A sheet pan dinner is pictured on Sunday, Feb. 19, 2017, in Bloomington, Indiana. (Photo by James Brosher)

Chicken Sausage Sheet Pan Dinner

This healthy meal comes together in 30 minutes and gets thrown together on one pan. It makes for an easy, delicious and balanced dinner. 

Happy Monday! How was your weekend? We made a quick trip to Illinois to visit my family. We always love going home because we usually don’t make any plans ahead of time and instead spend the weekend relaxing. It was so much fun to catch up with my parents and uncle, but our trip was too short!

Every time we come back from being out of town for the weekend, I do feel a bit frazzled. I like to head into the week with our meals planned out so we don’t feel tempted to grab unhealthy options when work gets hectic. Although it was about the last thing I wanted to do on a Sunday night, I threw together this easy sheet pan meal to pack up for lunches for the first part of the week. Preparation is the key to success, right?

I love this meal because it’s not only easy, but extremely satisfying. The protein from the sausage and fiber from the potatoes will keep you full well past that 3 p.m. slump. And, I think the easy cleanup isn’t a bad selling point, either.

James and I both loved digging into this dish for lunch today, so I plan to add this recipe to my weekly meal prep rotation. It would be so easy to tweak based on what veggies are in season. I’m already planning on recreating this next week with brussels sprouts!

Chicken Sausage Sheet Pan Dinner

Ingredients

  • 4 chicken sausages (I love Aidells)
  • 3 parsnips, peeled
  • 3 carrots, peeled
  • 8 red potatoes
  • 1 Tbsp. olive oil
  • 1 tsp. thyme
  • 1 garlic clove, minced
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

Directions

  1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper and set aside.
  2. Cut parsnips and carrots into 1/4-inch thick slices. Dice potatoes into 1/4-inch pieces. Pour vegetables and potatoes onto baking sheet and drizzle with olive oil. Toss with thyme, garlic, salt and pepper.
  3. Push vegetables and potatoes aside to make room for chicken sausages in the middle of the pan. Bake for 25 to 30 minutes, until potatoes and vegetables are browned and tender, flipping everything once halfway through cooking.

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