Pasta with Italian Chicken Sausage, Peppers, and Escarole is a colorful, flavorful, 30-minute dish your whole family will love! Escarole Pasta with Sausage and Peppers This escarole pasta dish with sausage and peppers is quick and delicious, ready in l…
Pasta with Italian Chicken Sausage, Peppers, and Escarole is a colorful, flavorful, 30-minute dish your whole family will love! Escarole Pasta with Sausage and Peppers This escarole pasta dish with sausage and peppers is quick and delicious, ready in less than 30 minutes making this a wonderful weeknight meal! If you’ve never cooked with escarole,
One of the best go-to weeknight dinners is hands down a sheet pan meal. They’re easy to prep, everything cooks on one pan, and dinner is ready in hardly any time! This Sheet Pan Chicken Sausage Dinner includes a variety of vegetables and can be customized to your liking. Simply toss your vegetables and chicken sausage with a little bit of olive oil and spices and roast in the oven until the veggies are tender and the sausage has nice browned edges. Dinner simply doesn’t get much easier than this!
Ingredients You’ll Need
This Chicken Sausage Sheet Pan Meal is made with simple, basic ingredients. Here’s what you’ll need:
Chicken Sausage – Fully-cooked chicken sausage usually comes in 4-5 individual sausage links. I like using a chicken & apple flavored sausage, but choose one that your family will enjoy.
Vegetables – For the vegetables we used a combination of red bell pepper, red onion, broccoli, and sweet potatoes. But you can easily substitute some of the veggies based on what you have in your pantry or fridge. I’ll share a few suggestions below.
Oil and Spices – Extra virgin olive oil, salt, pepper, garlic powder, and dried oregano add a simple, but flavorful seasoning to this sausage and veggies sheet pan meal.
Can I Use A Different Type Of Sausage?
Sure! You can use any type of smoked sausage for this recipe. I just so happen to love chicken sausage, but beef, pork, turkey, or even kielbasa sausage would work just fine. Just make sure you are getting fully-cooked sausage links.
Can I use Different Vegetables?
Absolutely! As I mentioned above, this recipe is very flexible and easy to customize. Feel free to switch out the sweet potatoes for Yukon gold or russet potatoes, you can use Brussels sprouts or zucchini instead of broccoli, and you can use different color bell peppers. Just make sure the vegetables are cut roughly the same size so they cook at the same pace as everything else.
Storing & Reheating
This sheet pan chicken sausage dinner is great for meal prep! Just store any leftover sausage and veggies in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or in the oven at 350°F until warmed through.
Preheat the oven to 425°F. On a cutting board, slice the chicken sausage into medallions on a diagonal. Chop the bell pepper into 1-inch chunks. Slice the onion into ½-inch slices. Cut the broccoli into small florets. Wash, peel, and dice the sweet potato into ¾-inch cubes.
Add the sliced chicken sausage and chopped vegetables to a large bowl. Drizzle with olive oil and season with salt, black pepper, garlic powder, and dried oregano. Toss sausage and veggies well making sure all of the ingredients are evenly coated with oil and spices.
Spread the chicken sausage and vegetables onto a parchment lined baking sheet in an even single layer.
Place the baking sheet in the oven and roast for 15 minutes, then give the ingredients on the sheet pan a good stir. Place the baking sheet back in the oven and roast for another 15 minutes or until sausage and veggies are browned on the edges.
Garnish with chopped parsley (optional), serve hot and enjoy!
How To Make Sheet Pan Chicken Sausage Dinner – Step By Step Photos
Preheat the oven to 425°F. Gather 12 oz of chicken sausage (4 sausage links), 1 red bell pepper, 1 small red onion (or ½ large red onion), 1 head of broccoli, and 1 sweet potato (about ½ lb.) to prep.
On a cutting board, slice the chicken sausage into medallions on a diagonal. Chop the bell pepper into 1-inch chunks. Slice the onion into ½-inch slices. Cut the broccoli into small florets. Wash, peel, and dice the sweet potato into ¾-inch cubes.
Add the sliced chicken sausage and chopped vegetables to a large bowl. Drizzle with 3 Tbsp olive oil and season with 1 tsp salt, ½ tsp black pepper, ½ tsp garlic powder, and 1 ½ tsp dried oregano. Toss sausage and veggies well making sure all of the ingredients are evenly coated with oil and spices.
Spread the chicken sausage and vegetables onto a parchment-lined baking sheet in an even layer.
Place the baking sheet in the oven and roast for 15 minutes, then give the ingredients on the sheet pan a good stir. Place the baking sheet back in the oven and roast for another 15 minutes or until sausage and veggies are browned on the edges.
That’s it! A super easy sheet pan dinner meal all cooked on one pan! I had actually planned to make a sauce to drizzle over the top, but when I tasted the roasted veggies with the sausage I thought it was absolutely delicious without any extra dressings. Garnish with chopped parsley (optional), serve hot and enjoy!
