Sheet Pan Sausage and Veggies
Sheet Pan Sausage and Veggies is the perfect healthy dinner recipe for busy worknights. Juicy chicken sausage, sweet potatoes, and Brussels sprouts tossed with olive oil, lightly seasoned, and roasted to perfection. This quick 30-minute one pan sausage and veggies recipe is super nutritious, gluten-free, low carb, and great for meal prep.
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Servings: 5 people
Calories: 321kcal
Equipment
- Large mixing bowl
- Sharp chef's knife
- cutting board
- large rimmed baking sheet
Ingredients
- 6 cooked chicken sausage links any flavor
- 2-3 lbs sweet potatoes
- 1 lb brussels sprouts washed
- 2 tablespoons extra virgin olive oil
- salt and ground black pepper
Instructions
- Preheat the oven to 400 degrees.
- Remove the skin from the sweet potatoes and cut them into ½ inch cubes.
- Then slice the chicken sausage into 1-inch rounds.
- Slice off and discard the bottom of the Brussels sprouts and then cut in half.
- Place the sausage rounds, sweet potato cubes, and Brussel sprouts into a large bowl.
- Drizzle with the olive oil, toss until the sausage and veggies are coated, then spread evenly onto a sheet pan. You can use parchment paper or foil to minimize cleanup.
- Sprinkle with salt and black pepper, then cook for 30-35 minutes or until the sausages are brown and the potatoes and brussels sprouts are tender. Flip the sausage and veggies halfway through the cooking time. Serve hot.
Notes
Storage
You can cut and slice the ingredients ahead of time, so they are ready to cook during the week. Place the components in an airtight container and store in the fridge for up to 4 days. On cooking day, continue with the recipe.
You can also make this recipe entirely ahead of time and store it in the refrigerator (up to 5 days) or freezer (up to 3 months). Heat up in the microwave or on the stove.
Nutrition
Calories: 321kcal | Carbohydrates: 26g | Protein: 23g | Fat: 15g | Cholesterol: 78mg | Fiber: 6g | Sugar: 4g