Sheet Pan Sausage & Veggies by The Whole Cook vertical(1)

The other evening I wanted a quick dinner with minimal clean up and this Sheet Pan Sausage & Veggies meal was born.

Chop. Drizzle. Sprinkle. Bake. BOOM. Dinner is served.

Sheet Pan Sausage & Veggies by The Whole Cook horizontal(1)

I don’t eat pork so my sausage of choice is always Applegate Organics Chicken & Apple Sausage. They use no antibiotics or nitrates. It’s gluten, casein, and sugar free. Plus it’s so very yummy. I honestly can’t remember the last time I bought a different sausage.

Brussels sprouts and green beans are incredible when roasted because they get a good char on them. The trick to roasting multiple ingredients together is to select items that will finish cooking at the same time so nothing burns. You can easily swap out these veggies for broccoli or cauliflower as they also bake quickly.

Serve this sheet pan dinner up as is or add some potatoes to the plate too. I recommend the Skillet Breakfast Potatoes because you can saute them on the stove while the oven is working it’s magic.

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Sheet Pan Sausage & Veggies

It doesn't get easier than this Sheet Pan Sausage & Veggies dinner! Everything cooks together on one pan for a delicious and healthy meal!


  • 4 chicken sausage
  • 16 oz fresh green beans, trimmed
  • 16 oz fresh brussels sprouts
  • 3 tbsp olive oil, extra virgin preferred
  • 1 tbsp minced garlic
  • salt & pepper to taste


  • Preheat oven to 425 degrees.
  • Slice sausage into circles and add to baking sheet.
  • Chop your green beans in half and add to baking sheet.
  • Trim the bottom of each brussels sprout and peel away the first layer of leaves. That's where you usually see the dirt and any brown spots. Once this is done you'll have beautiful little bright green sprouts. Slice each sprout in half unless they're already small. Add to baking sheet.
  • Drizzle olive oil over all ingredients. Add minced garlic and salt & pepper to taste. Stir everything together so olive oil is evenly distributed on all ingredients.
  • Bake for 20 to 25 minutes. (25 minutes is the perfect time on my oven.) Remove from oven and serve!


If you have garlic cloves on hand that's always a better for you solution than minced garlic which contains phosphoric acid.
Nutritional information is based on using a different brand of chicken sausage. If you use the Applegate Organics Chicken & Apple Sausage (which I recommend because it's delicious) you can subtract 20 calories per serving.


Calories: 349kcal, Carbohydrates: 22g, Protein: 19g, Fat: 23g, Saturated Fat: 4g, Cholesterol: 60mg, Sodium: 905mg, Potassium: 680mg, Fiber: 7g, Sugar: 7g, Vitamin A: 1940IU, Vitamin C: 112mg, Calcium: 93mg, Iron: 3.5mg

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