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Sheet Pan Sausage and Veggies! Sugar free sausage, Brussels sprouts, butternut squash, sweet potato, red pepper and onion baked together on a sheet pan. A quick, healthy and filling 30-minute meal. Paleo + Gluten Free + Low Calorie
Sheet pan dinners are life friends! They’re quick, easy and what I like to call…living in the gray zone. You’re eating healthy, but not making everything from scratch and making an elaborate meal.
Most of my clients believe healthy eating has to be black or white. Either a homemade meal from scratch that takes hours to make or a less than nutrient dense meal in 5 minutes through the drive-thru. It doesn’t have to be that way friends!
A healthy meal can (and should!) be something you can easily toss together like this healthy baked sausage and veggies. That ease doesn’t have to come with complication though. We all have to start being a little less perfect to eat healthy and stick with it. Mmmk?
Sheet Pan Sausage and Veggies
That’s where sheet pan sausage and veggies come in! A healthy dinner, you can toss on a sheet pan for a high protein, high vegetables (and fiber!) meal that’s filling, delicious and loaded with nutrients. This is what I call living in the gray zone. Easy, but also healthy!
What You Need
- Chicken Sausage (with no sugar added)
- Brussels Sprouts
- Butternut Squash
- Red and Green Bell Pepper
- White Sweet Potato
- Garlic
- Basil, Oregano, Thyme, Rosemary, Salt, Pepper
How to make an easy dinner with sausage and veggies
Toss the chicken sausage and veggies together in a mixing bowl. Add the garlic, seasonings and a little avocado oil spray (ideal for high temperatures) then transfer to a baking sheet and spread into an even layer. Bake it at 425 F for 25 minutes and eat up!
What sausage to use for a sheet pan dinner
For this recipe, I used chicken sausage from Costco. It’s sugar free, nitrate free and Whole30 compliant. You can use any sausage you want (chicken, turkey, pork), but I highly recommend looking for one that’s sugar free and nitrate free. A Whole30 compliant label is ideal if you can find it.
Remember swapping out the sausage does change the nutritional data so, check your numbers!
What veggies to use for a sheet pan dinner
Any! I chose a variety of winter veggies for this sheet pan recipe and tossed in some leftover bell peppers for color. But, any veggies you have on hand work! The point is eating a variety of vegetables not so much the type you eat.
And…if you’re lazy like me and hate spending hours chopping veggies, buy them pre-cut or frozen. Yes, it’s slightly more money, but it’s worth the extra money in my opinion. My favorite veggie chopper is also a handy tool for chopping lots of veggies.
How to make more easy meals on a sheet pan
Sheet pan meals are one of my favorite tricks to eating healthy consistently without getting burnt out in the kitchen. Sheet pan chicken parmesan, sheet pan sweet and sour chicken, sheet pan coconut shrimp, sheet pan cod with veggies, sheet pan breakfast pizza, sheet pan hummus chicken and sweet potato are a few of my favorite healthy sheet pan recipes we make on repeat.
Cheers to another healthy sheet pan dinner recipe friends!
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Sheet Pan Sausage and Veggies
Sheet Pan Sausage and Veggies! Sugar free sausage, Brussels sprouts, butternut squash, sweet potato, red pepper and onion baked together on a sheet pan. A quick, healthy and filling 30-minute meal. Paleo + Gluten Free + Low Calorie
Ingredients
- 3 links chicken sausage no sugar added, sliced
- 1 cup white sweet potato peeled and diced
- 1 cup Brussels sprouts sliced
- 1 cup butternut squash sliced
- 1/2 cup green bell pepper sliced
- 1/2 cup red bell pepper sliced
- 1 cup red onion sliced
- 2 cloves garlic minced
- 1 tbsp rosemary
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1 tsp basil
- salt and pepper to taste
Instructions
Preheat oven to 425 F. Prepare a large baking sheet.
Place the veggies and chicken sausage in a large mixing bowl. Spray with avocado oil spray (note these sprays are not calorie free). Add the garlic, seasonings, salt and pepper to the bowl and mix together. Spread everything onto the baking sheet.
Bake 25 minutes or until veggies are fully cooked.
Remove from the oven and serve immediately. Store the leftovers in the refrigerator up to 5 days.
Recipe Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
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What I Used For The Recipe
Amazing! I’m definitely going to try this soon!
This recipe is so delicious! I always have a lot of leftovers for lunches!