Healthy Chicken Sausage & Roasted Veggie Sheet Pan Dinner

This kind of might feel like a weird recipe leading up to Christmas. But if you guys are anything like me, you’re a) short on time and b) trying to eat kind of a little bit healthy before we dive into the debauchery of December.

 Sheet pan dinners are crazy popular right now and for good reason–they’re one-dish  and hands-off, they’re quick, and clean-up is a breeze. So if you’re running in 5,000 directions over the next few weeks, you can still eat your veggies. It’s a miracle.

Quick, Easy, and Healthy single sheet pan dinner with roasted chicken sausage, Brussels sprouts, and sweet potatoes

To get started, slice some chicken sausages (right now, I really like the Chicken Apple Smoked Sausages–this is the Sam’s Club brand and I think they’re just as good as the name brand),

Quick, Easy, and Healthy single sheet pan dinner with roasted chicken sausage, Brussels sprouts, and sweet potatoes

 chop a pound of Brussels sprouts in half, and peel and cut a sweet potato into 3/4″ chunks and place them on a lined baking sheet.

Quick, Easy, and Healthy single sheet pan dinner with roasted chicken sausage, Brussels sprouts, and sweet potatoes

You’re also going to need some lemon olive oil (you can buy it in our shop or extra-virgin olive oil with the zest of 1 small lemon), garlic, parsley, salt, and pepper.

Quick, Easy, and Healthy single sheet pan dinner with roasted chicken sausage, Brussels sprouts, and sweet potatoes

Preheat oven to 400 degrees. Toss the sausage, sprouts, and sweet potato on the baking sheet and set aside.

Whisk together the olive oil (and lemon zest, if using), garlic, parsley, salt, and pepper

Quick, Easy, and Healthy single sheet pan dinner with roasted chicken sausage, Brussels sprouts, and sweet potatoes

and drizzle over the sausage/sprouts/sweet potato mixture.

Quick, Easy, and Healthy single sheet pan dinner with roasted chicken sausage, Brussels sprouts, and sweet potatoes

Toss to combine.

Place the sheet in the oven and bake for 15 minutes, then use a spatula to flip the sausage mixture and bake for another 10-15 minutes. Sprinkle with pomegranate seeds and, if desired, season with additional salt and pepper and serve immediately.

Quick, Easy, and Healthy single sheet pan dinner with roasted chicken sausage, Brussels sprouts, and sweet potatoes

Roasted Chicken Sausage & Veggie Sheet Pan Dinner
Serves 4
Quick and easy one-dish dinner perfect for busy weeknights!
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 12-ounce package chicken and apple sausage, cut into 2" slices (4 sausages, if buying in bulk)
  2. 1 pound Brussels sprouts, halved
  3. 1 pound sweet potato, cut into 3/4" chunks
  4. 1/4 cup extra virgin lemon olive oil (or 1/4 cup extra virgin olive oil + zest of 1 lemon)
  5. 4 cloves garlic, minced
  6. 1 tablespoon minced fresh parsley (or 1 teaspoon dry parsley)
  7. 1 teaspoon kosher salt
  8. 1/2 teaspoon freshly ground black pepper
  9. 1/2 cup pomegranate arils
Instructions
  1. Preheat oven to 400 degrees. Line a baking sheet with foil. Toss the sausage, sprouts, and sweet potato on the baking sheet and set aside.
  2. Whisk together the olive oil (and lemon zest, if using), garlic, parsley, salt, and pepper and drizzle over the sausage/sprouts/sweet potato mixture. Toss to combine. Place the sheet in the oven and bake for 15 minutes, then use a spatula to flip the sausage mixture and bake for another 10-15 minutes. Sprinkle with pomegranate seeds and, if desired, season with additional salt and pepper and serve immediately.
Nutritional Information
  1. Calories: 356
  2. Fat: 17
  3. Saturated Fat: 3
  4. Carbs: 32
  5. Sugars: 9
  6. Fiber: 5
  7. Protein: 18
  8. WW Smart Points: 11
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30 comments

  1. Awesome. I do love sheet pan dinners! Such an easy and tasty way to get your veggies! Thanks for posting one

  2. This looks awesome! I didn’t have a plan for dinner tonight, but now I do. Thanks for all the amazing recipes!

  3. I must be living under a rock because I haven’t seen a sheet pan dinner before! I may have to mix it up a little to use what I have, but this does look fun to try. Thanks for the great idea! This combo sounds yummy! I will have to add it to my shopping list.

    1. You can just cut up a pomegranate or, this time of year, you can find little cups/tubs of pomegranate seeds/arils near the prepared fruit in the produce section.

  4. We were just talking about what we can do to avoid making Thanksgiving to New Years one long feasting holiday. I’m all for feasts, but I also still need to fit into non-yoga pants! Adding this to the menu…thank you for posting it!

    1. Update: My kids all had their favorite parts. I couldn’t believe how that worked out–trading the sausage for Brussels sprouts, and sweet potatoes for pomegranate seeds? So funny! But they all found something they really liked (this is a HUGE deal!) and I was happy to have a healthy meal on the table during the “debauchery of December”! 😉

  5. Made this last night. It was a hit with the whole family including my super picky 2 year old! This is making the dinner rotation this winter!

  6. I used green beans, yukon gold potatoes and kielbasa. It was so good! Love things like this that can be easily adapted in many delicious ways!

    1. Thank you for posting that! I love this idea but we aren’t a fan of Brussels sprouts or sweet potatoes so it’s great to know it worked out for you.

  7. I made this the other night for my family. My husband and I loved it, my kids, not so much. But my kids are the pickiest eaters I have ever met so I don’t count their opinion. It really is amazing. I’m eating leftovers right now!

  8. I bought sweet potatoes and they were white inside. Uhhh? Correct or no? It’s all in the oven now–hopefully it works.

    1. According to my father-in-law, that’s a real sweet potato. The orange ones are technically yams. We get a lecture every Thanksgiving and Christmas about it

  9. We had this tonight and it was seriously delicious. I loved the lemon olive oil! Also, that chicken sausage was so dang good. This was my maiden voyage with brussel sprouts. And, as with every other roasted veggie on the planet, I loved them! You also can’t beat the clean-up. Thanks for another great one!

  10. Just made this . Got home from church , chopped everything up and it was delicious !!! I doubled the recipe and used mango jalapeño chicken sausage and peach chicken sausage. I also omitted the parsley and used 1 Tbs yellow curry. YUUUMMM. The lemon juice is totally necessary.

  11. I made this tonight expecting to have a lot of leftovers because my kids aren’t big on veggies. Very surprised that each of them ate it! That hardly ever happens. I will be making it again.

    One small thing: there’s no way that it only takes 10 minutes to prepare. Do you do your prep time assuming you’ve already peeled and chopped everything? That’s not really fair. It took me over an hour to get all the Brussels sprouts’ icky outer leaves peeled, peel and chop the sweet potatoes, zest the lemons, etc. I doubled the recipe–I have five kids–but even if I hadn’t that would still be half an hour, three times the amount of prep time specified. Are y’all just really really fast choppers?

    1. Well, I used prepped Brussels sprouts and our lemon olive oil, so all I had to do was peel and chop the sweet potatoes. Maybe I’m cheating, haha. 🙂

  12. We’ve made this a number of times in various combinations and have decided we like it best over a pile baby greens or arugula tossed with lemon and olive oil. Yum!

  13. I realize that I bought beef sausage not chicken. Will the recipe still work.? Do not need to make any adjustments
    EP

  14. Do you have any recommendations for a substitute for the pomegranate arils when they’re no longer in season? We love this dinner and I’d love to be able to make it year-round 😉 thank you!

  15. I’m working my way through your healthy meals, and this one is my favorite so far! So good! I didn’t have brussel sprouts or pomegranates so I used zucchini instead, and passed on the pomegranates. Thank you for a great recipe!

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