Sheet Pan Sausage and Veggies

This sheet pan sausage and veggies dish is one of my favorite quick, easy meals. Lean Italian chicken sausage baked on a sheet pan with peppers and onions create a fast, healthy weeknight dinner recipe that’s low-carb friendly.

It’s rare to find a recipe that meets the qualifications of an absolutely perfect meal. To me, that means it needs to be delicious, inexpensive, easy to make, and easy to meal prep for the week. On top of all of that, easy clean up is always a bonus. I’m happy to report this sheet pan sausage and veggies meal has it all!

Sheet Pan Sausage and Veggies

First of all, if you’ve never made sheet pan dinners before, this recipe is an excellent place to start. I love making sheet pan dinners because I love the charred flavor that roasting produces. Plus, only having one dish to clean afterward is much appreciated by this busy working mama!

This sausage sheet pan dinner is the perfect thing to make when you don’t really feel like cooking. The trick is to use a pre-cooked sausage, which saves time and energy—both of which can often be in short supply!

How to Cook Sausage and Peppers in the Oven

If you’ve never tried it, sausage and peppers in the oven is a fantastic combination. When you roast the peppers, a natural sweetness comes out, which pairs very nicely with the onions and sausage in this recipe.

Healthy Sheet Pan Sausage and Peppers

This new sheet pan recipe takes an Italian classic, sausage and peppers, and lightens it up with delicious chicken sausage. I recommend using a pre-cooked sausage. Raw sausage won’t work with this recipe.

I love the Harvestland brand that I find at my local warehouse store, BJ’s Wholesale. You can pick up a package of 12 links for about $10. They also have organic chicken sausage varieties too. I opted for the Italian Chicken Sausage with peppers and onions.

You can choose any cooked chicken sausage you’d like, however. Since it’s already cooked so all it needs to do is heat up.

I thickly sliced up 6 links of chicken sausage. The beauty about this recipe is you can use as many links as you want. Obviously, depending on the amount you make, the nutritional information will be different than what I have listed.

You can also use any color bell pepper. This recipe is all about being simple and versatile.

Season the Peppers

Before putting the sausage, peppers, and onions in the oven I drizzled a couple tablespoons of olive oil over top and then sprinkled on Italian seasoning, salt, and pepper. I gave everything a little toss and then off to the oven it went.

By the way this is the sheet pan I use by Nordic Ware. It’s just under $10 on Amazon.

I cooked this sheet pan dinner for 40 minutes in a 375 degree oven. About halfway through I flipped the chicken sausages over. One of the things I LOOOOVE about these chicken sausage links is they taste amazing when browned up in the oven or on the stove.

How to Serve the Sausage Sheet Pan Dinner

Once the sausage sheet pan dinner is done, you can serve them however you like. I have tried it multiple ways and it’s been good each time! Here are a few serving suggestions:

• over rice
• with pasta
• on a pizza
• in a wrap
• stuffed in a potato
• as salad toppings

Of course, you can also just eat it as is, or wherever else your creativity (and cravings!) take you.

How to Meal Prep the Baked Chicken Sausage Meal

As part of my healthy eating routine, I try to keep my meals as low carb as possible. So I often double or triple this dinner recipe to portion out sausage and peppers to eat during the week as lunch. I use these meal prep containers to divvy it out.

This might not look like a lot of food, but between the protein from the sausage and fiber from the peppers, a little went a long way. This recipe kept well in the refrigerator and I just microwaved it once I was ready to eat.

This sausage sheet pan dinner recipe is also a great option to make and frozen. I’ve done this several times and it always warms up perfectly from the freezer.

If you are looking for a tasty low-carb sheet pan dinner, that’s easy to prepare, I recommend giving this a try. You can even make it easier by slicing the peppers, onions, and sausages ahead of time, then once you are ready for dinner, load up the sheet and stick it in the oven. Done!

If you choose to make this sheet pan sausage and veggies, or any other Organize Yourself Skinny recipe, please share it on Instagram using hashtag #organizeyourselfskinny.

More Sheet Pan Dinners

If you want to try even more sheet pan dinners, here are some of my other favorites. Give these a try – you’ll love them!

• Balsamic Chicken and Broccoli
• Honey Mustard and Brussel Sprouts
• Chipotle Honey Shrimp
• Greek Chicken and Vegetables

Healthy Baked Chicken Italian Sausage and Peppers

Lean Italian chicken sausage baked on a sheet pan with peppers and onions to create a fast healthy weeknight low-carb dinner recipe.

4.5 from 2 votes

Print Pin Rate

Course: dinner

Cuisine: Italian

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Servings: 5

Calories: 243kcal

Author: Organize Yourself Skinny

Ingredients

• 6 Italian Chicken Sausage Links thickly sliced
• 4 bell peppers seeded and sliced
• 1 large white onion sliced
• 2 tablespoons olive oil
• 1/2 teaspoon Italian Seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

• Preheat oven to 375 degrees.
• Place the sausage, peppers, and onions on a sheet pan and drizzle the olive oil over top.
• Sprinkle on the seasonings and then toss a couple times to make sure the sausage and vegetables are coated.
• Cook for 40 minutes or until the vegetables are cooked and sausages are browned. Flip the sausages halfway through the cooking time.
• Serve hot.

Notes

Make-ahead Instructions

This recipe can be made completely ahead of time and stored in the refrigerator (up to 5 days) or freezer (up to 3 months). Heat up in the microwave or on the stove. You can also prep the ingredients so they are ready to cook during the week.

Nutrition

Serving: 1g | Calories: 243kcal | Carbohydrates: 11g | Protein: 19g | Fat: 13g | Saturated Fat: 3g | Fiber: 3g