Sheet Pan Chicken Sausage and Veggies

This recipe is super fast to throw together, tasty and easy to clean up. You can change the veggies for anything in season. Using Chicken Sausage saves on some fat and calories. I sadly only had a few Broccoli florets so we had to divide them up between us and didn’t get as many green nutrients this night. Try to eat more green veggies if you have them.


  • 4 pack of Chicken Sausage Links any flavor (I used Simple Truth Apple Maple)
  • 1 small bag Red Potatoes
  • ½ small bag Baby Carrots
  • 1 C. or more Broccoli Florets
  • Salt and Pepper
  • Parsley, Poultry Seasoning or other dried green herbs you like

Some Other Veggie Ideas:

  • Any kind of potato
  • Zucchini or Yellow Squash
  • Brussels Sprouts
  • Asparagus
  • Onion
  • Parsnips
  • Butternut Squash


Preheat oven to 375.

Spray a foil lined baking sheet with non-stick spray (I use Avocado Oil). Chop Potatoes and other veggies into bite sized pieces. Slice Sausage Links into circles and keep in refridgerator until later.

Add longer cooking vegetables like potatoes and carrots to half the pan. Spray with avocado oil, sprinkle with salt and pepper to taste, add some green herbs and stir.

Bake for 20 minutes.

Stir the vegetables that are on the tray. Add the shorter cooking vegetables like Broccoli or Zucchini, spray with avocado oil, add spices and stir. Add the Chicken Sausage.

Bake for 15-20 minutes more until everything is slightly browned and cooked through.

Nutrition Facts (for 1 Sausage Link, 1 C. Potatoes, 1 C. Broccoli and Carrots):

  • Calories: 418
  • Protein: 19
  • Fat: 9
  • Carbs: 66

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