This Easy Chicken Sausage and Veggies sheet pan has been a weekday lifesaver in my kitchen for years. I first put it together on a hectic weeknight when I had one package of chicken sausage and a fridge full of random produce. The result was so bright, savory, and effortless that it immediately earned a spot in the rotation. The dish marries the slightly smoky, savory rounds of chicken sausage with tender, caramelized peppers, zucchini, and broccoli. The contrast of textures — crisp-edged vegetables and juicy sausage slices — is what keeps everyone coming back for seconds.

I love this version because it’s forgiving: the seasoning is straightforward, the prep is quick, and it scales up easily for guests or scaled-down for a solo dinner. It works equally well as a main with a side of crusty bread or as part of a larger spread with a simple grain or salad. Over time I learned a few small tweaks — slice the sausage uniformly, keep vegetable pieces similar in size, and avoid overcrowding the pan — that make the results consistent and reliably delicious.

Ingredients

• 12 ounces chicken sausage: Slice into 1/2-inch rounds. Look for fully cooked links labeled "chicken sausage" from trusted brands; smoked or garlic-flavored varieties add extra depth. If you prefer local or artisan sausages, choose ones without excessive fillers for best texture.
• 1 red bell pepper: Chop into roughly 1-inch pieces. Choose firm peppers with glossy skin — they caramelize nicely and add sweetness and color.
• 1 yellow bell pepper: Chop to match the red pepper pieces. Using two colors adds visual appeal and a slight variation in sweetness.
• 1 medium zucchini: Chop into 1/2- to 1-inch chunks. Look for zucchini that are firm with seeds barely visible; they roast quickly and stay tender without becoming mushy.
• 1 cup broccoli florets: Cut into bite-sized pieces so they roast evenly. Smaller florets will crisp and brown at the edges.
• 1 small red onion: Slice into half-moons about 1/4-inch thick. Red onion softens and sweetens in the oven while adding color contrast.
• 2 tablespoons olive oil (or avocado oil): Coats the pan and helps with browning. Avocado oil has a higher smoke point if you prefer roasting at high heat.
• 1 teaspoon garlic powder: An easy way to introduce garlic flavor without risking burnt fresh garlic on the pan.
• 1 teaspoon Italian seasoning: A classic blend of oregano, basil, and thyme that complements the sausage and vegetables.
• 1/2 teaspoon paprika: Adds mild smokiness and color. Use smoked paprika for a deeper note.
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Adjust to taste, keeping in mind sausage can already contain salt.
• Optional garnish: 2 tablespoons grated Parmesan or a handful of chopped fresh parsley to finish the dish with a bright or savory note.

Instructions

Preheat the oven: Set the oven to 400°F. Preheating is important so the vegetables start to roast immediately upon hitting the pan, producing caramelization instead of steaming. Position a rack in the center for the most even heat. Prepare the ingredients: Slice the chicken sausage into uniform 1/2-inch rounds so they cook and brown evenly. Chop bell peppers into 1-inch pieces, zucchini into similar-sized chunks, and cut broccoli to bite-size florets. Slice the red onion into 1/4-inch half-moons. Consistent sizing ensures everything finishes at the same time. Toss with oil and seasonings: On a large sheet pan, combine sausage and vegetables in an even layer. Drizzle with 2 tablespoons olive oil, then sprinkle 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Use tongs or clean hands to toss everything until pieces are well coated. If you prefer extra crisping, use a light spray of oil on the vegetables instead of tossing. Arrange in a single layer: Spread the mixture out so nothing overlaps excessively; overcrowding traps steam and prevents browning. If the pan looks cramped, split onto two sheet pans. Leave a small space between pieces for hot air to circulate. Roast until tender and browned: Bake at 400°F for 20 to 25 minutes, stirring once halfway through. Look for golden edges on the vegetables and lightly browned sausage rounds. The visual cues — blistered pepper skin, caramelized onion edges, and a slight charring on broccoli tips — tell you the dish is ready. Finish and serve: Remove from the oven and taste for seasoning, adjusting salt and pepper if needed. Garnish with 2 tablespoons grated Parmesan or chopped parsley if desired. Serve hot straight from the pan or transfer to a serving platter.

Storage Tips

Cool leftovers to room temperature for no more than two hours, then transfer to airtight containers and refrigerate for up to four days. For meal prep, portion into microwave-safe containers with a paper towel on top to absorb excess moisture — this keeps vegetables from becoming soggy. To reheat, warm in a skillet over medium heat for a few minutes to regain crispness, or bake at 350°F for 8 to 10 minutes. If freezing, place cooled portions into zip-top freezer bags, remove excess air, and freeze for up to three months; thaw overnight in the refrigerator before reheating.

Ingredient Substitutions

Swap chicken sausage for turkey sausage or a plant-based sausage alternative for different dietary needs; cook times remain similar. If you only have yellow or orange peppers, they work fine — all bell peppers roast well. Substitute sweet potato or butternut squash for zucchini if you want a heartier, fall-inspired version; cut into 1/2-inch cubes and roast for an additional 10 minutes. Omit the Parmesan to keep the dish dairy-free and finish with lemon zest for brightness.

Serving Suggestions

Serve directly from the sheet pan family-style with crusty bread or over cooked rice, quinoa, or couscous to soak up pan juices. For a lighter meal, pair with a crisp green salad dressed in lemon vinaigrette. Garnish with chopped parsley or a sprinkle of grated Parmesan for salt and umami. For a weeknight dinner, I often offer hot sauce or a dollop of Greek yogurt on the side so guests can customize heat and creaminess.

Cultural Background

Sheet pan cooking is rooted in the practical, no-fuss approach to roasting that emphasizes simplicity and efficiency. While this combination of sausage and roasted vegetables doesn’t belong to a single traditional cuisine, it borrows from Mediterranean and American roast techniques — using olive oil, dried herbs, and high heat to coax natural sweetness from vegetables while highlighting cured or pre-cooked sausage flavors.

Seasonal Adaptations

Spring and summer encourage lighter produce like zucchini and sweet bell peppers; in fall swap in Brussels sprouts, carrots, or winter squash. For a holiday twist, use apple slices and sage with pork sausage, and toss with a drizzle of maple syrup in the last five minutes of roasting. The method remains the same; just adjust roasting times for denser vegetables.

Meal Prep Tips

To maximize meal prep efficiency, roast a double batch and portion into four containers. Keep grain and protein components separate if you prefer different textures over the week. Label containers with the date and use within four days. Reheat in a skillet to refresh edges, or under a broiler for one to two minutes for crispness — watch carefully to prevent burning.

This sheet pan dinner is one of those recipes I return to again and again because it delivers consistently: easy to prepare, flexible, and reliably satisfying. Give it a try on your next busy evening and make it your own with different sausages, herbs, or seasonal veg.