Sheet Pan Chicken Sausage and Veggies
Recipe Cost 12.96 Serving Cost 2.16 Course Main Dish
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings people
Recipe Cost $ 12.96 Serving Cost $ 2.16This sheet-pan chicken sausage and veggies recipe is the best of both worlds: it is quick, ready in under an hour, and bursting with flavor. The chicken, sausage, and veggies are coated with a sweet and savory glaze you will love.
Ingredients
- 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
To store: Cool leftovers and transfer them to an airtight container. Refrigerate for up to 4 days.
To reheat: Warm in the oven at 350°F until heated through, or reheat individual portions in the microwave.
To freeze: Store leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat in a skillet or oven.
Make ahead: You can chop all the veggies and mix the dressing in advance. Store separately in the fridge for up to 2 days, then assemble and bake when ready.
Equipment
Baking sheet
mixing bowls
Whisk
Cutting board
Chef’s knife
mixing spoon
Nutrition
Serving: 1.5cupCalories: 402kcalCarbohydrates: 15gProtein: 27gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 89mgSodium: 893mgPotassium: 727mgFiber: 3gSugar: 5gVitamin A: 6254IUVitamin C: 53mgCalcium: 42mgIron: 2mg
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