Sheet Pan Chicken Sausage with Roasted Veggies and Potatoes

What to Expect

• Taste: All the vegetables share the same seasoning but each keeps its distinct flavor. You’ll notice garlic and onion notes, and the pepper stands out on milder items like potatoes.
• Ease: Chop the vegetables, toss them with oil and seasoning, arrange the sausages on top, and bake. Stirring the veggies at the halfway point is the only extra step.
• Time: About 5–10 minutes to prep and 35–40 minutes to bake.

1. Step 1. Wash the potatoes, carrots, and Brussels sprouts. Trim outer leaves and halve the sprouts, discarding any brown or mushy parts. Peel and cut carrots into roughly ½-inch pieces about 1–2 inches long. Dice potatoes into ½-inch cubes or smaller. Transfer all vegetables to the oiled sheet pan in a single layer if possible.

2. Step 2. In a small bowl, combine salt, ground pepper, garlic powder, onion powder, and dried parsley.

3. Step 3. Drizzle olive oil over the vegetables and toss or mix gently so the oil coats everything evenly.

4. Step 4. Sprinkle the seasoning over the vegetables and mix so the spices are distributed. Avoid stacking vegetables on top of each other—crowding slows cooking.

5. Step 5. Arrange the raw sausages over the vegetables. Bake for 35–40 minutes. At the 20-minute mark, stir the vegetables and turn the sausages so they brown evenly, then return the pan to the oven to finish cooking. Sausages should reach 165°F internal temperature when done.

Top Tips & Hacks

• If the pan looks crowded, split the vegetables and sausages across two pans. Extra portions store well for leftovers or meal prep.
• Place the sausages on top of the veggies so their juices flavor the vegetables as they roast.
• Chop vegetables into even, small pieces—no larger than ½ inch—so potatoes and carrots cook through in the allotted time.

Yes. Ensure the chicken sausage reaches a safe internal temperature of 165°F. Use a food thermometer to confirm doneness.

Yes. Oven-roasting is an easy method; just confirm the sausage’s internal temperature reaches 165°F.

They may be cut too large or crowded on the pan. Cut vegetables to similar sizes (about ½ inch) and spread them in a single layer or use a second pan to avoid crowding.

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Sheet Pan Chicken Sausage and Veggies

Ingredients

• 2 medium potatoes (about 2 heaping cups diced; ~700 g)
• 5 large carrots (about 2 cups diced; ~315 g)
• 12 oz Brussels sprouts (about 2 cups)
• 1½ teaspoons salt
• ½ teaspoon ground pepper
• 1½ teaspoons onion powder
• 1½ teaspoons garlic powder
• 1 teaspoon dried parsley
• ¼ cup olive oil
• 8 chicken sausages (about 680 g)

Instructions

1. Preheat oven to 375°F and prepare an 11 x 18-inch baking pan with olive oil or nonstick spray.
2. Wash potatoes, carrots, and Brussels sprouts. Halve sprouts and trim any brown leaves. Peel and slice carrots into ½-inch pieces roughly 1–2 inches long. Dice potatoes into ½-inch cubes or smaller. Spread the vegetables on the prepared sheet pan in a single layer if possible.
3. Mix salt, pepper, garlic powder, onion powder, and dried parsley in a small bowl.
4. Drizzle olive oil over the vegetables and toss to coat evenly. Sprinkle the seasoning over the vegetables and toss gently so everything is well coated. Avoid crowding or stacking vegetables.
5. Arrange raw sausages on top of the vegetables and bake 35–40 minutes. At 20 minutes, stir the vegetables and flip the sausages, then return to the oven. Sausages are done when they reach 165°F internal temperature.

Notes

Nutrition (per serving)

Hi, I’m Sara!

Registered nurse by day and food blogger on the weekends. I love testing dips, hunting for snacks, and sharing simple, tasty recipes one bite at a time.