This Sheet Pan Chicken Sausage and Veggies post is a sponsored post written by me on behalf of al fresco chicken. All opinions are 100% mine.

This Sheet Pan Chicken Sausage and Veggies is a super simple, meal prep dinner, that’s healthy, delicious and easy cleanup!

Sheet Pan dinners are my love language. Easy cleanup, quick preparation and a simple recipe is just what the family needs on a busy weeknight.

This Sheet Pan Chicken Sausage and Veggies has quickly become a family favorite and with some many different variations, you’ll never get tired of this one pan, healthy recipe.

Now go forth and Eat the Rainbow!

Thankfully, we are veggie lovers. Whether we use them in a grilled pasta salad, on a flatbread on throw onto a sheet pan, we definitely get in our daily servings.

It doesn’t hurt that we usually serve them with these al fresco chicken sausages.

They’re packed full of flavor (and protein!), with Italian spices and red and green peppers, healthy and delicious!

I also used them in this Italian Chicken Gnocchi Soup which is fantastic!

grocery list

1 package (11 oz) al fresco Sweet Italian chicken Sausage, sliced into 1/2 rounds
red onion
red bell pepper
yellow bell pepper
sweet potato
zucchini
cherry tomatoes
Italian seasoning
garlic powder
smoked sweet paprika
salt
parmesan cheese, if desired
Fresh basil leaves, if desired

Step by step instructions

Preheat oven to 425 degrees.
Into a large bowl, add onion, bell peppers, sweet potato, zucchini, tomatoes, spices, salt and olive oil and mix to coat.
Onto a sheet pan, place sliced sausages. Add vegetables and spread evenly.
Roast for 10 minutes, remove from oven and toss so every side can get crispy bits. Place back into the oven for an additional 10-15 minutes or until potatoes are cooked through and vegetables are tender.
Place into serving bowls and top with parmesan cheese and fresh basil leaves if desired.

recipe variations

Slice the sausages lengthwise and throw them into a bun and make a hoagie sandwich with some melted mozzarella cheese. yum!
Switch up the vegetables. Russet potatoes, Brussel sprouts, green beans and/or
Al fresco offers a wide variety of chicken sausage so feel free to switch up the flavor. Try roasted pepper and asiago, roasted garlic, sweet apple or spinach and feta.

common questions

Do I have to peel the sweets potatoes?
- You do not have to peel the sweet potatoes. However, if you leave the skin on, scrub and wash the potato thoroughly before chopping.

helpful tips

Cut the vegetables into the same size chunks. This way everything cooks at the same time and you don’t have raw potatoes.
I like to toss and rotate the pan halfway through cooking to make sure that every side of the sausages and vegetables get nice and crispy.

🍲 more sheet pan dinners (and dessert!) recipes to enjoy

Sheet Pan Mini Meatloaves with Potatoes and Green Beans

Sheet Pan Chicken Fajitas

Sheet Pan Mexican Frittata

Sheet Pan Key Lime Pie

Sheet Pan S’mores Bars

Sheet Pan Chicken Sausage and Veggies

Name: Sheet Pan Chicken Sausage and Veggies
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 5
Cuisine: American
Ingredients: 1 red onion, halved and cut into chunks; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 sweet potato, peeled* and chopped; 1 zucchini, sliced into 1/2" slices; 1/2 pint cherry tomatoes; 1 teaspoon Italian seasoning; 1/2 teaspoon garlic powder; 1/2 teaspoon smoked sweet paprika; 1/4 teaspoon salt; 2 tablespoons extra virgin olive oil; 1 package (11 oz) al fresco Sweet Italian chicken Sausage, sliced into 1/2" rounds; parmesan cheese, if desired (highly recommended); Fresh basil leaves, if desired

Yield: 5 servings

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

This Sheet Pan Chicken Sausage and Veggies is a super simple, meal prep dinner, that's healthy, delicious and easy cleanup!

Ingredients

1 red onion, halved and cut into chunks
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 sweet potato, peeled* and chopped
1 zucchini, sliced into 1/2" slices
1/2 pint cherry tomatoes
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon smoked sweet paprika
1/4 teaspoon salt
2 tablespoons extra virgin olive oil
1 package (11 oz) al fresco Sweet Italian chicken Sausage, sliced into 1/2" rounds
parmesan cheese, if desired (highly recommended)
Fresh basil leaves, if desired

Instructions

Preheat oven to 425 degrees.
Into a large bowl, add onion, bell peppers, sweet potato, zucchini, tomatoes, spices, salt and olive oil and mix to coat.
Onto a sheet pan, place sliced sausages. Add vegetables and spread evenly.
Roast for 10 minutes, remove from oven and toss so the pieces can get crispy on all sides. Place back into the oven for an additional 10-15 minutes or until potatoes are cooked through and vegetables are tender.
Place into serving bowls and top with parmesan cheese and fresh basil leaves if desired.

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Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 141Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 15mgSodium: 237mgCarbohydrates: 13gFiber: 3gSugar: 5gProtein: 6g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on strawberryblondiekitchen.com should only be used as a general guideline.

If you’re like my husband and you like things spicy, sprinkle on some red pepper flakes.

This sheet pan dinner is perfect for meal prepping.

You can easily make this one day and package it up for lunches for the rest of the week.

Tasty and healthy!