Sheet Pan Chicken Sausage & Veggies With Maple-Thyme Drizzle

Sally Kuzemchak, MS, RDN

1 month ago

Inside: Need an easy, weeknight dinner? This Sheet Pan Chicken Sausage & Veggies bakes in 30 minutes and is brushed with a flavorful, kid-friendly sauce.

This has quickly become one of our favorite weeknight meals.

As the cook and dietitian, I love that it’s fast, easy, and full of veggies.

As the resident dishwasher, my husband appreciates that there’s just one pan to clean.

Ingredients You Need for Sheet Pan Chicken Sausage & Veggies

Sweet potato
4 links chicken sausage: I use ALDI’s Apple Chicken Sausage. You can also swap in kielbasa.
Broccoli
Bell pepper: Choose a sweet kind (look for red, yellow, or orange), not green pepper which is more bitter
Maple syrup: Use pure maple syrup, which just has one ingredient (maple syrup)
Olive oil
Mustard: You can use Dijon or stoneground
Garlic
Thyme: I use dried thyme
Salt: I use kosher salt

How to Make Sheet Pan Chicken Sausage & Veggies

Here are the basic steps. See the recipe card for the full details.

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Chop potatoes, sausage, broccoli & peppers: You want everything to be bite-sized so it cooks evenly (and can be eaten without a knife!).
Make the sauce: Stir all the sauce ingredients together and set aside.
Bake the potatoes first: This gives them a head-start in the cooking process. After 15 minutes, add everything else, drizzle or brush with sauce, and continue baking.
Drizzle on the rest of the sauce, spoon into bowls, and enjoy.

Tips for Making This Meal

Use a baking sheet that’s large enough. I recommend a half-sheet pan, which is roughly 18″ x 13″.
If you want to make a larger portion, use a second sheet pan. Crowding things on one sheet can cause uneven baking.
Feel free to toss everything together on the sheet pan or keep them separate like shown below (tip: picky eaters might appreciate having things separate!).

Variations

Use your favorite kind of sausage or kielbasa.
Make the sauce with honey instead of maple syrup.
Swap in the veggies your family likes best, such as white potato instead of sweet potato, fresh green beans instead of peppers, or halved Brussels sprouts in lieu of broccoli.

What can you serve with this meal?

This meal is great with buttered bread or garlic bread.

How should I store leftovers?

Put them in an airtight container and refrigerate. Eat within three days.

Can I make this vegetarian?

Absolutely. Just use plant-based sausage.

Ingredients

2 cups cubed sweet potato
4 links chicken sausage
2 cups broccoli florets
1 bell pepper, cut into bite-sized pieces
2 tablespoons pure maple syrup
1 tablespoon + 3 teaspoons olive oil
1 tablespoon mustard (Dijon or stoneground)
2 cloves garlic, minced or pressed
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt

Instructions

Preheat oven to 400 degrees F. Spray a sheet pan with cooking spray and set aside.
Cut sweet potato, broccoli, and peppers into bite-sized pieces.
In a medium bowl, toss sweet potato with a 1 teaspoon of olive oil and place on baking sheet. Bake for 15 minutes.
While sweet potato bakes, whisk sauce ingredients together in a small dish: maple syrup, 1 tablespoon olive oil, mustard, garlic, thyme, and salt.
In the same bowl you tossed the potatoes in, toss sausage, broccoli, and pepper in 2 teaspoons olive oil. Place on baking sheet with potatoes, brush with half the sauce, and bake everything for 15 additional minutes.
Remove from oven, brush with remaining sauce, and serve.