Looking for an easy, no-fuss dinner that checks all the boxes? This Sheet Pan Chicken Sausage and Vegetables recipe is exactly what you need. It’s quick, hearty, and packed with flavor. You throw everything—juicy chicken sausage, colorful veggies—on one pan, toss it in the oven, and boom, dinner’s ready. Plus, there’s minimal cleanup, so you get more time to kick back. It’s perfect for busy weeknights or when you just don't feel like doing a million dishes. Bonus: it’s super customizable. Use whatever veggies you’ve got hanging around and switch up the sausage to keep things interesting!
Key Ingredients
- Cooked Chicken Sausage: The star of the dish! Choose your favorite variety—spicy, herbed, or classic—since it's already cooked, it just needs to crisp up and soak in all the flavor from the veggies and sauce.
- Dijon Mustard: This adds a nice tang and a bit of sharpness, balancing the sweetness from the honey. Plus, it helps coat the veggies and sausage beautifully.
- Honey: Just a touch of honey brings a subtle sweetness that pairs perfectly with the Dijon mustard, giving the dish that perfect sweet-and-savory combo.
- Potatoes: These hearty little guys make the dish more filling. Roasting gives them a crispy exterior and soft, fluffy inside. Use baby potatoes or cut larger ones into bite-sized pieces.
- Zucchini: Light, fresh, and quick to cook, zucchini brings a nice balance to the heavier sausage and potatoes. Just make sure not to overcook it so it retains some bite.
- Red Onion: Adds sweetness and a bit of crunch when roasted, plus it caramelizes beautifully to bring out its natural flavors.
- Bell Pepper: For a pop of color and mild sweetness. It softens nicely in the oven and complements the other veggies, adding both taste and visual appeal to the dish.
Cooking Tips
- Cut Potatoes Small for Even Cooking: Potatoes take longer to cook than most veggies, so make sure to chop them into small, bite-sized pieces. This ensures that they roast evenly and develop that delicious golden-brown exterior by the time everything else is perfectly cooked. If the potatoes are too large, they’ll stay undercooked while the rest of the veggies get too soft.
- Don’t Overcrowd the Pan: Spread everything out in a single layer with a little space between each piece. Overcrowding leads to steaming instead of roasting, which can make your veggies soggy rather than crispy. If needed, use two pans to make sure everything has enough space to get that perfect roast.
- Stir Halfway for Even Roasting: About halfway through cooking, give everything a good stir to make sure all sides of the veggies are exposed to the heat. This ensures even cooking and caramelization, so you get crispy edges all around. It’s a quick step that makes a big difference in the final texture.
- Broil for Extra Crispiness at the End: If you’re a fan of those crispy, slightly charred edges, switch the oven to broil for the last 2-3 minutes. Keep an eye on everything, though, as things can go from crispy to burnt pretty fast. The broiler gives the sausage and veggies that final roasted touch that’s hard to beat.
By following these tips, you’ll get perfectly roasted veggies with crispy, flavorful chicken sausage in no time. The best part? Minimal cleanup and a customizable dish that works with whatever veggies or sausage you have on hand.
Flavor Variations
- Italian Herbs:
- Give your Sheet Pan Chicken Sausage and Vegetables an Italian-inspired upgrade by tossing everything in olive oil, minced garlic, and a generous sprinkle of Italian seasoning (think oregano, thyme, and basil). Add a pinch of red pepper flakes for a little heat. When it comes out of the oven, top the dish with fresh basil or rosemary for an extra burst of herby freshness. The potatoes, zucchini, and bell peppers will soak up the flavors, making this a comforting yet light dinner option that transports you straight to the Italian countryside.
- Smoky BBQ:
- If you’re craving that bold, smoky flavor, swap out the Dijon mustard for your favorite BBQ sauce. Mix in a little smoked paprika and a touch of honey to balance the flavors. The BBQ sauce caramelizes in the oven, coating the chicken sausage and veggies in a sweet and smoky glaze. The crispy potatoes and tender zucchini will absorb that BBQ goodness, making this variation perfect for an easy weeknight dinner with a backyard BBQ vibe—without the grill!
- Mediterranean:
- Bring a taste of the Mediterranean to your kitchen by tossing the veggies and sausage in olive oil, lemon juice, garlic, and oregano before roasting. For extra authenticity, throw in some cherry tomatoes and kalamata olives, and after roasting, top with crumbled feta cheese and fresh parsley. The tangy lemon and salty feta balance out the sweetness of the roasted vegetables, creating a vibrant, Mediterranean-inspired dish that’s both light and packed with flavor.
- Spicy Cajun:
- For those who like a little spice, this Cajun variation will do the trick. Coat the chicken sausage and veggies with a generous mix of Cajun seasoning, olive oil, and garlic. The spices will give everything a bold, fiery kick while the honey adds just enough sweetness to balance things out. The crispy potatoes and roasted bell peppers get a little heat, while the red onion caramelizes beautifully, giving this sheet pan dinner a satisfying, spicy-sweet combination that’s perfect for heat lovers.
- Asian-Inspired:
- Give your sheet pan dinner a burst of Asian-inspired flavor by tossing the chicken sausage and veggies in a mixture of soy sauce, sesame oil, ginger, and garlic. Add a drizzle of honey for sweetness and a dash of rice vinegar for a little tang. Once everything is roasted, sprinkle sesame seeds and a few green onions over the top for added crunch and freshness. The soy sauce caramelizes in the oven, giving the sausage and vegetables a savory, umami-packed glaze that’s both satisfying and packed with flavor.
Each of these variations brings a unique flavor profile to the same base ingredients—cooked chicken sausage, potatoes, zucchini, red onion, and bell peppers. Whether you're craving Mediterranean freshness, Cajun heat, or sweet maple mustard comfort, there's a variation here to suit your taste buds any night of the week!
Dietary Variations
- Low-Carb/Keto-Friendly: If you're following a low-carb or keto diet, swapping the potatoes for lower-carb veggies like cauliflower, broccoli, or Brussels sprouts keeps the carbs in check while maintaining that satisfying crunch. You can also skip the honey or use a keto-friendly sweetener like monk fruit or stevia to maintain the sweetness of the Dijon mustard sauce without spiking your carb count. Chicken sausage is generally low-carb, but double-check the ingredients to make sure it doesn't contain any hidden sugars or fillers. This version keeps you full without knocking you out of ketosis!
- Gluten-Free: Most of the ingredients in this recipe are naturally gluten-free, but the key here is to ensure your chicken sausage is certified gluten-free, as some processed sausages may contain gluten as a binder or filler. Many stores offer gluten-free sausage options, so finding one shouldn't be an issue. The rest of the recipe—Dijon mustard, honey, potatoes, zucchini, red onion, and bell pepper—requires no additional changes. It’s an easy, hearty, and naturally gluten-free meal that delivers big on flavor without any gluten concerns!
- Vegan/Vegetarian: To make this recipe vegan or vegetarian, substitute the chicken sausage with your favorite plant-based sausage. Brands like Beyond Meat or Field Roast offer great options that bring the same smoky, savory flavor. Alternatively, tofu or tempeh can be used for a protein-packed plant-based alternative. For the sauce, replace honey with maple syrup or agave to keep it vegan. The Dijon mustard, veggies, and everything else stay the same, so you're still left with a nutritious, veggie-packed sheet pan meal that’s easy to customize and packed with flavor.
- Paleo-Friendly: To fit the paleo diet, make sure to use chicken sausage that is free from preservatives, fillers, or added sugars. Many specialty brands cater to the paleo community with cleaner, minimally processed sausage options. Swap honey for maple syrup, which is a more paleo-friendly sweetener, and you're good to go! Potatoes are allowed in the paleo diet, but if you want to keep it stricter, you can swap them for sweet potatoes or root veggies like carrots and parsnips. This version stays true to paleo principles while keeping the recipe simple and delicious.
How to Store and Reheat
To store your Sheet Pan Chicken Sausage and Vegetables, simply let everything cool down before dividing it into airtight containers. This dish will keep well in the fridge for up to 4 days. For longer storage, you can freeze it for up to 2 months, though veggies like zucchini may get a bit soft when thawed.
When you're ready to reheat, here’s how to keep everything tasty: for the best texture, reheat it in the oven at 350°F for about 10-15 minutes until warmed through. The oven helps keep the potatoes and veggies crispy. If you're short on time, a microwave works too—just heat in short bursts to avoid overcooking the veggies and sausage. Add a little extra dijon mustard and honey after reheating to refresh those flavors!
Frequently Asked Questions
Q: Do I need to peel the potatoes?
- A: It's up to you! Leaving the skin on adds texture and fiber, but peeling them gives a smoother texture. Both ways are delicious, so go with your preference.
Q: Can I make this recipe ahead of time?
- A: Yes! Prep all the veggies and sausage ahead, toss them in the honey-mustard glaze, and store them in the fridge. When you're ready to cook, just spread everything on a sheet pan and pop it in the oven.
Q: What temperature should I bake at?
- A: 400°F (200°C) is the sweet spot. It’s hot enough to get those veggies crispy on the outside but still tender inside, and the sausage will warm through nicely without drying out.
Q: Can I use raw chicken sausage instead of pre-cooked?
- A: Sure! Just note that raw sausage will need to cook longer, about 20-25 minutes, so add it to the pan from the start with the potatoes.
Q: What’s the best way to avoid soggy veggies?
- A: Make sure not to overcrowd the pan! Spread everything out in a single layer to allow the veggies to roast, not steam. If your sheet pan is too small, use two.
Q: How do I get my veggies to caramelize better?
- A: For more caramelization, toss the veggies in a little olive oil and make sure they’re evenly spaced on the pan. You can also finish the dish with a quick broil for 2-3 minutes at the end to get everything extra crispy.
More Meal Prep Recipes
- Chicken Teriyaki Meal Prep
- Small Quiches Meal Prep
- Mexican Rice Bowls
- Burrito Bowls
- Low-Carb Salmon Patties
- Low-Carb Egg-Roll in a Bowl
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Recipe
Sheet Pan Chicken Sausage and Vegetables
Looking for an easy, no-fuss dinner that checks all the boxes? This Sheet Pan Chicken Sausage and Vegetables recipe is exactly what you need. It’s quick, hearty, and packed with flavor. You throw everything—juicy chicken sausage, colorful veggies—on one pan, toss it in the oven, and boom, dinner’s ready.
Ingredients
- 1 ½ lb cooked chicken sausage I used gluten-free
- 2 cups yellow potatoes quartered, ¾ inch thick
- 2 cups zucchini sliced
- 1 cup bell pepper any color, quartered
- 1 cup red onion sliced
- 1 tablespoon olive oil
Sauce
- ¼ cup dijon mustard
- ¼ cup honey
- 1 tablespoon garlic powder
- 1 tablespoon olive oil
Instructions
Preheat oven to 400 F and libe a large baking sheet with parchment paper.
Cut the potatoes into ¾-inch cubes. Mix with 1 tablespoon olive oil in a mixing bowl. Spread evenly onto your baking sheet, leaving some space between each piece. Bake for 10 minutes.
Meanwhile, in the same mixing bowl, stir the ingredients from the "sauce" section together, then cut the bell peppers into 1-inch quarters, slice the zucchini, the red onion, and the sausages, and finally stir everything together gently with the sauce inside the mixing bowl.
Remove the baking pan from the oven, gently toss everything on the baking sheet, and spread evenly, again leaving some space between the pieces.
Bake for 20-25 more minutes, or until the potatoes are golden on the outside and soft in the inside.
If used for meal prepping, allow the food to cool for a few minutes before transferring it to your meal prep containers.
Recipe Notes
Please refer to the sections above the recipe cards for any question regarding this recipe.
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