#sheetpan Archives » Kay's Clean Eats

Sheet Pan Roasted Sausage, Peppers & Potatoes

Sheet Pan Roasted Sausage, Peppers & Potatoes an easy and delicious meal. Made on one pan this is a healthy and delicious meal everyone will love.   Sheet Pan Roasted Sausage, Peppers & Potatoes

Sheet pan dinners, I love them and mainly because of the minimal amount of dishes I have to do! Sheet Pan Roasted Sausage, Peppers & Potatoes is a fuss-free dinner perfect for any weeknight. I love Italian chicken sausage, I get the pre-cooked one from trader joes, it’s just where I do the majority of my grocery shopping these days. The precooked sausage is easiest to work with and taste great in Roasted Sausage, Peppers & Potatoes.

Veggies Variations for Roasted Sausage, Peppers & Potatoes

The most important thing here is to cut the veggies into even shapes and sizes so it cooks evenly. The potatoes always take the longest to cook so my advice is to dice them in smaller pieces. I used some sweet potato in this dish, however, if you do not like sweet potato feel free to use just russet. Veggies can be swapped out in almost all dishes I highly recommend you use what you love, broccoli, zucchini, and mushrooms are great additions. 

 

Love sheet pan meals also try, Balsamic Honey Sheet Pan Chicken & Veggies + Video, and Rosemary Honey Chicken with Roasted Veggies + Video.

Yield: 6 servings

Sheet Pan Roasted Sausage, Peppers & Potatoes

Sheet Pan Roasted Sausage, Peppers & Potatoes

Sheet Pan Roasted Sausage, Peppers & Potatoes an easy and delicious meal. Made on one pan this is a healthy and delicious meal everyone will love. 

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 12 oz Sweet Italian Chicken Sausage 
  • 2 medium bell peppers, seeded and diced
  • 1/2 cup red onion, diced
  • 2 russet potatoes, cubed
  • 1 sweet potato, cubed
  • 2 tbsp avocado oil
  • 1 tsp garlic powder
  • 1 tsp oregano
  • salt & pepper to taste

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Cut the potatoes into small even-sized cubes. Dice the bell peppers and onions, and slice the sausage.
  3. Spray a large baking sheet with cooking spray.
  4. Pour the potatoes, bell peppers, onion, and sausage over your prepared baking sheet.
  5. Sprinkle with avocado oil, seasonings, and toss to evenly coat everything in oil and seasonings.
  6. Bake for 15 minutes and then turn veggies with a spoon and bake another 15 minutes.
  7. Cooking time may vary depending on the size of potatoes.

Notes

If your not a sweet potato fan you can sub it for a russet potato.

Balsamic Honey Sheet Pan Chicken & Veggies + Video

Cooked on a single pan, easy cleanup, healthy and delicious! Balsamic Honey Sheet Pan Chicken & Veggies is a perfect easy weeknight meal.

Balsamic Honey Sheet Pan Chicken & Veggies

I love sheet pan meals mainly because there are almost no dishes to do after we eat. For my hubby and the kids I serve it up with a side of rice but for myself, I eat it as is because it is a terrific low carb meal! When I am feeling really on top of my day I will usually make it ahead of time. It stores great in the fridge for 6 days and is easy to reheat.

Speaking of reheating… I still do not own a microwave, I’ve gone without for 6 years. So I always reheat in a pan or the oven, but you could definitely reheat this in the microwave!

Balsamic Honey Sheet Pan Chicken & Veggies is perfect for all us busy people! Balsamic is a flavor most people really like especially when it has a touch of sweet. I used honey but brown or coconut sugar could be a great substitute. 

 

Choosing Your Chicken and Vegetables 

  • The beauty of this recipe is that its so easy to adapt and make your own! 
  • If you are not a fan of the veggies I used, change them up to ones you like! Asparagus will burn if cooked the full 40 minutes so make sure if you’re using this vegetable to add if halfway thru cooking.
  • I used chicken thighs as I find them to be so flavorful. However, breast or boneless chicken thighs work great too!

Recipe Tips

  •  Create an even layer of veggies across your sheet pan, do not overcrowd the pan. 
  •  Choose veggies you like cauliflower, onions, broccoli, squash, and potatoes are also great choices. 
  • I used bone-in chicken thighs. You can use boneless and skinless if preferred. 
  • If you don’t have honey you can sub coconut or brown sugar. 
  • Eat as is and keep it low carb or serve it with some noodles or rice.

How To Make Balsamic Honey Sheet Pan Chicken & Veggies

  1. Preheat the oven to 425 degrees F, and prepare your sheet pan with parchment paper.
  2.  Chop veggies if need be. Place veggies on your sheet pan and drizzle with avocado oil and sprinkle with seasonings. Toss veggies till well combined.
  3. Place chicken thighs on top of veggies and sprinkle both sides of chicken with salt and pepper.
  4. In a small bowl prepare the balsamic marinade by whisking together balsamic vinegar, yellow mustard, honey, seasonings, minced garlic, avocado oil, salt & pepper.
  5.  Coat each chicken thigh with balsamic marinade on both sides.
  6. Bake for 40 minutes and then broil for 1 minute to get nice brown edges on your chicken and veggies.
  7. Dish, Serve & Enjoy!

 

Love sheet pan meals, also try Rosemary Honey Chicken with Roasted Veggies + Video!

Yield: 5

Balsamic Honey Sheet Pan Chicken & Veggies

Balsamic Honey Sheet Pan Chicken & Veggies
Prep Time 7 minutes
Cook Time 40 minutes
Total Time 47 minutes

Ingredients

Veggies

  • 3 cups cauliflower florets 
  • 4 cups broccoli florets
  • 1 cup diced red onion
  • 2 cups baby carrots 
  • 4 tbsp avocado oil
  • 1 tbsp garlic powder
  • 1 tbsp dried oregano 
  • salt & pepper to taste

Chicken

  • 2.5 pounds of chicken thighs

Balsamic Marinade

  • 1/2 cup balsamic vinegar 
  • 1/8 cup yellow mustard
  • 1 tsp smoked paprika 
  • 1 tsp dried oregano
  • 5 cloves garlic, minced
  • 1/4 cup honey
  • 2 tbsp avocado oil
  • salt & pepper to taste 

Instructions

    Preheat the oven to 425 degrees F, and prepare your sheet pan with parchment paper
     Chop veggies if need be. Place veggies on your sheet pan and drizzle with avocado oil and sprinkle with seasonings.
    Toss veggies till well combined.
    Place chicken thighs on top of veggies and sprinkle both sides of chicken with salt and pepper.
    In a small bowl prepare the balsamic marinade by whisking together balsamic vinegar, yellow mustard, honey, seasonings, minced garlic, avocado oil, salt & pepper. 
    Coat each chicken thigh with balsamic marinade on both sides.
    Bake for 40 minutes and then broil for 1 minute to get nice brown edges on your chicken and veggies.
    Dish, Serve & Enjoy!