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Sheet Pan Maple-Rosemary Roasted Chicken Sausage and Veggies with creamy Balsamic-Tahini. This simple sheet pan dinner is nutritious, filling, and super versatile.
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My love for a sheet pan recipe has no bounds. Especially this time of year when the days are shorter and schedules feel a bit more hectic.
Usually our go-to’s are Sheet Pan Pesto Gnocchi, Sheet Pan Salmon and Potatoes, and Sheet Pan BBQ Tofu. However this recipe has quickly claimed a top spot in our weeknight rotation.
The chicken sausage and veggies are tossed in a maple-rosemary mixture, which really helps everything caramelize.
It’s all drizzled in a 3-ingredient Balsamic-Tahini dressing (which you may recognize from this Kale and Sweet Potato Salad) for a nutritious, flavorful meal.
I love to serve everything over quinoa and arugula for extra protein, fiber, and micronutrients.
Alternatively, you can enjoy it over shredded kale or any other hearty green.
How to Make Sheet Pan Chicken Sausage and Veggies
The magic of this meal lies in the fact that it’s truly a one pan wonder. (Less dishes = weeknight success!)
It’s also SO ideal for meal prep, as you can refrigerate and rewarm the mixture after being dressed.
Enjoy it for breakfast (strongly suggest adding avocado and a jolt of hot sauce), lunch on-the-go, or speedy dinners.
(Bonus points for this recipe being a total win with my picky toddler!)
The Ingredients
- Chicken Sausage: I suggest using links of fully-cooked Sweet Italian or Chicken and Apple chicken sausage. I really like Applegate and Amylu brand.
- Brussels Sprouts: You need 1 lb. of Brussels sprouts, which after trimming, amounts to roughly 12 ounces. Brussels sprouts are an excellent source of fiber and vitamin C.
- Butternut Squash: Another great source of vitamins A and C, butternut squash adds sweetness and classic fall flavor. You can either peel and cube a small butternut squash yourself, or purchase the packs of peeled and cut squash.
- Red Onion: You need roughly one half of a large red onion. Roasted red onion is one of my favorite aromatics.
- Maple Syrup: Make sure you’re using pure maple syrup and not a breakfast blend. The rich sweetness of maple syrup complements the rosemary and fall veggies beautifully.
- Rosemary: Fresh rosemary adds a woodsy, piney, peppery flavor to the mix.
- Tahini: My go-to ingredient for creating creamy, rich dressings with added nutritional benefits. I use Soom Foods tahini, which offers superior taste and texture!
- Balsamic Vinegar: A good quality balsamic vinegar will add a touch of sweetness and lovely acidity to the dressing.
- Olive Oil: For tossing with the chicken sausage and veggies. Alternatively, you can use avocado oil.
- For Serving: I love serving the sheet pan chicken sausage and veggies over quinoa and arugula. (They’re also plenty tasty and satisfying on their own!)
For a complete list of ingredients and quantities, see the recipe card below.
The Directions
Step 1: Combine Sausage and Veggies on a large rimmed baking sheet.
In a small bowl or glass jar, combine olive oil, maple syrup, rosemary, salt and pepper. Pour mixture over sausage and veggies and toss to combine.
Step 2: Bake at 425ºF for 30 to 35 minutes, tossing once after 20 minutes.
Step 3: Prepare Balsamic-Tahini by combining tahini, balsamic, garlic powder, salt, and pepper in a small bowl. Gradually whisk in water until smooth and creamy.
Step 4: Drizzle Balsamic-Tahini over Sausage and Veggies. Divide into bowls with quinoa and quinoa, and top with extra dressing and cracked black pepper.
Recipe Variations
- Use Different Veggies. In place of (or in addition to) any of the veggies in the recipe, you can use broccoli, bell peppers, or thinly sliced sweet potato.
- Make Vegan/Vegetarian. Swap the chicken sausage for your favorite brand of plant-based sausage (I like Field Roast brand) for an easy vegetarian dinner.
- Use a Different Sauce. If tahini sauces aren’t your jam, this Almond Butter Romesco Sauce or Spicy Cashew Dressing are delicious alternatives!
- Add Nuts or Seeds. For an extra hit of healthy fats, add 1/3 cup whole cashews to the sheet pan prior to roasting. You can also garnish with toasted pumpkin seeds or pine nuts.
Serving Suggestions
Once the chicken sausage and veggies are roasted, you can use them in a variety of ways to stretch the meal even further. Here are a few ideas:
- Quinoa or Farro. Both will add extra fiber, however quinoa will add extra protein, too.
- Greens. Toss with arugula or use a hearty green such as kale. If using kale, I suggest finely chopping it and massaging the greens with olive oil and a pinch of salt first.
- Pasta. I especially love tossing it with orzo pasta, which are similar in size to rice grains.
- Keep it Simple. This recipe works well as a standalone one-pan meat + vegetable dinner.
How to Store and Reheat
- To Store. Leftovers can be stored in an airtight storage container in the refrigerator for up to 4 days.
- To Reheat. Gently rewarm chicken sausage and veggies on a lightly greased baking sheet in the oven at 350ºF until hot. You can also reheat individual portions in the microwave or on the stovetop in a medium skillet.
- To Freeze. Store leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Recipe FAQs
You can use any type of fully-cooked sausage in this recipe. I personally love the flavor variety of chicken sausage, but beef, pork, turkey, or even kielbasa sausage will work in this recipe.
You can swap any of the veggies out for what is in season or simply what you like or have on hand. Just make sure the vegetables are cut roughly the same size so they cook at the same pace as everything else.
More Sheet Pan Dinner Recipes
Sheet Pan Salmon Dinner
Sheet Pan Vegetable and Chickpea Bake
Sheet Pan Honey-Sesame Chicken
Sheet Pan Miso-Ginger Salmon
If you give this recipe a try, snap a picture and tag #dishingouthealth on Instagram. Also, follow along on Facebook and Pinterest for the latest recipe updates.
Sheet Pan Chicken Sausage and Veggies
Equipment
- Large rimmed baking sheet
- Small mixing bowl or glass jar
Ingredients
- 3 1/2 cups peeled and cubed butternut squash (from 1 small squash)
- 1 lb. Brussels sprouts, trimmed and halved (roughly 12 ounces after trimming)
- 1/2 red onion, cut into chunks
- 12 ounces (4 links) fully-cooked chicken sausage, sliced on a bias into 1/4-inch pieces (I suggest sweet Italian or apple chicken sausage)
- 3 Tbsp. extra-virgin olive oil
- 2 Tbsp. maple syrup
- 1 Tbsp. finely chopped fresh rosemary
- 3/4 tsp. kosher salt
- 1/2 tsp. cracked black pepper
- Suggested for serving: cooked quinoa and arugula
Balsamic-Tahini
- 3 Tbsp. tahini
- 3 Tbsp. balsamic vinegar
- 1/2 tsp. garlic powder
- 1/4 tsp. each kosher salt and black pepper
- 2 to 3 Tbsp. water
Instructions
- Preheat oven to 425ºF.Combine butternut squash, Brussels sprouts, red onion, and chicken sausage on a large rimmed baking sheet.In a small bowl or glass jar, combine olive oil, maple syrup, rosemary, salt and pepper; whisk well. Pour mixture over sausage and veggies; toss well to coat. Bake for 30 to 35 minutes, tossing once after 20 minutes, until the vegetables are tender and everything is caramelized.
- Meanwhile, prepare Balsamic-Tahini by combining tahini, balsamic vinegar, garlic powder, salt, and pepper in a small bowl or glass jar. Gradually whisk in water in 1 Tablespoon increments until the dressing is smooth and creamy.
- Drizzle half of Balsamic-Tahini over sheet pan mixture once baked. Serve chicken sausage and vegetable mixture over quinoa and arugula, and drizzle with remaining Balsamic-Tahini. Garnish with extra cracked black pepper.
Notes
- To Store. Leftovers can be stored in an airtight storage container in the refrigerator for up to 4 days.
- To Reheat. Reheat individual portions in the microwave or on the stovetop in a medium skillet until warm.
- To Freeze. Store leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
I made this for dinner tonight prepared exactly as written. It was delicious! I served over brown rice with a tossed green salad. This is a keeper!
Delicious will definitely do this one again
This is so filling and has a taste of autumn that I really appreciate.