Make weeknight dinners easy with this Chicken Sausage and Veggie Sheet Pan. Packed with seasonal veggies and flavour, it all comes together in one dish for minimal prep and easy cleanup!
I am all about easy, healthy dinners that taste amazing, and sheet pan meals are my secret to making that happen. If you've tried my Easy Sheet Pan Sesame Chicken and Veggies or Sheet Pan Buffalo Chicken and Sweet Potato Bowls, you know how simple and flavour-packed they are!
This Chicken Sausage and Veggie Sheet Pan gives you that same simplicity with a cozy fall twist. It's loaded with seasonal produce like Brussels sprouts, parsnips, and butternut squash, all tossed in pesto and finished with feta for a salty bite. It's simple, satisfying, and perfect for those nights when you want something warm and nourishing without spending hours in the kitchen.
Chicken Sausage and Veggie Sheet Pan
Why This Recipe Is Dietitian Approved
- One pan meal. This chicken sausage sheet pan dinner is the definition of a weeknight win. Everything cooks together on one pan, meaning fewer dishes and minimal cleanup.
- Seasonal produce. I love using seasonal produce to keep meals fresh, nutrient-dense, and budget-friendly. This version features a fall mix of Brussels sprouts, parsnips, butternut squash, and broccolini. It is perfect for cooler months but easy to swap depending on what's in season.
- Minimal prep. The best part about this recipe is that there is no pre-cooking required. Just chop your veggies, slice your sausage, and toss everything on a sheet pan with pesto and spices. Dinner will be roasting while you clean up the cutting board.
Chicken Sausage and Veggie Sheet Pan Recipe
Ingredients
Chicken sausage. For this sheet pan dinner I use pre-cooked chicken sausage to make this recipe as easy as possible. These are the ones I use!
Seasonal produce. I love taking advantage of fresh, seasonal produce whenever possible! This is always the best way to save money, while also supporting local farmers! For this sheet pan the veggies I used were: parsnips, Brussels sprouts, butternut squash, and broccolini!
Pesto. Our key ingredient to make this a flavourful sheet pan recipe.
Spices. Garlic powder, salt, place pepper, onion powder and red pepper flakes are the only spices you need!
Feta. For a little salty addition that really brings this dish together.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Preheat oven to 425F and line a large sheet pan with parchment paper.
- To the sheet pan add chicken sausage, Brussels sprouts, parsnips broccoli and butternut squash.
- Top with 3 tablespoon dollops of pesto around the sheet pan. Season with garlic powder, onion powder, salt, black pepper, red pepper flakes (if using) and feta cheese. Mix well until all the veggies are coated!
- Bake for about 30 minutes, mixing halfway through baking until veggies are roasted.
Substitutions and Variations
To make gluten-free: this recipe is naturally gluten free as is, just be sure to check the ingredients on your sausages to ensure they are gluten free!
To make dairy-free: the only ingredient you will need to substitute is the feta cheese (and sometimes the pesto if it contains Parmesan). I recommend using a dairy free feta substitute if available to you.
To make nut-free: pesto is unfortunately not nut free as it does contain pine nuts traditionally. Thankfully there are some great nut-free pestos available now or you can make your own!
The benefit of a sheet pan meal is they are easy to customize using what veggies are available to you! Some substitutions include:
- Broccolini can be replaced with either broccoli or cauliflower
- Butternut squash can be replaced with sweet potato or any other diced squash of choice!
- Parsnips can be replaced with carrots
Storage
This Chicken Sausage and Veggie Sheet Pan can be stored in an airtight container in the fridge for up to 3-4 days. To reheat place in a microwave safe dish and microwave for about 1 minute 30 seconds.
Top Tips for Success
Use what you have available! To save time I love to use frozen, diced butternut squash, however if you prefer to use a different type of squash you absolutely can! This sheet pan dinner is very customizable, I have a few substitutions listed below!
Frequently Asked Questions
You can! I recommend leaving the sausages whole. Cooking for about 25-30 minutes and flipping halfway. Once the sausages are fully cooked you may remove them from the try and slice them before re-adding them to the sheet pan!
More Sheet Pan Dinner Recipes
If you liked this Chicken Sausage and Veggie Sheet Pan, try these recipes:
- Sheet Pan Honey Mustard Chicken and Veggies
- Miso Sheet Pan Salmon and Veggies
- Sheet Pan Buffalo Chicken and Sweet Potato Bowls
- Easy Sheet Pan Sesame Chicken and Veggies
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this Chicken Sausage and Veggie Sheet Pan, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Chicken Sausage and Veggie Sheet Pan
Ingredients
- 375 g cooked chicken sausages sliced into rounds
- 3 cups brussels sprouts sliced widthwise
- 2 medium parsnips sliced into rounds then quartered
- 1 bunch broccolini roughly chopped
- 2 cups frozen diced butternut squash (no need to thaw first)
- 3 tablespoon pesto
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt (to taste depending on salt preference)
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional for spice)
- ½ cup feta cheese crumbled
Instructions
- Preheat oven to 425F and line a large sheet pan with parchment paper.
- To the sheet pan add chicken sausage, brussels sprouts, parsnips broccoli and butternut squash.
- Top with 3 tablespoon dollops of pesto around the sheet pan. Season with garlic powder, onion powder, salt, black pepper, red pepper flakes (if using) and feta cheese. Mix well until all the veggies are coated!
- Bake for about 30 minutes, mixing halfway through baking until veggies are roasted.
Jada says
Yummy and easy. Family liked it
Nicole Addison says
The easiest 30 -minute meal! I hope you enjoy!