Chicken Sausage and Veggie Sheet Pan
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!
Servings: 5
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.
Notes
*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Serving: 1.5cup | Calories: 335kcal | Carbohydrates: 30g | Protein: 18g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 67mg | Sodium: 1172mg | Potassium: 653mg | Fiber: 7g | Sugar: 7g | Vitamin A: 7491IU | Vitamin C: 99mg | Calcium: 186mg | Iron: 3mg
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