Sheet Pan Chicken Sausage & Vegetables

Chicken sausage and vegetables on a sheet pan.

Sheet Pan Chicken Sausage & Vegetables

Whole30 compatible recipe that comes together quickly using just one pan! Make it for dinner tonight or for your weekly meal prep.

Course Dinner, Main Course

Cuisine American

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings

Calories 385kcal

Author Laura

Ingredients

24 oz. chicken and apple 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:

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, per USDA.

To store leftovers: Transfer leftovers to an airtight container. Store in the refrigerator for 3-4 days, per USDA.

Nutrition