Easy Sheet-Pan Chicken Sausage and Veggies
This Easy Sheet-Pan Chicken Sausage with Veggies is super delicious and perfect for a quick weeknight dinner. It is nutritious and can be made in under 40 minutes. I like that this meal can be customized to one’s preference.
Why You’ll Love This Recipe
Super Easy to prepare with minimal cleanup after cooking and features simple ingredients like potatoes, broccoli, and onion.
You can customize it to your liking by adding ingredients of your choice. For example, you can substitute potatoes for zucchini and chicken sausage for chicken breast.
Ingredients Needed For Easy Sheet-Pan Chicken Sausage with Veggies
- Chicken sausage is a lean source of protein, lower in fat, and is a good source of vitamins and minerals. You can substitute with chicken breast.
- Baby potatoes are a good source of fiber, which helps with digestion, and they are also loaded with vitamins and minerals like vitamins C, B6, and potassium. You can substitute them for carrots or zucchini.
- Broccoli is an excellent source of vitamins C, K, and A, and also a good source of fiber. You can substitute with green beans.
- Onion helps boost immunity and support gut health. I used red onion; however, you can also use white or yellow onion.
- Honey mustard is used to make the sauce, adding a fantastic flavor.
- White vinegar is used in the sauce. Substitute for lemon juice.
- Olive oil is a good source of healthy fats. Substitute for avocado oil.
- Seasonings: I used smoked paprika, oregano, salt, garlic powder, and black pepper
How To Make Easy Sheet-Pan Chicken Sausage with Veggies
Preheat oven to 375 degrees Fahrenheit.
Add baby potatoes to a pot with water and boil for 5-7 minutes, or until they are half-cooked. Cut chicken sausage, broccoli, and finely chop onion.
Add pre-cooked potatoes, sausage, onion, and broccoli to a sheet pan. Combine the honey mustard, white vinegar, olive oil, smoked paprika, garlic powder, oregano, salt, and black pepper in a mixing cup. Transfer the mixture to the sheet pan and combine with the other ingredients.
Place the sheet pan in the oven and roast for 20-25 minutes.
Transfer to glass meal prep bowls and store them in the refrigerator for 4 days. Please look at the recipe card below for a detailed recipe.
Commonly Asked Questions
How long will this meal stay fresh in the fridge? Four days is perfect if stored in glass meal prep containers.
Can I freeze this meal? Yes, you can, but please note that if you do, the broccoli may become soggy; however, the other ingredients should remain fine.
More Sheet-Pan Recipes You Will Love
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Baked Sheet-Pan Chicken Fajitas
Sheet Pan Veggies, Chickpea, and Tofu with Creamy Avocado Sauce
Roasted Chicken, Zucchini, Carrot, Broccoli and Pepper
Easy Sheet-Pan Chicken Sausage with Veggies
Ingredients
- 5 chicken sausage
- 1.5 lbs. baby potatoes
- 2-3 cups broccoli
- half an onion
- 1 TBSP honey mustard
- 2 TBSP white vinegar
- 4 TBSP olive oil
- ¼ tsp oregano
- ½ tsp black pepper
- 1 TBSP smoked paprika
- ¼ tsp garlic powder
- salt to taste
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Add baby potatoes to a pot with water and boil for 5-7 minutes, or until they are half-cooked. Cut chicken sausage, broccoli, and finely chop onion.
- Add pre-cooked potatoes, sausage, onion, and broccoli to a sheet pan.
- Combine the honey mustard, white vinegar, olive oil, smoked paprika, garlic powder, oregano, salt, and black pepper in a mixing cup. Transfer the mixture to the sheet pan and combine with the other ingredients.
- Transfer the sheet pan to the oven and roast for 20-25 minutes.
- Allow to cool, then add to glass meal prep bowls and store them in the refrigerator for 4 days.
- When ready to serve, heat up in the microwave for a minute and then enjoy!
