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A vibrant sheet pan dinner featuring roasted sweet potatoes, Brussels sprouts, red bell peppers, caramelized onions, and sliced chicken sausages, drizzled with balsamic glaze and fresh herbs.

Chicken Sausage Sheet Pan Dinner

4 from 1 vote
Looking for a fuss-free meal on the move? This chicken sausage sheet pan is a total game-changer for travel nights. Discover how to make it!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 chicken sausage links sliced into rounds
  • 2 large sweet potatoes peeled and cubed
  • 2 cups Brussels sprouts halved
  • 1 red bell pepper sliced into strips
  • 1 purple onion cut into wedges
  • 2-3 tablespoons olive oil
  • 2 tablespoons minced garlic
  • Salt and pepper to taste
  • Optional: 1-2 tablespoons maple syrup, smoked paprika, Parmesan cheese

Equipment

  • 1 large rimmed baking sheet (18x13 inches recommended)
  • 1 Parchment paper or aluminum foil
  • 1 Large mixing bowl
  • 1 Sharp chef's knife
  • 1 Cutting board
  • 1 Vegetable peeler
  • 1 Measuring spoons and cups
  • Tongs or large spoon for tossing
  • 1 Oven mitts
  • Optional but helpful:
  • Second baking sheet (if making a large batch)
  • Kitchen timer
  • Instant-read thermometer (if using raw sausage)

Method
 

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prepare vegetables by cutting sweet potatoes into small, even cubes. Halve Brussels sprouts, slice bell pepper into strips, and cut onion into wedges. Slice sausage into rounds.
  3. Season ingredients by tossing vegetables in a large bowl with olive oil, minced garlic, salt, and pepper until evenly coated.
  4. Arrange on pan by spreading seasoned vegetables in a single layer on prepared baking sheet. Add sliced sausage, ensuring even distribution. Don't overcrowd the pan.
  5. Roast for 25-30 minutes, flipping and tossing ingredients halfway through cooking time.
  6. Serve hot when sweet potatoes are tender, Brussels sprouts are golden, and sausage is heated through and slightly crispy.

Notes

Use pre-cooked chicken sausage for best results and time-saving
Cut all vegetables into similar-sized pieces for even cooking
Don't overcrowd the pan - use two pans if necessary for crispier results
Store leftovers in refrigerator for up to 4 days
Recipe is naturally gluten-free and dairy-free (check sausage labels)
Nutrition Information (per serving):
Calories: 320
Protein: 18g
Carbohydrates: 28g
Fat: 16g
Fiber: 6g
Sodium: 650mg
Variations:
Vegetables: Substitute with broccoli, zucchini, asparagus, or cherry tomatoes
Potatoes: Use regular potatoes, baby potatoes, or even gnocchi
Protein: Try turkey sausage, beef kielbasa, or plant-based sausage
Seasonings: Add Italian seasoning, Cajun spice, or chili flakes for different flavor profiles