Sheet Pan Chicken Sausage and Veggies

One of my go-to dinners on busy nights when I want something wholesome without a sink full of dishes is this Sheet Pan Chicken Sausage and Veggies. Sweet potatoes, Brussels sprouts, and shallots roast right alongside sweet and savory chicken apple sausage, all tossed in a simple maple balsamic glaze. Everything gets golden and caramelized together on one pan, and dinner is ready in about 45 minutes. It's especially cozy in the fall, but I make it all year long!

If you are looking for more easy meal prep recipes, try my White Bean Chicken Chili and Ground Turkey Sweet Potato Skillet. Both are perfect for busy weeks.

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Why You’ll Love This Sheet Pan Chicken Sausage Recipe!

This sheet pan chicken sausage is one of those recipes I keep coming back to all season long. The sweet potatoes get tender and caramelized, the Brussels sprouts get those crispy little edges, and the chicken apple sausage soaks up all that sweet and tangy maple balsamic flavor. It's hearty, wholesome, and tastes like fall on a plate.

If you are not convinced yet, here are more reasons to fall in love with this recipe:

• It's a true one-pan chicken sausage sheet pan dinner, so cleanup is a breeze.
• Only about 15 minutes of hands-on prep, then the oven does the rest of the work.
• The maple balsamic glaze uses simple pantry staples you probably already have.
• It makes the best meal prep! Portion it into containers and lunch is ready for the week.
• Using precooked chicken sausage means less guesswork and a lot less time.
• If you love chicken sausage sheet pan recipes, this sweet potato chicken sausage sheet pan combo is about to become a regular in your rotation.

Equipment Needed

• Large rimmed sheet pan
• Cutting board and knife
• Small mixing bowl
• Whisk or fork
• Measuring cups and spoons
• Large spoon or spatula
• Meal prep containers (optional)

Key Ingredients

For the Sheet Pan

Sweet potatoes: These get so tender and caramelized in the oven. I leave the skins on most of the time for extra texture, but peeling is totally up to you.

Brussels sprouts: Halving them gives you a flat side that gets beautifully browned and a little crispy.

Shallots: Milder and sweeter than an onion, they roast down into soft, jammy bites that pair so well with the sausage.

Chicken sausage: The star of this chicken sausage veggie sheet pan. I love Aidells Chicken and Apple sausage because it's precooked and has a touch of sweetness that goes perfectly with the sweet potatoes.

Olive oil: Helps the veggies roast up golden instead of drying out.

For the Maple Balsamic Glaze

Maple syrup: Adds a cozy sweetness and helps everything caramelize. Use pure maple syrup - not pancake syrup!

Balsamic vinegar: Gives the glaze a little tang that balances the maple.

Dijon mustard: Just a teaspoon adds a nice bite and helps the glaze come together.

Garlic powder: An easy way to add savory garlic flavor without any extra chopping.

Salt and pepper: Simple, but they bring all the flavors together.

Step-By-Step Instructions

Start by preheating your oven to 400℉.

While the oven heats, cube the sweet potatoes into bite-sized pieces, cut the Brussels sprouts in half, and slice the shallots. Add all the veggies to your sheet pan and drizzle with 1 tablespoon of the olive oil. I like to use my hands to toss everything so every piece gets a light coating of oil.

Next, cut the chicken sausage into small bite-sized pieces and add them to the sheet pan with the veggies.

In a small bowl, whisk together the remaining tablespoon of olive oil, maple syrup, balsamic vinegar, Dijon mustard, garlic powder, salt, and pepper. Drizzle the glaze over the sheet pan and use a spoon to toss everything together really well. Spread it all out in a single layer so the veggies roast instead of steam.

Pop the sheet pan in the oven and roast for 30 minutes, giving everything a stir halfway through. The sweet potatoes and Brussels sprouts are done when they are fork-tender.

If you want a little extra char on your veggies, move the tray to the top rack and turn the oven to broil for a minute or two. Just make sure you are NOT using a glass dish under the broiler, and keep a close eye on it because those Brussels sprouts can burn quickly!

Serve your easy sheet pan chicken sausage with veggies right away, or portion it into meal prep containers for the week.

Serving Suggestions

• Serve over fluffy brown rice, quinoa, or farro for a hearty grain bowl.
• Spoon it over creamy mashed potatoes for an extra cozy dinner.
• Add a simple green salad or warm crusty bread on the side.

Make Ahead

To get a head start, cube the sweet potatoes, halve the Brussels sprouts, and slice the shallots up to 2 days ahead. Store them in an airtight container in the refrigerator. You can also slice the sausage and whisk together the glaze and keep both covered in the refrigerator. When you are ready to cook, just toss everything on the sheet pan and roast.

Storage

If there are leftovers or you made it for meal prep, store them in an airtight container or meal prep containers in the refrigerator for up to 3 to 4 days.

Warm in a 375℉ oven or air fryer for 5 to 8 minutes to bring back some of the crispy edges. The microwave works too if you are short on time.

To store it longer, freeze in airtight containers for up to 3 months. The sweet potatoes and Brussels sprouts will be a little softer after thawing, but the flavor is still so good.

Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!