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Chicken sausage and vegetables on a plate with dipping sauce.
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Sheet Pan Chicken Sausage and Veggies

Easy and delicious Sheet Pan Chicken Sausage and Veggies dinner that the whole family will love! This recipe requires a few minutes of prep.
Prep Time15 minutes
Cook Time25 minutes
Total Time38 minutes
Course: Dinner, Meals
Cuisine: American
Diet: Gluten Free
Servings: 4 servings
Calories: 373kcal
Author: Allianna Moximchalk
Cost: $10

Equipment

  • Sheet pan

Ingredients

  • 1 head cauliflower washed, and pulled apart into bite sized pieces
  • 1 whole white onion onion sliced
  • 1/2 bag frozen peas
  • 2 tbsp avocado oil
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 pound chicken sausage I like the Sabatino's paleo brand from Coscto.

Instructions

  • Preheat the oven to 375 degrees F. Wash the vegetables then chop them up into bite size pieces. Now, slice the sausage.
  • Place the sausage, vegetables in a large bowl with the seasonings and oil and toss.
  • Now, line a large baking sheet with parchment paper to allow for easy clean up. Lay out in a single layer on the pan and bake for 30 minutes.

Notes

Storage: This dish can be stored in an air tight container for 5 days in the refrigerator. 
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  
Servings: This recipe should yield 4 servings. 

Nutrition

Serving: 1serving | Calories: 373kcal | Carbohydrates: 21g | Protein: 23g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 80mg | Sodium: 1497mg | Potassium: 580mg | Fiber: 6g | Sugar: 7g | Vitamin A: 832IU | Vitamin C: 93mg | Calcium: 48mg | Iron: 2mg