Broccoli, sweet potatoes and red onion come together with chicken sausage for a simple, healthy sheet pan meal that’s delicious and perfect for busy weeknights.
So many of you are requesting simple recipes lately… ask and you shall receive! Truth be told, almost all my dinner recipes are super simple so I’m glad we’re on the same page.
I personally LOVE sheet pan dinners because you can throw everything onto one pan, bake it and voila! A delicious, healthy dinner is ready to go. PLUS you only have to wash one pan (and a cutting board). Score!
This particular sheet pan dinner doesn’t get much simpler. We’re using pre-cooked organic chicken sausage links. Dinner sausage, to be exact! I love the Bilinski and Applegate Farms brands! There are a ton of flavors to choose from so pick whichever flavor combo sounds the best! I usually go for the mild or spicy Italian, but have been eyeing the more “fun” flavors like cilantro lime or apples and honey. YUM!
I paired the chicken sausage with a bunch of roasted veggies. I chose sweet potatoes, broccoli, onions and garlic because they’re some of my favorites, but you can literally do any combination of your favorite veggies. And if you’re short on time, there is no shame in buying pre-chopped veggies to make this dinner even faster.
You can eat this meal as is (just meat and veggies) or serve it over your favorite grain like brown rice or even quinoa. The dish has plenty of flavor on it’s own, but I topped ours with sriracha because I love a little heat. And if you know me, you know I basically top all things savory with hot sauce. It’s a thing.
Enjoy this healthy dinner the next time you think you don’t have time to throw a healthy meal together! I bet it will quickly become part of your weekly dinner rotation.
If you make this healthy sheet pan meal please be sure to leave a comment and star rating below letting me know how they turn out. Your feedback is so helpful for the EBF team and other EBF readers.
Broccoli, sweet potatoes and red onion come together with chicken sausage for a simple, healthy sheet pan meal that’s delicious and perfect for busy weeknights.
rice, quinoa or whole grain, for serving (optional)
Instructions
Preheat oven to 400°F. Chop everything and then toss your sausage, broccoli, sweet potato chunks, onion and garlic on the baking sheet.
Drizzle oil over sausage and veggie mixture, sprinkle on salt and pepper and toss to combine.
Place the baking sheet in the pre-heated oven and bake for 15 minutes. Toss the mixture using a spatula and bake for another 10-15 minutes or until sweet potatoes are fork-tender.
Season with additional salt and pepper, to taste and serve over cooked rice or quinoa with sriracha sauce, if using.
My husband has never been able to cook a single thing until this recipe came along! I work long hours and this is his new go-to when I haven’t made anything the day before. Thanks so much!
Hi Tina, I am so happy that you and your husband found this recipe and that you both enjoyed it! Thank you so much for coming back to leave a comment and star rating. It means the world to me!
I made this using two sheet pans, one with olive oil and one with avocado oil. Definitely make this with Avocado oil, just a lot more flavorful (and smells even more delicious!). First time using chicken sausage. I love all the innovative flavors you can find in the grocery store. I’ll be making this one again! It’s great for all seasons, summer and winter!
I grew up eating mushy, overcooked-in-water vegetables, so I really became a fan of steamed and crispy vegetables. When the roasted vegetables became popular, I tried them but couldn’t stand the browned bits of the vegetables–they just tasted burned to me. But I love sheet pan anything and found that green beans and asparagus will hold up to the heat without getting those scorched bits on them in the time it takes for the sausage to heat. I added some pine nuts to that and garlic and onion, and it was very good. Thanks for the recipe!
Also, since there are just two of us, I ordered a quarter sheet pan from Amazon. Sheet pan recipes are very to halve.
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My husband has never been able to cook a single thing until this recipe came along! I work long hours and this is his new go-to when I haven’t made anything the day before. Thanks so much!
★★★★★
Hi Tina, I am so happy that you and your husband found this recipe and that you both enjoyed it! Thank you so much for coming back to leave a comment and star rating. It means the world to me!
I made this using two sheet pans, one with olive oil and one with avocado oil. Definitely make this with Avocado oil, just a lot more flavorful (and smells even more delicious!). First time using chicken sausage. I love all the innovative flavors you can find in the grocery store. I’ll be making this one again! It’s great for all seasons, summer and winter!
★★★★★
Yay, Joy! I’m so glad that you enjoyed this meal. And I agree, avocado oil is where it’s at! 🙂
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I grew up eating mushy, overcooked-in-water vegetables, so I really became a fan of steamed and crispy vegetables. When the roasted vegetables became popular, I tried them but couldn’t stand the browned bits of the vegetables–they just tasted burned to me. But I love sheet pan anything and found that green beans and asparagus will hold up to the heat without getting those scorched bits on them in the time it takes for the sausage to heat. I added some pine nuts to that and garlic and onion, and it was very good. Thanks for the recipe!
Also, since there are just two of us, I ordered a quarter sheet pan from Amazon. Sheet pan recipes are very to halve.
Yum, I’ve been on a roasted veggies kick and this looks delicious!