sheet pan sausage

sweet potatoes + sprouts
5 from 1 vote
Total Time: 30 minutes
Servings: 6


  • 12 ounces cooked chicken sausage about 3 cups
  • 1 sweet potato large, diced into ½" cubes
  • 2 cups brussels sprouts halved
  • 1 red bell pepper large dice
  • cup balsamic vinaigrette
  • kosher salt
  • cracked black pepper


  • Preheat oven to 400°F.
  • Slice the 1 lb. sausage links into 1'' rounds. Dice the sweet potato into small ½'' cubes. Halve 2 cups Brussels sprouts and cut the red bell pepper in a large dice.
  • Add the sausage and veggies to a large baking sheet. Drizzle with ⅓ cup balsamic vinaigrette and season with a big pinch of salt and pepper. Toss veggies until they are fully combined and 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.


  • Protein: Swap sausage for 1-2 lbs. chicken tenders or cutlets.
  • Gluten-Free: Use wild rice instead of farro.
  • Sweet Potato: Swap the sweet potato for butternut squash.


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


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