Sheet Pan Chicken Sausage and Vegetables
This healthy sheet pan chicken sausage and vegetables dinner is perfect for fall meal prep. Plus it's easy, quick, and has minimal clean-up!
Ingredients
- 12 oz chicken sausage, sliced
- 3 cups butternut squash, chopped
- 3 cups brussels sprouts, halved
- 1 large bell pepper, chopped
- 1 can chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/4 tsp salt
Instructions
- Line a baking sheet with parchment paper or foil and preheat oven to 375F.
- Chop veggies and add to a large bowl.
- Add chicken sausage and chickpeas to the bowl.
- Add olive oil and seasonings and mix well to combine.
- Pour mixture onto baking sheet and spread out evenly.
- Bake for 30-35 minutes or until butternut squash is easily pierced with a fork.
Video
Notes
Leftovers should keep in the fridge for about 3 days.