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Sheet Pan Chicken Sausage and Veggies with Creamy Balsamic Dressing Recipe

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3.9 from 5 reviews

This Sheet Pan Chicken Sausage and Veggies recipe is a flavorful and easy one-pan meal featuring roasted cauliflower, bell peppers, onion, sweet potato, and Italian chicken sausage. Tossed with olive oil and seasoning, then roasted to caramelized perfection, it’s served with a creamy balsamic dressing for a delicious, wholesome dinner that’s perfect for meal prep or a quick weeknight meal.

Ingredients

Vegetables & Sausage

  • 1 head cauliflower, chopped into bite-sized florets
  • 2 large bell peppers, sliced into thin strips
  • 1 large onion, sliced into wedges
  • 1 large sweet potato, peeled and chopped into bite-sized pieces
  • 8 ready-to-eat chicken sausages (Mild or Sweet Italian), sliced into rounds
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning

Creamy Balsamic Dressing

  • ½ cup mayonnaise
  • ½ cup plain low-fat Greek yogurt
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons smooth Dijon mustard
  • 1 tablespoon maple syrup
  • 1½ teaspoons kosher salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon garlic powder

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables and sausage.
  2. Prepare Vegetables: Chop the cauliflower into bite-sized florets, slice the bell peppers into thin strips, cut the onion into wedges, and peel and chop the sweet potato into bite-sized pieces.
  3. Toss Vegetables: Transfer all chopped vegetables onto a large baking sheet, then toss them with olive oil, kosher salt, ground black pepper, and garlic powder to evenly coat.
  4. Roast Vegetables: Place the baking sheet in the preheated oven and roast the vegetables for 20 minutes until they start to soften and brown.
  5. Add Sausages: While the vegetables roast, slice the chicken sausages into small rounds. After the initial 20 minutes, remove the baking sheet, stir the vegetables, and add the sliced sausages to the sheet.
  6. Continue Roasting: Return the tray to the oven and roast everything together for an additional 20 minutes, allowing the sausages to cook through and the vegetables to caramelize.
  7. Make Dressing: Meanwhile, prepare the creamy balsamic dressing by whisking together mayonnaise, Greek yogurt, balsamic vinegar, Dijon mustard, maple syrup, kosher salt, ground black pepper, and garlic powder in a large mixing bowl until smooth.
  8. Finish and Serve: Once cooking is complete and the sausage and veggies are caramelized and tender, scoop portions onto plates or bowls. Drizzle generously with the creamy balsamic dressing and serve. This dish pairs wonderfully with basmati rice for a complete meal.

Notes

  • You can swap chicken sausage for turkey or pork sausage if preferred.
  • Adjust roasting time slightly based on your oven and desired level of caramelization.
  • For a spicier kick, choose spicy Italian sausage or add red pepper flakes.
  • This recipe stores well in the fridge for up to 3 days, perfect for meal prep.
  • If you want a dairy-free dressing, swap Greek yogurt with extra mayonnaise or a plant-based yogurt alternative.

Find it online: https://marthatasty.com/sheet-pan-chicken-sausage-and-veggies-with-creamy-balsamic-dressing-recipe/