Sheet Pan Chicken Sausage With Veggies

Making dinner in a sheet pan is an easy way to throw a meal together on a busy day.

Heather Smith shares a quick and healthy recipe.

Sheet Pan Chicken Sausage With Veggies
One 12 oz package of Aidells Chicken and Apple Sausage, sliced into 1/2-inch rounds
1 medium/large bell pepper, diced into bite sized pieces any color
1 medium/large zucchini, trimmed and sliced into bite sized pieces
3/4 to 1 cup cherry or grape tomatoes
about 2 to 3 tablespoons olive oil
½ red onion, cut in slices
1 tablespoon dried parsley
1 tablespoon dried oregano
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly grated black pepper, or to taste
freshly grated Parmesan cheese, optional for garnishing-but it makes it delicious.

1. Preheat oven to 400F. Line a baking sheet with aluminum foil, and add the sausage, bell peppers, zucchini, tomatoes, red onion, and evenly drizzle with olive oil.

2. Evenly sprinkle with parsley, oregano, salt, pepper, and toss with your hands to evenly coat and distribute seasonings. Scatter vegetables in a flat layer and not piled on top of each other.

3. Bake for about 45 minutes, or until vegetables are tender and have as much color as desired; toss halfway through baking to ensure even cooking. Start checking at 30 minutes for doneness since all ovens, veggies, etc. vary.

4. Optionally sprinkle with Parmesan and serve immediately. Dish is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.

Recipe adapted from

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