Sheet Pan Chicken Sausage with Veg

Up until recently, chicken sausage was something I did not buy. I forgot to cancel a food delivery box and ended up with some, and this is what I made. It’s been a solid five months since that happened, and I still eat this for lunch once a week. It’s great for when you’re working from home because although there’s some chopping in the beginning, it’s super hands off and comes together quickly. It wold work well with other types fo sausages, but I like the chicken fat flavor that gets into the veggies.

Sheet Pan Chicken Sausage With Veg

1 package of 4 chicken sausages (8-10oz), I like hot Italian, if they’re big sausages I just use 2

½ red onion, sliced

1 sweet potato, peeled and diced

1 small zucchini, sliced into thin half moons (about 1 ½ cups)

1 small yellow squash, sliced into thin half moons (about 1 ½ cups)

2 tbsp olive oil

1 ¼ tsp kosher salt

¼ tsp garlic powder

¼ tsp cumin

Fresh ground black pepper & cayenne pepper (optional) to taste

Before you prep your veggies, preheat the oven to 425

On a sheet pan lined with parchment paper, toss veggies with olive oil, salt, garlic powder, cumin, pepper, and cayenne pepper (if using), spread in an even layer, if there is some overlap it’s not a big deal but you want to make sure the sweet potatoes are in contact with the pan

Arrange the sausages in the pan so they are spread out amongst the veggies, making contact with the pan

Bake for 30 minutes, rotating the sausage and tossing the veggies halfway through. At the end of 30 minutes taste your sweet potatoes and if they need more time roast for an additional 5-10 minutes.

Note: it took me four tries to spell zucchini