One-Pan Chicken Sausage & Roasted Veggies: a simple meal with crispy roasted veggies, sausage, and just one baking sheet to wash afterward!
On some recipes I’ve posted, a few people have commented asking either a) how I cook in my dorm or b) maybe even more mysteriously, how I take pictures.
I share a hall kitchen with 50 other girls, so I usually try to cook when no one else is using the kitchen. For example, I started making this one-pan chicken sausage and roasted veggies recipe at 10 a.m. on a Saturday after an early run while I was also doing my laundry. 10 a.m. on a Saturday on a college campus is like 7 a.m. for the rest of the world, so I had the kitchen (and laundry room) all to myself.And it was ready a little after 11:00 for an early lunch. Chopping all of the veggies takes a few minutes, but this recipe’s easy because it’s so mindless. Just chop, season, and then put everything in the oven. Afterward, the only thing to wash is the baking sheet, which is also super easy if you use parchment paper.
As for the second question, I’ll show you how I take pictures! It’s about the least glamorous photography set-up you could imagine– usually just some kind of backdrop, a simple light reflector, and some natural light from the one window in my dorm room. Ignore the back of this photo– like I mentioned, it was laundry day 🙂
I snapped a few pictures as quickly as I could, and then devoured a big plate of this for lunch. I’ve recently discovered a love for chicken sausage, and I can never have too many roasted veggies in my life, so having this for lunch + 2 meals later was heaven.
I used sweet potato, carrots, red onion, parsnip, and Brussels sprouts this time around, but I’ve also used butternut squash, yellow onions, rutabaga, and even turnips. Rutabaga and turnips aren’t veggies I usually pick out at the grocery store, but I’ll sometimes add them to a mix of veggies just for something different.
I typically avoid using broccoli and cauliflower when I roast a mix of veggies because they don’t need quite as long to cook as root veggies do and extra-roasted broccoli/cauliflower turns to mush. Mushrooms and eggplant release liquid when they’re cooking so they’re also not as great for the crispy veggie factor. Sometimes, I’ll do a separate baking sheet with just those and mix them together afterwards– totally your call.
Aiming for no more than 1 1/2 pounds of veggies seems to work well for one baking sheet, but you can always do two batches. For extra crispy roasted veggies, my favorite tips are:
-Don’t overload the baking sheet
-Stick with veggies that don’t have a lot of moisture (i.e. root veggies over mushrooms/eggplant)
-Dry veggies before putting them in the oven
-Flip on the broiler for just a minute or two at the end to crisp everything up. Just watch the veggies closely!
If you try out this one-pan chicken sausage & roasted veggies recipe, feel free to let me know in a comment or take a picture and tag me @livbane on Instagram. Hope you enjoy!
Easy One-Pan Chicken Sausage & Roasted Veggies
- 1 12 oz. package fully cooked chicken sausage (I typically use sweet Italian or sun-dried tomato from Trader Joe's)
- 1 medium sweet potato
- ½ pound carrots
- 1 large red onion
- 1 large parsnip
- ½ pound Brussels sprouts
- 1 teaspoon olive oil
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- Preheat oven to 425 degrees and line large baking sheet (I use 10x15) with parchment paper.
- Peel and chop sweet potato, carrots, red onion, & parsnip. Halve Brussels sprouts or quarter if they’re large. Use a paper towel or clean dish towel to pat veggies dry if they’re wet from being washed. Add veggies to baking sheet, along with sliced chicken sausage.
- Drizzle with olive oil and season with black pepper, garlic powder, and salt.
- Bake for 25-28 minutes at 425 degrees, stirring halfway through. Turn on the broiler for 1-2 minutes at the end to make the veggies crispy. Serve immediately.