Roasted Veggie and Chicken Sausage Recipe – Simple, Healthy, and One-Pan Delicious

This Roasted Veggie and Chicken Sausage recipe is your ultimate no-fuss, one-pan meal—perfect for busy weeknights, meal prep, or whenever you want something healthy and flavorful with minimal cleanup. Loaded with colorful vegetables and juicy chicken sausage, this dish is roasted to caramelized perfection in under 45 minutes.

Roasting brings out the natural sweetness of vegetables and adds deep, toasty flavor to every bite. Paired with savory chicken sausage, this meal delivers everything you want: vibrant color, satisfying texture, and a complete balance of protein, fiber, and nutrients. It’s a Mediterranean-inspired favorite that adapts beautifully to seasonal produce and personal tastes.

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Ingredients Overview: What You’ll Need

You can customize this dish endlessly, but here’s the classic combination that works perfectly every time.

Chicken Sausage

Choose a fully-cooked chicken sausage (Italian, garlic herb, apple, or spicy). It’s leaner than pork, quick to prep, and browns beautifully in the oven. Slice into ½-inch rounds to ensure even roasting.

Bell Peppers

Sweet and colorful—use a mix of red, yellow, and orange peppers. They soften and caramelize, adding depth and vibrance to the dish.

Zucchini or Yellow Squash

Tender and mild, zucchini soaks up the seasoning while holding its shape during roasting.

Red Onion

Roasted red onion turns sweet and jammy. It adds body and beautiful purple tones to the mix.

Cherry Tomatoes

These burst and blister in the oven, adding juiciness and a sweet-tart pop that balances the savory sausage.

Baby Potatoes (or Sweet Potatoes)

These make the meal hearty and satisfying. Cut into 1-inch pieces for quick, even roasting. Sweet potatoes add earthiness, while baby Yukon golds bring creaminess.

Olive Oil

Helps everything roast instead of steam. It also adds richness and a classic Mediterranean touch.

Garlic

Roasted garlic deepens the overall flavor and adds an irresistible aroma.

Italian Seasoning or Fresh Herbs

A mix of oregano, basil, rosemary, and thyme brings balance to the dish. Use dried Italian seasoning or fresh chopped herbs for brightness.

Salt & Pepper

Essential for seasoning both the sausage and the vegetables.

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Step-by-Step Instructions: How to Make Roasted Veggie and Chicken Sausage

1. Preheat the Oven

Set your oven to 425°F (220°C). A hot oven ensures everything roasts and caramelizes properly.

2. Prep the Vegetables

Wash and chop:

• 2 bell peppers (cut into strips)

• 1 zucchini (sliced into rounds or half-moons)

• 1 red onion (cut into wedges)

• 1–2 cups cherry tomatoes

• 1 lb baby potatoes (quartered or halved)

Toss vegetables in a large bowl with:

• 3 tbsp olive oil

• 3 minced garlic cloves

• 1½ tsp Italian seasoning

• ½ tsp salt

• ¼ tsp black pepper

3. Slice the Chicken Sausage

Slice 4 chicken sausage links into ½-inch rounds.

4. Combine on Baking Sheet

Spread vegetables and sausage evenly on a large sheet pan lined with parchment paper or foil. Don’t overcrowd—use two pans if necessary for crispier results.

5. Roast to Perfection

Place in the oven and roast for 25–30 minutes, stirring halfway through. Veggies should be tender and caramelized, and sausage should be slightly browned.

6. Optional Finish

Sprinkle with fresh parsley, basil, or a squeeze of lemon juice right before serving to brighten the flavors.

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Tips, Variations, and Substitutions

Expert Tips:

• Cut vegetables evenly so they roast at the same rate.

• Don’t overcrowd the pan. This causes steaming instead of roasting.

• Use pre-cooked sausage. Raw sausage can be used, but it should be roasted separately or for longer.

Variations:

• Spicy Kick: Use hot chicken sausage or add red pepper flakes before roasting.

• Cheesy Finish: Toss with grated Parmesan or feta before serving.

• Low-Carb Option: Skip the potatoes and use extra zucchini, cauliflower, or mushrooms.

• Sheet Pan Bowls: Serve over quinoa, farro, or rice and top with tahini sauce or pesto.

Ingredient Swaps:

• Broccoli or Brussels sprouts instead of zucchini (cut small)

• Red or white potatoes instead of baby potatoes

• Andouille or turkey sausage instead of chicken sausage

• Add kale or spinach in the last 5 minutes of roasting

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Serving Ideas & Occasions

This one-pan wonder fits just about any mealtime situation.

Serve It With:

• Grain bowls: Spoon over rice, couscous, or quinoa

• Crusty bread: Great for soaking up the roasted tomato juices

• Fresh greens: Serve on top of arugula or spinach for a warm salad

• Eggs: Top leftovers with a poached or fried egg for brunch

Occasions:

• Weeknight dinners: Fast, wholesome, satisfying

• Meal prep: Stores well for 3–4 days in the fridge

• Family-friendly: Mild and veggie-packed

• Potluck or picnic: Delicious warm or at room temp

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Nutritional & Health Notes

This meal strikes the ideal balance between healthy and hearty.

Health Highlights:

• High in protein from the chicken sausage

• Loaded with fiber and vitamins from a variety of vegetables

• Lower in fat than traditional sausage-based recipes

• Naturally gluten-free and dairy-free, depending on sausage brand

Each serving typically contains:

• 300–400 calories

• 20–25g protein

• Plenty of antioxidants from colorful vegetables

• Heart-healthy fats from olive oil

To make it even healthier:

• Use low-sodium sausage

• Add extra veggies

• Cut back slightly on oil and toss with lemon juice before serving

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FAQ: Roasted Veggie and Chicken Sausage

1. Can I use raw chicken sausage?

Yes, but you must roast it longer—about 10–15 minutes before adding the vegetables. Ensure the internal temperature reaches 165°F.

2. Can I make this dish ahead of time?

Absolutely. Roast everything, cool, and store in airtight containers for up to 4 days. Reheat in the oven at 375°F or in a skillet.

3. How do I keep vegetables from getting soggy?

Don’t overcrowd the pan—spread everything in a single layer. A hot oven (425°F) helps veggies roast instead of steam.

4. What kind of chicken sausage works best?

Pre-cooked links like Italian, apple-gouda, garlic herb, or spicy varieties all work. Choose one with bold flavor to enhance the vegetables.

5. Can I freeze this recipe?

You can freeze it, but the texture of the veggies may soften after reheating. Freeze in a single layer first, then transfer to bags.

6. What other vegetables can I use?

Try mushrooms, cauliflower, carrots, Brussels sprouts, or green beans. Just adjust the cut size to match cook times.

7. Is this dish suitable for meal prep?

Definitely! It keeps well in the fridge and reheats beautifully in the oven or air fryer. Pack it with rice or salad for balanced meals.

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