Post updated with new photos, tips, variations, and step-by-step instructions in January 2024.
One of our favorite weeknight dinners is sheet pan chicken sausage and veggies, with potatoes, carrots, and brussels sprouts, seasoned to perfection!
Putting together sheet pan chicken sausage and potatoes was a no brainer, we added extras like the carrots and brussels sprouts because they're easy, cheap, and delicious. The good news is it takes very few dishes and bakes in about 35-40 minutes!
I made this recipe so that the chicken sausages are placed on top so that the juices drip onto the veggies as they roast and add even more flavor. You do need to flip the veggies halfway through so they don't get too crispy on the bottoms, and to help them cook through evenly.
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What To Expect
- Taste: Every veggie has the same seasoning but has their own unique taste. You get the garlic and onion powder, and taste the pepper more on the more mild veggies like the potatoes.
- Ease: Chopping veggies, and putting it all on the pan with the seasonings and sausage is all it takes. Stirring everything in the pan at the halfway baking point is the only tricky bit.
- Time: It takes 5-10 minutes to prep everything and 35-40 minutes to bake.
🛒 Key Ingredients
- Potatoes - I use russet or Idaho potatoes usually, with the skin ON for added minerals and nutrients. It makes it even easier to prep, no peeling required, just chopping.
- Chicken Sausage - found in the meat section of grocery stores, usually flavored with apple or maple. It's a leaner meat, which makes it an ideal choice for a healthy sheet pan dinner.
See the recipe card below for full information on ingredients and quantities.
✏️ Substitutions & Variations
- Add cheese! During the last 5 minutes of baking you can add parmesan, asiago, gouda, or another of your favorite cheeses to melt over the chicken sausage and veggies.
- Potatoes - you can use any variety you like! Sheet pan chicken sausage and sweet potatoes would be delicious, or red, yellow, or a variety of baby colored potatoes sliced up.
- Veggies - You can use a variety of quicker cooking veggies to make the bake time much faster. Zucchini, squash, peppers, onions, cauliflower or broccoli would all be great options.
- Chicken Sausage - we've used bratwurst in place of the chicken sausage and it's amazing!
🧑🍳 Instructions
Make sure to preheat the oven to 375 ℉ and prepare an 11x18 inch baking pan with baking spray or olive oil.
- Step 1. Wash raw potatoes, carrots and brussesls sprouts. Slice brussels sprouts in half, removing any mushy or brown outsides. Peel carrots and slice into ½ inch by 1-2 inch pieces. Dice potatoes into ½ inch cubes or smaller. Transfer to oiled 11x18 inch sheet pan.
- Step 2. In a small bowl mix together salt, pepper, onion and garlic powder, and parsley.
- Step 3. Drizzle oil over vegetables, mixing a little if needed to spread the oil evenly over all of them.
- Step 4. Sprinkle the seasoning over all of the veggies, mix a little to make sure the seasoning covers them.
- Step 5. Place the raw sausages over the veggies. Bake for 35-40 minutes. Stir the veggies at the 20 minute mark, and flip over the sausages. Then place back in the oven to finish baking.
📌 Top Tips & Hacks
- If the veggies are too crowded on the pan, you can definitely split the veggies and sausages onto two pans! Any extras are easy to save for leftovers/meal prep or freeze or later.
- Make sure the sausages are on top of the veggies so that the juices drip onto the veggies as they cook. It adds flavor!
- Chop the veggies small enough so they don't undercook and stay hard. The potatoes and carrots take longer to cook, so make sure they are chopped into no bigger than ½ inch pieces.
❓Frequently Asked Questions
Yes, the meat just needs to be cooked to the proper internal temperature to be safe to eat, which is 165 ℉. You can use a food thermometer to make sure it's cooked through.
Yes, it's not just for the frying pan or air fryer. It just needs to be cooked to the right temperature inside (165 ℉).
Some may be chopped or sliced too big, or crowed in the pan. Make sure you chop them all roughly the same size, and small enough to cook properly. You can always divide them between 2 pans if they crowd each other.
More Easy & Delicious Chicken Dinner Recipes
📝 Printable Recipe
Sheet Pan Chicken Sausage and Veggies
Ingredients
- 2 medium potatoes (2 heaping cups diced) 700 g
- 5 large carrots (about 2 cups diced) 315 g
- 12 oz brussels sprouts (about 2 cups)
- 1½ teaspoons salt
- ½ teaspoon ground pepper
- 1½ teaspoons onion powder
- 1½ teaspoons garlic powder
- 1 teaspoon dried parsley
- ¼ cup olive oil
- 8 chicken sausages 680 g
Instructions
- Preheat oven to 375℉ and prepare a 11x18 inch baking pan with olive oil or baking spray.
- Wash raw potatoes, carrots and brussesls sprouts. Slice brussels sprouts in half, removing any mushy or brown outsides. Peel carrots and slice into ½ inch by 1-2 inch pieces. Dice potatoes into ½ inch cubes or smaller. Transfer to oiled 11x18 inch sheet pan.
- In a small bowl mix together salt, pepper, onion and garlic powder, and parsley.
- Drizzle olive oil over vegetables, mixing if needed to spread the oil evenly over all of them.
- Sprinkle the seasoning over all of the veggies, mix a little to make sure the seasoning covers them. Make sure nothing is stacked on top of each other, or it can take longer to cook.
- Place the raw sausages over the veggies. Bake for 35-40 minutes. Stir the veggies at the 20 minute mark, and flip over the sausages. Then place back in the oven to finish baking.
Notes
Nutrition
Hi, I'm Sara!
Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.
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