Easy Sheet Pan Chicken Sausage with Vegetables (Print version)
Fully cooked chicken sausage roasted with sweet potatoes, broccoli, peppers, and onion for an easy one-pan dinner.
# Ingredients:
For the sheet pan
01 -
12 oz (340 g) fully cooked gluten-free chicken sausage links, sliced into 1/2-inch coins
02 -
1 medium sweet potato, about 8 oz (225 g), cut into 3/4-inch cubes
03 -
1 medium head broccoli, cut into small florets
04 -
1 large red bell pepper, cut into 1-inch pieces
05 -
1 small red onion, sliced into thick wedges
06 -
3 tablespoons olive oil
07 -
1 teaspoon kosher salt
08 -
1/2 teaspoon black pepper
09 -
1 teaspoon garlic powder
10 -
1 teaspoon dried oregano
11 -
1/2 teaspoon smoked paprika
For finishing
12 -
1 tablespoon chopped fresh parsley
13 -
1/2 lemon, cut into wedges
# Instructions:
01 -
Preheat the oven to 425 degrees F. Line a large rimmed sheet pan with parchment paper.
02 -
Slice the chicken sausage into 1/2-inch coins. Cut the sweet potato into 3/4-inch cubes, broccoli into small florets, bell pepper into 1-inch pieces, and onion into thick wedges.
03 -
Add the sausage and vegetables to a large bowl. Toss with olive oil, salt, pepper, garlic powder, oregano, and smoked paprika until evenly coated.
04 -
Spread the mixture on the prepared sheet pan in a single layer. Leave space between pieces so they roast instead of steam.
05 -
Roast for 18 minutes. Stir and flip the vegetables, then roast for 10-12 minutes more until the sweet potato is fork-tender and the sausage is browned at the edges.
06 -
Squeeze lemon over the hot pan and sprinkle with parsley. Serve warm as is or over rice or quinoa.
# Good to know:
01 -
Use fully cooked chicken sausage for the listed timing.
02 -
Cut sweet potatoes small so they finish with the faster vegetables.
03 -
Leftovers keep 3 to 4 days in the refrigerator.