sheet pan sausage

sweet potatoes and sprouts
5 from 2 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6


  • 12 oz. cooked chicken sausage (about 3 cups)
  • 1 large sweet potato diced into ½-inch cubes
  • 2 cups Brussels sprouts, halved
  • 1 red bell pepper, large diced
  • cup balsamic vinaigrette
  • kosher salt and cracked black pepper


  • Preheat oven to 400°F.
  • Slice 1 lb. sausage links into 1'' rounds and add to a large sheet pan with 1 diced sweet potato, 2 cups halved Brussels sprouts, and 1 diced bell pepper. Drizzle with ⅓ cup balsamic vinaigrette and season with a big pinch salt and pepper. Toss veggies until they are fully coated with vinaigrette.
  • Transfer sheet pan to oven and roast for 20 minutes, flipping halfway.
  • Serve alongside cooked rice, quinoa, or farro.


  • Serve with a simple green salad and crusty bread to complete this meal.


  • Protein: Swap sausage for 1-2 lbs. chicken tenders or cutlets.
  • Vegetarian: Swap sausage for ½ lb. halloumi or 1 can chickpeas, drained and rinsed.
  • Gluten-Free: Use wild rice or quinoa instead of farro.
  • Sweet Potato: Swap the sweet potato for butternut squash.


  • Chop veggies up to 5 days in advance and store in an airtight container in the fridge.
  • If making vinaigrette from scratch, do so up to 5 days in advance. Store in a sealed mason jar or airtight container in the fridge.


Calories: 212kcal | Carbohydrates: 15g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Cholesterol: 40mg | Sodium: 727mg | Potassium: 283mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6386IU | Vitamin C: 52mg | Calcium: 26mg | Iron: 1mg