Sheet Pan Sausage and Vegetables

5 from 1 vote

This healthy and delicious sheet pan meal is made with chicken sausage, butternut squash, kale, and onions. It’s a Whole30 compatible recipe that comes together quickly using just one pan! Make sheet pan sausage and vegetables for dinner tonight, or for your weekly meal prep.

Plated sliced chicken sausages, kale, butternut squash, and onions.

Sheet Pan Chicken and Veggies Recipes

When dinner needs to be healthy, delicious, and super easy, this sheet pan meal is what I make! It’s super simple meal prep and has so much protein and nutritional benefits from the veggies.

You only need five ingredients in total and a large sheet pan. Best of all, it comes together in about 40 minutes, and most of that time is hands-off. It’s the perfect meal for busy weeknights and something that the whole family will love.

Made with tender chicken and apple sausage and hearty, filling vegetables like kale, butternut squash, and onions, this recipe is a family favorite! And did I mention it’s Whole30 and Paleo compatible?

It’s also great way to get your kiddos to eat their veggies. The roasted sausage adds great flavor to the fresh vegetables. No matter what variety of vegetables you choose to use, they’ll be so so tasty! Pair this meal with some quick Instant Pot rice, some fluffy dinner rolls, or all on its own.

Why You’ll Love this Recipe

This sheet pan sausage dinner is so easy and a great healthy meal option when you need something quick and protein packed:

  • My favorite thing about healthy sheet pan sausage and vegetables is that it uses minimal dishes. Clean-up is so fast and then I can enjoy the rest of my evenings.
  • This is a fabulous make-ahead dish for meal prep. It stores and reheats really well, even if you choose to use different veggies.
  • Easily change this recipe up and use different veggies, a different type of sausage, and lots of fun seasonings. It’s a great recipe to make all your own.
The recipe ingredients laid out separately and labeled.

Ingredients

Healthy sheet pan sausage and veggies only requires a few simple ingredients. Here’s what you’ll need to grab:

  • chicken sausage
  • butternut squash
  • kale
  • red onion
  • olive oil
  • salt
  • black pepper
  • garlic powder

Substitutions and Variations

I use Aidell’s Chicken & Apple Sausage. It’s available at Walmart, Kroger, Costco, and more, but feel free to substitute any other chicken sausage you enjoy. There are many other types of sausage you can use too. Pork sausage, turkey sausage and beef sausage would be tasty too.

If you don’t like butternut squash, feel free to substitute sweet potatoes instead. There’s a variety of vegetables you can add to this meal too. Some baby carrots, bell peppers, brussels sprouts, broccoli florets, cherry tomatoes, red potatoes, and other root vegetables would all be tasty.

Don’t have extra virgin olive oil on hand? Then you can use some avocado oil instead!

Feel free to add some extra seasoning to this super easy dinner recipe. Add some kick with red pepper flakes, and you can also elevate the flavor with a bit of onion powder.

Diced butternut squash and red onion on a cutting board and washed, torn kale.

How to Make Healthy Sheet Pan Sausage and Veggies

Ready to make dinner in lickity split time? Then here’s the step-by-step instructions you need to follow:

While the oven is preheating, wash and tear the kale into 3-4 inch long pieces, removing any large stems. Chop the onion into 2 inch pieces.

Peel, de-seed, and dice the butternut squash. I always use a grapefruit spoon to scrape out the seeds. Then slice the sausages into 1 inch wide rounds.

The squash and onions need the most time to cook, so we start by cooking the squash and onions, then adding the kale and sausage after.

Toss the squash and onions with half of the oil and season lightly with salt and pepper and then pread them out on a large baking sheet.

Bake in the oven for 20 minutes, stopping halfway to turn the pieces with a spatula.

Toss the sausage and kale with the remaining oil and then season with salt, pepper, and garlic powder.

Spread the sausages and kale on the baking sheet. Cook in the oven for about 8-10 more minutes, stopping halfway through to turn all the pieces with a spatula.

Once the kale is crispy and the sausage is heated through, remove the sheetpan from the oven. Serve immediately!

Process shot of the kale and onions cooking alone on the sheet pan.

How to Store Leftover Chicken Sausage and Veggies

This easy sheet pan sausage recipe is great meal prep option because it stores so well. Transfer leftovers to an airtight container and store in the refrigerator for 3-4 days. You can also store these leftovers in a freezer safe container for a few months.

What to Serve with Sheet Pan Sausage and Vegetables

The beauty in this dish is that the entire meal can be made on the sheet pan! It also goes well with jasmine rice, frozen french fries, crusty bread, or crackers, and a quick cherry crumble for dessert (although please note these are not Whole30 compatible options).

Mashed potatoes and cheesy garlic bread are also tasty combos with this sheet pan recipe too.

The crispy butternut squash, onions, chicken sausage and kale on a sheetpan.

Tips for Success

To make sure this healthy meal turns out perfect, just check out these few simple tips and tricks:

  • I used pre-cooked sausage, so it doesn’t need to cook as long as raw sausage links. You can definitely use any other kind of sausage. However, if you’re using uncooked (raw) sausages, be sure to follow the small change in the recipe notes below!
  • Make sure that all of your veggies get coated in oil and seasonings before baking in the oven. And if you use different veggies, then keep in mind that your bake time may need to be adjusted.
  • Slice sausage into even slices so that they all cook through completely and no slices overcook.

FAQ

Can I make this sheet pan recipe with fresh sausages?

Yes! Uncooked sausage links weighing approximately 1/4 lb. each will work wonderfully with this recipe. Poke each sausage with a fork or knife a few times (this keeps them from popping open in the oven while they cook).

Set the sausages on the sheet pan with the butternut squash and onions in Step 2. When you turn the vegetables halfway through cooking, flip the sausages over. Use a meat thermometer to test the internal temperature of the sausage links. For beef and pork sausages should be cooked to 160°, and chicken and turkey sausages should be cooked to 165°F.

Can you cook sausage on a baking sheet?

Yes, you can safely cook sausage on a baking sheet in the oven. If you are cooking raw sausage, then make sure that it reaches a safe internal temperature to ensure it’s fully cooked.

More One Pan Dinners

Are you making this recipe? I’d love to hear about your experience with it.
Leave a comment below or tag me on Instagram @cookathomemom!

Chicken sausage and vegetables on a sheet pan.

Sheet Pan Sausage and Vegetables

This Whole30 compatible sheet pan sausage and vegetables recipe that comes together quickly using just one pan! Make it for dinner tonight or for your weekly meal prep. 
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Author: Laura Miner

Ingredients

  • 24 oz. chicken and apple sausage or pork sausage
  • 1 small bunch kale
  • 1 medium butternut squash about 2.5-3 lbs.
  • 1 medium red onion
  • 4 Tablespoons avocado oil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder

Instructions

  • Preheat the oven to 400°F (204°C).
    Meanwhile, wash and tear the kale into 3-4 inch long pieces, removing any large stems. Chop the onion into 2-inch pieces. Peel, de-seed, and dice the butternut squash.
    Slice the sausages into 1 inch wide rounds.
  • Toss the squash and onions with half of the oil and season lightly with salt and pepper. Spread across a large baking sheet. 
    Bake in the oven for 20 minutes, stopping halfway to turn the pieces with a spatula.
  • Toss the sliced sausage and kale with the remaining oil. Season with salt, pepper, and garlic powder. 
    Spread the sausages and kale on the baking sheet. Cook in the oven for about 8-10 more minutes, stopping halfway through to turn all the pieces with a spatula. 
    Once the kale is crispy and the sausage is heated through, remove the sheet pan from the oven, and serve immediately! 

Notes

Note: Aidell’s Chicken Sausage is pre-cooked. Uncooked sausage links weighing approximately 1/4 lb. each will work wonderfully with this recipe, so feel free to substitute them, but follow this adaptation: 
  1. Poke each sausage with a fork or knife a few times (this keeps them from popping open in the oven while they cook).
  2. Set the sausages on the sheet pan with the butternut squash and onions in Step 2. When you turn the vegetables halfway through cooking, flip the sausages over.
  3. Use a meat thermometer to test the internal temperature of the sausage links. For beef and pork sausages should be cooked to 160°, and chicken and turkey sausages should be cooked to 165°F, per USDA.
To store leftovers: Transfer leftovers to an airtight container. Store in the refrigerator for 3-4 days, per USDA.

Nutrition

Calories: 385kcal | Carbohydrates: 24g | Protein: 20g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 80mg | Sodium: 1562mg | Potassium: 577mg | Fiber: 3g | Sugar: 5g | Vitamin A: 15853IU | Vitamin C: 55mg | Calcium: 98mg | Iron: 2mg
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5 from 1 vote (1 rating without comment)

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