What temperature do you cook sheet pan dinners?

Most sheet pan dinners, including those with chicken sausage and vegetables, cook best at 400°F (200°C) to ensure even roasting and caramelization without burning.

How long do you cook chicken sausage and vegetables on a sheet pan?

Typically, chicken sausage and vegetables cook for 20-30 minutes at 400°F (200°C). The exact time depends on the vegetable density and thickness, often requiring a flip halfway through.

What are the best vegetables for a sheet pan with chicken sausage?

Hardier vegetables that roast well are ideal, such as bell peppers, broccoli florets, zucchini, onions, carrots, Brussels sprouts, and potatoes (cut smaller for quicker cooking).

Do you need to pre-cook chicken sausage for a sheet pan dinner?

No, most pre-cooked chicken sausages do not require pre-cooking for a sheet pan dinner. They are already cooked and only need to be heated through and browned alongside the vegetables.

How do you prevent vegetables from getting soggy on a sheet pan?

To prevent soggy vegetables, avoid overcrowding the pan, ensure they are cut into similar-sized pieces, toss lightly with oil, and roast at a high temperature (400°F/200°C) on a single layer.

Can you prepare a sheet pan dinner ahead of time?

Yes, you can prep by chopping vegetables and slicing sausage a day or two in advance, storing them separately in airtight containers in the refrigerator. Toss with oil and seasonings just before roasting.

Roasted Veggie And Chicken Sausage Sheet Pan Dinner: Your Easy Weeknight Win 2025

Name: Roasted Veggie And Chicken Sausage Sheet Pan Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 package (12-14 oz) fully cooked chicken sausage, sliced into 1-inch rounds (I like using a spicy Italian variety, but apple chicken sausage is also wonderful); 1 large bell pepper, any color, chopped into 1-inch pieces; 1 medium red onion, cut into wedges; 2 cups broccoli florets; 1 medium zucchini, halved lengthwise and sliced into half-moons; 1 lb baby potatoes, halved or quartered if large; 3 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon dried Italian seasoning; 1/2 teaspoon smoked paprika; Salt and freshly ground black pepper, to taste; Optional for serving: fresh parsley, grated Parmesan cheese, a squeeze of lemon juice

Roasted Veggie And Chicken Sausage Sheet Pan Dinner

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This sheet pan dinner is the hero meal that saves my sanity on those chaotic weeknights when everyone is hungry, the clock is ticking, and the sink is already full. It is the culinary equivalent of a deep breath. You just chop, toss, and roast. The result is a vibrant, satisfying meal that feels like a warm hug, with minimal effort and even less cleanup.

Author: Harmony
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Roasting
Cuisine: American

Ingredients

Scale

1 package (12-14 oz) fully cooked chicken sausage, sliced into 1-inch rounds (I like using a spicy Italian variety, but apple chicken sausage is also wonderful)
1 large bell pepper, any color, chopped into 1-inch pieces
1 medium red onion, cut into wedges
2 cups broccoli florets
1 medium zucchini, halved lengthwise and sliced into half-moons
1 lb baby potatoes, halved or quartered if large
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
Optional for serving: fresh parsley, grated Parmesan cheese, a squeeze of lemon juice

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Instructions

Prep and Season the Vegetables: Preheat your oven to 400°F (200°C). On a large, rimmed baking sheet, combine the halved baby potatoes, chopped bell pepper, red onion wedges, broccoli florets, and zucchini. Drizzle with the olive oil and sprinkle with the garlic powder, Italian seasoning, smoked paprika, salt, and pepper. Toss everything with your hands until the vegetables are evenly coated in the oil and spices. Spread them in a single layer.
Initial Roast for the Veggies: Place the sheet pan in the preheated oven and roast for 15 minutes. This head start allows the denser potatoes to begin softening before we add the other ingredients.
Add the Sausage and Finish Roasting: Carefully remove the hot pan from the oven. Add the sliced chicken sausage to the pan, nestling it among the partially roasted vegetables. Give everything a gentle stir to redistribute. Return the pan to the oven and roast for another 10-15 minutes, or until the potatoes are tender when pierced with a fork and the sausage is heated through and slightly browned at the edges.
Serve and Enjoy: Remove the pan from the oven. For a fresh finish, sprinkle with chopped parsley, a dusting of Parmesan, or a bright squeeze of lemon juice. Serve immediately right from the pan for the ultimate easy cleanup.

Notes

This recipe is highly customizable. Swap vegetables based on the season or what is in your fridge. It is a great clean-out-the-produce-drawer meal. For meal prep, allow the dinner to cool completely before transferring to an airtight container. It will keep in the refrigerator for up to 4 days. To reheat, microwave or warm in a 350°F oven for about 10 minutes to restore crispness.

Nutrition

Serving Size: 1 serving
Calories: 375
Sugar: 8g
Sodium: 650mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 6g
Protein: 25g
Cholesterol: 65mg

Find it online: https://harmonymeal.com/roasted-veggie-and-chicken-sausage-sheet-pan-dinner/