What’s inside: Need an easy-to-make weeknight dinner? This Sheet Pan Chicken Sausage & Vegetables bakes up in 30 minutes and comes with a flavorful, kid-friendly sauce.
This has quickly become one of our favorite weeknight dinners.
As a chef and nutritionist, I love that this dish is quick, easy, and packed with veggies.
My husband, who is a dishwasher, is happy that he only has to wash one pot.
Ingredients Needed for Sheet Pan Chicken Sausage and Vegetables
Sweet potatoes 4-link chicken sausage: I use apple chicken sausage from ALDI. You could also substitute kielbasa Broccoli Bell peppers: choose sweet ones (red, yellow, orange). Avoid bell peppers as they are bitter Maple syrup: I use pure maple syrup which is a single ingredient Olive oil Mustard: you can use either Dijon or stone ground Garlic Thyme: I use dried thyme Salt: I use kosher salt.
How to Make Sheet Pan Chicken Sausage & Vegetables
Here are the basic steps: See the recipe card for more details.
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Chop the potatoes, sausage, broccoli and peppers. Cut everything into bite-sized pieces so they cook evenly (and you can eat them without a knife). Make the sauce: Mix all the sauce ingredients together and set aside. Bake the potatoes first – this helps them cook faster. After 15 minutes, add all the other ingredients, pour/smear with sauce and bake some more. Pour the remaining sauce over them and spoon into bowls to serve.
Tips for making this dish
Use a baking sheet large enough. I recommend a half sheet pan, about 18″ x 13″. If you want to make a larger portion, use a second sheet pan. Overcrowding one sheet will cause uneven baking. You can put everything together on the sheet pan, or keep them separate as shown in the photo below (tip: picky eaters might appreciate keeping them separate).
Variations
Use your favorite sausage or kielbasa. Make the sauce with honey instead of maple syrup. Substitute your family’s favorite veggies, like white potatoes instead of sweet potatoes, fresh green beans instead of bell peppers, or halved Brussels sprouts instead of broccoli.
What can you accompany this meal?
This meal is best served with buttered or garlic bread.
How should I store leftovers?
Store in an airtight container in the refrigerator and consume within 3 days.
Can you make this for vegetarians?
Absolutely. Use plant-based sausages.
material
2 cups diced sweet potatoes, 4 chicken sausages, 2 cups broccoli florets, 1 bell pepper (cut into bite-sized pieces), 2 tablespoons pure maple syrup, 1 tablespoon + 3 teaspoons olive oil, 1 tablespoon mustard (Dijon or stone-ground), 2 garlic cloves (minced or crushed), 1/2 teaspoon dried thyme, 1/2 teaspoon kosher salt
Instructions
Preheat oven to 400°F. Spray a baking sheet with cooking spray and set aside. Cut sweet potatoes, broccoli, and bell pepper into bite-sized pieces. Place sweet potatoes and 1 teaspoon olive oil in a medium bowl on a baking sheet. Bake for 15 minutes. While sweet potatoes are baking, mix sauce ingredients (maple syrup, 1 tablespoon olive oil, mustard, garlic, thyme, and salt) in a small dish. In the same bowl with potatoes, add sausage, broccoli, and bell peppers and 2 teaspoons olive oil. Place on baking sheet with potatoes, brush with half the sauce, and bake for an additional 15 minutes. Remove from oven, brush with remaining sauce, and serve.
Note
Feel free to use kielbasa instead of chicken sausage.
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Nutritional Information:
yield: 4
Serving Size: 1
Amount Per Serving:
calorie: 262Total Fat: 8 gramsSaturated fats: 2 gramsTrans fats: 0 gramsUnsaturated fats: 6 gramscholesterol: 39mgsodium: 552mgcarbohydrates: 34 gfiber: 6 gramssugar: 14 gprotein: 14 g
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