Sheet Pan Chicken Sausage Links and Veggies
A quick and easy one-pan meal featuring flavorful chicken sausage links roasted alongside a colorful medley of fresh vegetables. Perfect for a healthy weeknight dinner with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
1 pound chicken sausage links
2 medium red bell peppers, seeded and cut into 1-inch pieces
1 medium yellow bell pepper, seeded and cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch thick rounds
1 medium red onion, peeled and cut into 1-inch chunks
1 cup baby carrots
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Instructions
Preheat the oven to 425°F (220°C).
Line a large sheet pan with parchment paper or lightly grease it with 1 tablespoon of olive oil.
In a large bowl, combine the red bell peppers, yellow bell pepper, zucchini, red onion, and baby carrots.
Drizzle 2 tablespoons of olive oil over the vegetables. Add garlic powder, dried Italian seasoning, smoked paprika, salt, and black pepper. Toss well to evenly coat all the vegetables.
Arrange the chicken sausage links on the prepared sheet pan, spacing them evenly.
Spread the seasoned vegetables around the sausage links in a single layer.
Place the sheet pan in the preheated oven and roast for 20 to 25 minutes, turning the sausage links and stirring the vegetables halfway through cooking to ensure even browning.
Check that the chicken sausage is cooked through (internal temperature should reach 165°F or 74°C) and the vegetables are tender and slightly caramelized.
Remove from the oven and let rest for 3 minutes before serving.