Sheet Pan Sausage and Veggies Recipe

For hurried weeknights (or Team No Dishes), sheet pan meals are our savior.

This version features precooked chicken sausage and any root veggies you like. The clincher? A warm spinach salad that wilts right on the pan with a lemon garlic vinaigrette that is practically drinkable. YUM.

(pro tip: make a double batch of the dressing to have for salads all week long!)

More:A fool proof method for making Cast Iron Skillet Salmon with crispy skin

Sheet Pan Sausage and Veggies

Prep: 15 minutes Cook: 45 minutes Serves: 4


½ pounds small potatoes, scrubbed and cut into half or quarters (bite-sized pieces)

½ pound beets, scrubbed and cut to cock-sized

1 medium carrot, cut into chunks

1 onion, cut into chunks

2 cups cubed butternut squash (about ½ of a small butternut)

12 ounces cooked chicken sausages, sliced

3 tablespoons olive oil

½ teaspoon kosher salt

Warm Spinach Salad


½ lemon, juiced

1 tablespoon olive oil

1 tablespoon brown or Dijon mustard

½ teaspoon salt

½ teaspoon sugar

1 clove garlic, minced

5 ounce baby spinach

Also:TALK Greenville: Crispy Peanut Tofu-the appallingly delicious vegan dinner to crave!

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