight from the pan.
Variations
- Vegetarian swap — Replace the chicken sausage with 1 block of extra-firm tofu, pressed and cubed. Toss with the same seasoning and roast at 425°F — the tofu will crisp up nicely at the edges.
- Faster swap — Use a bag of pre-cut stir-fry vegetables from the produce section to skip all the chopping. Dinner is on the pan in under 5 minutes.
- Different vegetables — Swap in whatever you have: cherry tomatoes, asparagus, mushrooms, or cubed sweet potato all work well. Just cut denser vegetables (like sweet potato) smaller so they cook through in time.
Notes
Pre-cooked chicken sausage is the key shortcut here — it just needs to brown, not cook through. If you want more char, switch the oven to broil for the last 2–3 minutes. Serve as-is, over rice, or stuffed into a wrap.
Equipment that helps
- Large rimmed sheet pan (18x13 inch) — A full-size pan gives everything enough room to roast rather than steam, which is what creates the browned, slightly caramelized edges.
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