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Sheet Pan Chicken Sausage and Veggies

Sheet pan chicken sausage and veggies with crispy Brussels sprouts and caramelized sweet potatoes on a large baking sheet
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An easy one-pan dinner with roasted sweet potatoes, Brussels sprouts, and pre-cooked chicken sausage coins. Ready in 45 minutes with over 270% daily Vitamin A per serving.

Ingredients

Scale
  • 1 large sweet potato (about 16 ounces, cubed into 3/4-inch pieces)
  • 1 1/2 pounds Brussels sprouts (trimmed and halved)
  • 1/2 large red onion (sliced)
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon ground black pepper
  • 4 pre-cooked chicken sausage links (sliced into coins)
  • Grated Parmesan cheese (optional, for serving)
  • Balsamic glaze (optional, for serving)

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Place the cubed sweet potato, halved Brussels sprouts, and sliced red onion on a large baking sheet. Drizzle evenly with olive oil.
  3. In a small bowl, combine garlic powder, onion powder, kosher salt, Italian seasoning, and black pepper. Sprinkle evenly over the vegetables.
  4. Toss everything together until all the vegetables are well coated in oil and seasoning.
  5. Add the sliced chicken sausage coins to the pan. Spread everything into a single, even layer with no overlapping pieces. Use two sheet pans if the mixture looks crowded.
  6. Roast for 25 to 30 minutes, tossing halfway through at the 12 to 15 minute mark, until vegetables have golden brown crispy edges and a fork slides easily into the sweet potato.
  7. Remove from the oven and finish with grated Parmesan and balsamic glaze if desired. Serve warm.

Notes

  • Do not crowd the pan. Overlapping vegetables will steam instead of roast and turn soft. Use an extra-large sheet pan or divide between two pans for best results.
  • Cut sweet potato cubes to approximately 3/4-inch thickness and halve Brussels sprouts for even cooking.
  • Toss halfway through roasting to ensure even browning on all sides.
  • Swap in any roastable vegetable on hand such as broccoli, bell peppers, or butternut squash.
  • Raw cut sweet potatoes can oxidize slightly in the fridge but this does not affect taste once roasted.

Nutrition

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