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Sheet pan chicken sausage with green beans, cauliflower, and red bell peppers in white bowl.
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5 from 3 votes

Sheet Pan Chicken Sausage and Veggies Dinner

This Sheet Pan Chicken Sausage recipe is a healthy 30 minute dinner! It's gluten free, low carb, and made with green beans and cauliflower.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Italian
Diet: Gluten Free, Low Lactose
Keyword: sheet pan dinner, sheet pan sausage, chicken sausage dinner, one pan chicken sausage
Servings: 5
Calories: 124kcal
Author: Christine Rooney

Equipment

  • Sheet Pan

Ingredients

  • 1 12 oz. package mild Italian chicken sausage or sausage of choice
  • 4 cups green beans ~ 1 lb. green beans
  • 4 cups cauliflower florets ~ 1 small head cauliflower
  • 1 large bell pepper any color
  • 2 Tbsp. olive oil
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • ¼ tsp. kosher salt
  • ¼ tsp. pepper

Instructions

  • Heat oven to 400 degrees Fahrenheit.
  • Start by thoroughly rinsing and drying 1 small head of cauliflower, 1 bell pepper, and 1 lb. green beans. Trip the ends of the green beans.
  • Once the green beans are trimmed, chop the beans into halves or thirds (depending on your preference). This yields roughly 4 cups of chopped green beans.
  • Break 1 small head of cauliflower into florets. Cut any larger pieces into smaller florets, making sure they are all relatively the same size to ensure even cooking. This yields roughly 4 cups of chopped cauliflower.
  • Remove the stem, seeds, and membranes from 1 bell pepper (any color). Cut the pepper into chunks.
  • Place the green beans, cauliflower, and bell peppers onto a large sheet pan (I find that either 11x17" or 12x16" works great).
  • Drizzle the vegetables with 2 tablespoon olive oil and sprinkle with 2 teaspoon each of garlic powder and onion powder. Sprinkle ¼ teaspoon kosher salt and pepper over the top. Toss the veggies in the olive oil and spices until completely coated.
  • Cut 1 12 oz. package of sausages into large chunks. Place the sausages over the top of the vegetables, being sure not to overcrowd the pan.
  • Place the sheet pan in the oven and roast for 30 minutes or so, or until the vegetables are softened and golden brown on the outside. The sausages should be fully cooked and slightly crispy. (The safe internal temperature for sausage is 160 degrees Fahrenheit and can use checked using a food thermometer).
  • Remove the pan from the oven when finished.
  • To Serve: Serve with Parmesan cheese and fresh herbs such as basil or parsley (optional). Other serving suggestions include pickled peppers, onions, or Italian giardiniera (optional).

Notes

Any veggies may be substituted for the ones used in this recipe. Keep in mind that cooking times may vary for some vegetables.
Feel free to substitute the chicken sausage with sausage of choice.

Nutrition

Serving: 2cups | Calories: 124kcal | Carbohydrates: 15g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 131mg | Potassium: 540mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1636IU | Vitamin C: 92mg | Calcium: 63mg | Iron: 2mg