This Sheet Pan Chicken Sausage is the quick, nutritious, and low-mess weeknight dinner you’ve been looking for! This easy one pan meal is loaded with chicken sausage, broccoli, and sweet potato. Bonus: it’s kid-approved!
Why this recipe works
- You can’t mess it up. It doesn’t get easier than throwing cooked sausage and chopped vegetables onto a pan, tossing everything with some oil and spices, and throwing it into an oven!
- Nutritious. Protein. Check. Healthy fats. Check. Veggies. Check. Serve next to another carb, if desired and fruit for some additional fiber and you’ve got all your bases covered.
- Customizable. There are SO many different flavors of chicken sausage, so use a different one each time you make this to keep things interesting. Different veggies may also be used and don’t forget a fun dipping sauce!
- Kid-Approved. I make this once a week now, because I know it’s a well-balanced meal that my kids will eat every time (knock on wood).
Ingredient notes
Chicken Sausage
Any flavor and brand of fully-cooked chicken sausage will work; use something you enjoy the taste of! I’ve used roasted garlic and asiago, apple and gouda, caprese, etc. in a variety of different brands. You can’t go wrong! You can choose to slice before cooking if you like more caramelized sausages or slice after cooking for less browning.
Sweet Potatoes
Peel (if desired) and cut them into relatively small chunks, about 1/2 inch cubes. These take the longest to cook, so I prefer to cut my sweet potatoes into smaller chunks. “Regular” potatoes such as halved mini yellow potatoes will also work or quartered yukon gold potatoes.
Broccoli
If you prefer crispier broccoli, halve or quarter each broccoli floret. If softer broccoli is preferred, keep the broccoli florets whole after cutting them off the stalk. Cauliflower or Brussels sprouts make great substitutes.
Other Veggies
I keep it simple with chicken sausage, sweet potatoes, and broccoli, but additional veggies such as bell peppers, onions, and/or zucchini would also be fantastic additions.
Seasonings
A simple spice mixture of garlic powder, onion powder, and salt are great, because they work with any flavor of chicken sausage and vegetable blend. If you’re wanting to mix things up, try adding pepper, paprika (smoked, if you want some depth), etc. Try pairing Italian seasoning and basil with a caprese or Italian chicken sausage and zucchini or a cajun seasoning blend with andouille sausage, peppers, and onions!
Oil
Avocado oil is a great option, because it’s neutral in flavor and has a high smoke point. Olive oil or canola oil are also great options.
Quick visual walk-through
Prep sweet potatoes, broccoli, and sausage.
Drizzle with oil.
Sprinkle with seasonings.
Toss to combine.
Roast until the sausage has browned, the broccoli is crisp-tender, and the sweet potatoes are fork-tender.
Tips for the best roasting results
- Don’t over-crowd the pan. Use a 9×13 inch pan for 1 pound of veggies and 12-16 oz chicken sausage. Nothing should be super crowded or touching. If you’re using more than the listed amounts, use an additional pan(s).
- Watch the sizing. The sweet potatoes should be cut smaller than the broccoli and sausage; they take longer to get tender. Keep the broccoli larger for softer broccoli or smaller if you like crispy broccoli. Slice the sausage to promote browning or keep it whole for a less crispy texture.
- Stir, if necessary. I love one side of the veggies and chicken sausage to get browned, so I don’t stir the mixture while cooking. However, if they’re getting too dark for your liking, stir the mixture halfway through the cook time.
Variations
- Italian. Use Italian sausage, add dried basil to the seasoning mix, and swap the sweet potato and broccoli for zucchini, peppers, and onions.
- Autumn. Use Harvest Apple sausage, swap the sweet potato and broccoli for butternut squash, Brussels sprouts, and red onions and serve with a maple dijon dipping sauce!
- Mediterranean. Use a feta and spinach chicken sausage, add in some dried basil and oregano to the spice mixture, and swap the veggies for baby gold potatoes and red onions.
- Cajun. Use Andouille sausage, add in a Cajun seasoning blend, and swap the veggies for peppers and onions.
What to serve with it
This is a complete meal already, but if you’re looking to bulk it up, we always serve this dinner with a bagged salad, fruit, and grain of choice: typically bread such as garlic bread or Rhodes rolls. We also like to serve this with a dipping sauce like high-protein ranch, chick-fil-a sauce, or honey mustard. (See all sauce options here!)
Storage and reheating
Leftovers will last in the fridge for 3-4 days in a sealed airtight container. I don’t recommend freezing.
To re-heat: microwave until warm or bake at 350 degrees F for 10-15 minutes.
– Jennifer
Sheet Pan Chicken Sausage
Equipment for this recipe
Ingredients
- ½ pound broccoli about 1 large head with stalk and large stems removed
- ½ pound sweet potato about 1 large
- 1 (12 oz) package fully cooked chicken sausage flavor of choice
- 2-4 tablespoons oil avocado, olive, or canola
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- Chick-fil-A sauce for dipping, if desired
Instructions
- Preheat oven to 425 degrees F and line a 9x13 inch baking sheet with a silicone baking mat. Set aside.
- Prep the veggies: cut broccoli into florets, then peel and cube sweet potatoes into 1/2 inch chunks. Place onto the prepared baking sheet.
- Optional for extra browning: slice the chicken sausage into 1/2 inch thick coins. Place onto prepared baking sheet.
- Drizzle veggies and sausage with 2 tablespoons oil, sprinkle with garlic powder, onion powder, and salt, then toss to combine.
- If the mixture seems dry, drizzle with an additional 1-2 tablespoons oil.
- Spread sausage and veggies into an even layer, then bake in preheated oven for 20-30 minutes or until the sausage is browned, the broccoli is crisp, and the sweet potatoes are fork tender.
- Serve as is or with your favorite dipping sauce and enjoy!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
Notes
People Also Viewed
Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.