Roasted Chicken Sausage and Root Vegetables
Hearty chicken sausage roasted alongside tender carrots and potatoes, seasoned with herbs for a flavorful and easy sheet pan dinner.
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 5
- Cuisine: American
- Difficulty: Easy
- Cost: $2.35/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- High-Protein
Tags
- comfort food
- healthy
- quick
- sheet pan
Ingredients
- 1 pound chicken sausage (pre-cooked, sliced into 1/2-inch rounds)
- 1 pound baby potatoes (quartered)
- 1 pound carrots (peeled, cut into 1-inch pieces)
- 2 tablespoon olive oil
- 1 teaspoon thyme (dried)
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper (ground)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the sliced pre-cooked chicken sausage, quartered baby potatoes, and cut carrots. Add 2 tablespoons olive oil, 1 teaspoon dried thyme, 3/4 teaspoon salt, and 1/2 teaspoon ground black pepper. Toss well to coat all ingredients evenly.
- Spread the mixture in a single layer on the prepared baking sheet, ensuring ingredients are not overcrowded to allow for proper roasting.
- Roast for 20-25 minutes, or until the vegetables are tender and lightly browned, and the sausage is heated through. For extra crispiness, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
- Serve the roasted chicken sausage and vegetables directly from the sheet pan, allowing each family member to choose their desired portions.
Notes
Feel free to add other quick-cooking vegetables like bell peppers or zucchini for variety. Prep all vegetables ahead of time for an even quicker assembly.
Nutrition (per serving)
- Calories: 420
- Protein: 28.1 g
- Carbohydrates: 44.5 g
- Fat: 16.2 g
- Fiber: 7.3 g
- Sodium: 810 mg
- Saturated Fat: 4.1 g
- Sugar: 7.5 g
- Cholesterol: 68 mg