This Easy Sheet Pan Dinner with Sausage and Veggies is a simple and healthy dinner option. It uses sweet potatoes and Brussels sprouts with a Whole 30 compliant chicken sausage, making it also gluten free and paleo. You can easily replace the sprouts with broccoli if you have picky eaters or switch out the sausage if not on a Whole 30.
Sometimes when you get home you just don’t feel like cooking. You have one of those days and don’t have the energy. For days like that I try and keep some super basic protein on hand, like pre-cooked sausages. Pair them with some roasted veggies, and boom – dinner is served.
This easy sheet pan dinner serves just that need. There are a couple of quick steps to get the veggies and meat chopped up, then let the oven do the rest. Even better if you can find veggies already chopped. Easy peasy.
For the onion, you can cut it into large sections. The smaller the pieces of onion, the more they’ll brown and crisp, so if you like them softer cut them into larger pieces.
Place the veggies in a bowl and add in the first portions of oil, salt, and pepper. I like to stir with my fingers so I can feel when everything is coated adequately, but you can also stir with a spoon or spatula.
Next you’ll pull out a sheet pan (the kind with a bit of a lip on it) and place either aluminum foil or parchment paper on it (or a silicone mat if you have one). Place the veggies on one side of the pan, leaving room for the brussel sprouts to be added later.
Brussel Sprouts get a bad rep. I didn’t like them until I tried them with bacon (which everything is better with bacon – see my Bacon Fried Rice for some bacon goodness), and then realized these guys are actually pretty tasty.
Get the bowl out again and place the brussels in there with the remaining amount of oil, salt, and pepper, and add the garlic powder. The garlic powder gives the brussels a little extra kick, otherwise they can be kind of plain.
Once the first timer goes off, bring the sheet pan out of the oven and (carefully) place the brussel sprouts on the empty half, spreading them out in an even layer. Pop the pan back into the oven for 20 minutes.
Now you can get out the sausage and start slicing those into coins. This recipe calls for pre-cooked sausages – for this recipe, I used Aidell’s chicken apple sausages. I like using the pre-cooked ones because they just need a little browning and are good to go. If you’re using uncooked sausages, you’ll need to stick them in the oven for longer.
After the second timer goes off, take the sheet pan back out of the oven and push the veggies to the sides a bit, making room in the middle for the sausage slices. Lay them out in a single layer and place the pan back in the oven for the remaining ten minutes. You’re really just looking to warm up the sausage and cook the veggies for the last minutes to get them nice and roasted.
Once the final timer goes off, take the sheet pan out and check everything for doneness. The sausage and veggies should look roughly like the photo below, with the brussels and onion being fairly brown, the sweet potato kind of wrinkled, and the sausage having some browned spots on it.
And that’s it! Just pile it on a plate and eat up.
This is also a great meal for anyone on the Whole30, as long as you’re using compliant sausage (which the ones I used is). I’ll be doing a Whole30 in January and would love to have you join me! I’ve got a small group going already and more info on it will be coming out soon. Follow me on Instagram for the latest – www.instagram.com/hotpankitchencom/
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Recipe for Easy Sheet Pan Dinner with Sausage and Veggies
Easy Sheet Pan Dinner with Sausage and Veggies
This easy sheet pan dinner is great when you don't feel like cooking. Just chop up the veggies & meat and let the oven do the rest.
- 1 pound brussel sprouts
- 1 pound sweet potato
- 1/2 red onion
- 2 pre-cooked chicken sausages
- 2.5 tablespoons avocado oil divided
- 1/2 teaspoon salt divided
- 1/4 teaspoon pepper divided
- 1/8 teaspoon garlic powder
- A sheet pan
- Aluminum foil or parchment paper
- A vegetable peeler
- A cutting board
- A large knife
- A large bowl
- Measuring spoons
- A pair of cooking tongs
Preheat the oven to 425 degrees F
Line a sheet pan with parchment paper or aluminum foil.
Peel the skin off the sweet potato with a vegetable peeler. Using a cutting board and large knife, dice the potato into roughly half-inch cubes. Place the cubes in a large bowl.
Take half a red onion and cut it into large chunks with the cutting board and knife. Toss in the same bowl as the sweet potato.
Add in 1.5 tablespoons of the avocado oil, 1/2 tsp salt, 1/4 tsp pepper, stirrring to coat the vegetables evenly.
Pour the sweet potato cubes and cut onion into the lined sheet pan, spreading out to cover about half the pan.
Place in the oven and set the timer for 10 minutes.
While the sweet potatoes and onions are cooking, wash the brussel sprouts then dry them off, peeling away any brown layers.
Using the cutting board and large knife, cut the stems off the bottom of the sprouts and chop them in half, again peeling away any layers that are brown or falling off.
Place the brussel sprouts in the large bowl and add in 1 tablespoon of the avocado oil, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp garlic powder. Stir to combine until brussel sprouts are evenly coated.
Once the timer goes off, remove the sheet pan from the oven. Place the brussel sprouts on the empty half of the sheet pan, spreading them out.
Place the pan back in the oven and set the timer for 20 minutes.
Using the knife and cutting board, cut the pre-cooked sausages into small coins, about 1/4 inch thick.
Once the timer goes off, stir the vegetables a bit with a pair of tongs, then make some room for the sausages on the pan.
Place the sausage coins in a single layer on the pan, then put everything in the oven to cook for another 10 minutes.
After the timer goes off, remove the pan and serve.
* I used Aidell’s chicken apple sausage with this recipe, which is Whole30 compliant. Any pre-cooked sausage will do, though make sure it’s compliant if you’re on a Whole30.
* Don’t worry if the pan is kind of crowded after placing the brussel sprouts on there. The veggies will cook down a bit, leaving room for the sausage.
* I always use to just wing the amount of veggies in sheet pan dinners, figuring more is better. Then I’d end up with too much and it’d take forever to cook or I’d waste the veggies I didn’t use. Don’t be me! I recommend weighing both the sweet potato and the brussel sprouts at the grocery store so you are sure you have the right amount.
* If you think you’ll want more protein, you can use three sausage links instead of two in this recipe, though the pan will be slightly more crowded and may take an extra minute or two to fully cook.