Sheet Pan Chicken Sausage and Veggies
I make this sheet pan chicken sausage and veggies recipe when I need a quick dinner or an easy meal-prepped lunch that's balanced and filling. To take it up a notch, I drizzle the finished dish with homemade creamy balsamic dressing. The dressing ties the ingredients together and sets this recipe apart from the rest.
Servings: 6
Ingredients
- 1 head cauliflower
- 2 large bell peppers
- 1 large onion
- 1 large sweet potato
- 8 ready-to-eat chicken sausages Mild or Sweet Italian
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon garlic powder
For the creamy balsamic dressing
- ½ cup mayonnaise
- ½ cup plain low-fat Greek yogurt
- 3 tablespoons balsamic vinegar
- 2 teaspoons smooth Dijon mustard
- 1 tablespoon maple syrup
- 1 ½ teaspoons kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Instructions
- Preheat your oven to 400°F.
- Prepare your veggies: Chop the cauliflower into bite-sized florets, slice the bell peppers into thin strips, slice the onion into wedges, and peel and chop the sweet potato into bite-sized pieces.
- Transfer all of the chopped vegetables onto a large baking sheet and toss with the olive oil, salt, pepper, and garlic powder.
- Roast the vegetables in your preheated oven for 20 minutes. While the vegetables are roasting, slice the chicken sausages into small rounds.
- After 20 minutes, remove the veggies from the oven, give them a good stir, and add the sliced sausages to the pan. Place the tray back in the oven and continue roasting for an additional 20 minutes.
- While the chicken sausages and veggies are roasting, make the creamy balsamic dressing. Combine all of the dressing ingredients in a large mixing bowl and whisk until smooth.
- After 40 minutes, the sausage and veggies should be cooked through and slightly caramelized. Feel free to keep roasting them to your liking, though.
- After they're finished cooking, scoop portions onto plates, drizzle with the creamy balsamic dressing, and serve! I like to serve them bowl-style over basmati rice.
Notes
- I recommend using a large sheet pan so that you don't overcrowd the veggies and sausage. I use this Nordic Ware XL Sheet Pan.
- The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
Nutrition
Calories: 525kcal | Carbohydrates: 27g | Protein: 23g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 89mg | Sodium: 2328mg | Potassium: 565mg | Fiber: 5g | Sugar: 11g | Vitamin A: 7017IU | Vitamin C: 101mg | Calcium: 77mg | Iron: 2mg
Find it online at sugarandsnappeas.com!