This Sheet Pan Chicken Sausage and Veggies recipe is a quick and flavorful one-pan meal with sweet potatoes, Brussels sprouts, and a maple-Dijon glaze. It’s ready in under an hour!
Save The Recipe
Enter your email below & we'll send a link to this recipe to your inbox & you'll subscribe for new recipes
Table of Contents
Hearty and Flavorful Sheet Pan Chicken Sausage and Veggies
Some weeknights just call for simplicity, and this sheet pan dinner is the answer. With colorful roasted veggies, savory chicken sausage, and a quick maple-Dijon drizzle, it checks all the boxes: hearty, flavorful, easy to clean up, and packed with nutrients. Best of all, it’s super customizable based on what you’ve got in the fridge. Think of it as a grain bowl’s cozy, wholesome cousin, but made entirely on one pan.
This is the kind of dinner you can prep ahead, pop in the oven, and have on the table without much fuss. Let’s break it down.
Ingredients and Estimated Cost
Here’s everything you need to make this sheet pan chicken sausage recipe, including simple substitutions.
- 2 large chicken breasts, cut into bite-sized pieces – Lean and filling, the chicken soaks up flavor and cooks quickly. You can use boneless thighs if you prefer more richness.
- 12 oz chicken sausage, sliced ½ inch thick – Adds depth and flavor without extra work. Try a smoky or apple-flavored version for a fun twist.
- 1 large sweet potato, diced – Brings natural sweetness and roasts beautifully. Swap in butternut squash or baby potatoes if needed.
- 2 cups Brussels sprouts, halved – When roasted, these get caramelized and nutty. Broccoli or green beans make a good substitute.
- 1 red bell pepper, thickly sliced – Sweet and colorful. Any bell pepper works here, so use what you’ve got.
- ½ red onion, sliced – Adds a touch of sharpness and sweetness as it roasts. Yellow or white onions will also work.
- ¼ cup olive oil – Helps everything roast evenly and adds richness. Avocado oil is a good substitute.
- 1 Tablespoon maple syrup – Just enough sweetness to balance the mustard and rosemary. Honey also works.
- 1 Tablespoon Dijon mustard – Brings a tangy flavor. Grainy mustard or spicy brown mustard also tastes great with this recipe.
- ½ teaspoon salt + ½ teaspoon pepper – Basic seasonings to enhance the natural flavors of all the other ingredients.
- 1 teaspoon dried rosemary – Earthy and aromatic. Try thyme or Italian seasoning if that’s what you have.
- Fresh rosemary for garnish (optional) – A final flourish for extra aroma and presentation.
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Sheet Pan Chicken Sausage and Veggies
This is a tasty, quick, and easy weeknight meal. Let me show you how to make it:
- Start by preheating your oven to 425°F (220°C). Line a large baking sheet with parchment paper or spray it with non-stick spray to make cleanup easy.
- In a big bowl, toss the chicken breast pieces, sliced sausage, sweet potato, Brussels sprouts, bell pepper, and red onion together.
- In a separate small bowl, whisk together the olive oil, maple syrup, Dijon mustard, salt, pepper, and dried rosemary. The mixture should be well combined and slightly thickened.
- Pour the dressing over the sausage and veggie mix. Toss until everything is well coated.
- Spread the mixture onto your prepared baking sheet in a single, even layer. Don’t overcrowd. Use a second sheet if needed to help everything roast instead of steam.
- Bake for 30 to 35 minutes, stirring once halfway through, until the chicken is fully cooked, the sausage starts to caramelize, and the sweet potatoes are fork-tender. Garnish with fresh rosemary. Serve as-is or over rice, quinoa, or farro for a complete meal.
Why This Recipe Works
- One-pan wonder. Less mess, less fuss. Everything cooks together on a sheet pan!
- Hearty. Protein-packed chicken sausage and chicken breast paired with vibrant veggies.
- Customizable. Easily swap in your favorite veggies or sausage varieties.
- Meal prep-friendly. It makes enough for six and reheats beautifully!
Sheet Pan Chicken Sausage and Veggies
Recipe Cost 12.96 Serving Cost 2.16
Recipe Cost $ 12.96 Serving Cost $ 2.16Ingredients
- 2 large chicken breasts cut into bite-sized pieces
- 12 oz package sausage ½ inch sliced
- 1 large sweet potato large diced
- 2 cups Brussels sprouts sliced in half
- 1 large red pepper sliced large
- ½ red onion sliced
- ¼ cup olive oil
- 1 Tablespoon pure maple syrup
- 1 Tablespoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon dried rosemary
GARNISHES:
- Fresh rosemary optional
Instructions
- Preheat your oven to 425°F (220°C). Spray a rimmed baking sheet with non-stick cooking spray or lime with parchment paper.
- In a large bowl, combine the sliced chicken sausage, cubed sweet potato, halved Brussels sprouts, chopped red bell pepper, and sliced red onion. Toss everything together until the vegetables and sausage are evenly distributed.
- In a separate small bowl, whisk together the olive oil, maple syrup, Dijon mustard, salt, black pepper, and dried rosemary until well combined and slightly emulsified.
- Pour the dressing over the chicken sausage and vegetables in the large bowl. Stir thoroughly to ensure all the ingredients are evenly coated with the sauce.
- Spread the mixture in a single layer on the prepared baking sheet. Avoid overcrowding the pan for even cooking. If necessary, use two baking sheets.
- Place the baking sheet in the preheated oven and bake for 30-35 minutes, or until the chicken sausage is cooked through, the vegetables are tender and slightly caramelized, and the sweet potatoes are easily pierced with a fork.
- Remove the baking sheet from the oven. Serve immediately with cooked rice, if desired. Enjoy your Sheet Pan Chicken Sausage and Veggies!
Notes
Equipment
Nutrition
Did you make this recipe?
Make sure to tag @PoshPlateRecipes on Instagram for more!
Sheet Pan Chicken Sausage Recipe FAQs
You can use chicken thighs as a substitute for the breasts. Keep an eye on the cooking time, as they may not require as long to cook as the breasts do. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F before serving.
You can peel the sweet potato, but it is not necessary, as the peel is edible and contains additional nutrients.
This dish can be made ahead of time. Store the chicken, sausage, and vegetable mixture separately from the sauce and refrigerate them until you are ready to combine and bake on the baking sheet. You can prepare this up to a day in advance, making it an excellent option for meal prep.
Leave A Reply!