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Easy Sheet Pan Sausage and Veggies

This Easy Sheet Pan Sausage and Veggies is simple to make plus it’s packed with protein and colorful vegetables! It’s extremely versatile and can be customized using your favorite veggies!

Makes 6 (1 cup) servings 

my WW Green, Blue, and Purple: 3 SmartPoints per serving 

 

Need more easy low point family friendly meals? Be sure to check these out:

Zero Point Sheet Pan Shrimp Fajitas

Cheesy Broccoli Chicken and Rice in Foil Packets

Zero Point Chicken Burrito Bowls

 

What ingredients do I need to make this Easy Sheet Pan Sausage and Veggies? 

For this easy sheet pan recipe, you’ll need: 

  • Pre-cooked chicken sausage or turkey kielbasa
  • Mini sweet red, orange and yellow, peppers or regular red, orange, and yellow pepper ( I like to use mini red, orange, and yellow peppers because they are sweeter, have very few seeds and easy to slice but you may use the regular bell peppers, if you prefer) 
  • Broccoli 
  • Red onion
  • Olive oil or Avocado oil
  • Spices

What other vegetables can I use in this Sheet Pan Sausage and Veggies?

  • zucchini
  • carrots
  • sliced white or red potatoes 
  • asparagus 
  • cauliflower 
  • grape tomatoes 
  • yellow squash 

Is this recipe Whole 30 compliant?

Yes, It definitely can be.

As long as you use a chicken or turkey sausage that contains no sugar, no nitrates or MSG. The two brands I recommended are: Applegate Farms Chicken and Apple chicken sausage or Aidells Chicken & Apple Sausage. These are both Whole 30 compliant.  The point value would be 5 points per serving if using 12 oz. of either of these chicken sausages. 

Is this recipe low carb and Keto friendly?

Yes, it sure is. This easy sheet pan sausage and veggie has only 7 grams net carbs per serving and is packed with healthy fat, protein, and tasty colorful low carb vegetables. 

How do I make this Easy Sheet Pan Sausage and Veggies?

Line a large baking sheet with parchment paper or aluminum foil that has been sprayed with non stick cooking spray. Set aside. Cut all the ingredients:

  • slice pre-cooked chicken sausage or turkey kielbasa into 1/8th slices
  • peel and cut onion 
  • cut broccoli crowns into bite size florets
  • cut and slice peppers 

 

Preheat oven to 400 degrees. 

In a large mixing bowl combine minced garlic, olive oil, smoked paprika, parsley, oregano, salt and pepper. Whisk until well combined. 

Add cut veggies 

and sliced sausage. Toss until well combined.

Spread sausage and vegetables in a single layer onto prepared baking sheet. 

Cook for 15 minutes, remove pan from oven and stir veggies and return to oven

and cook for 10 minutes or until vegetables are tender and sausage is lightly brown

 

 

Ingredients:

  • 12 ounces chicken sausage or Hillshire Farm or Jennie-O turkey kielbasa-cut into chunks ( I like to use Trader Joe’ garlic and herb chicken sausage) 
  • 1/2 red bell pepper or 2 mini sweet red pepper, chopped
  • 1/2 yellow bell pepper or 2 mini sweet yellow pepper, chopped 
  • 1/2 yellow orange pepper 2 mini sweet orange pepper, chopped 
  • 1 small red onion, sliced
  • 2 broccoli crowns, chopped
  • 1/2 tsp minced garlic
  • 1 tsp dried parsley
  • 1 1/2 Tbsp extra virgin olive or avocado oil
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper

Directions:

  • Preheat oven to 400 degrees. 
  • Line a large baking sheet with parchment paper or aluminum foil that has been sprayed with non stick cooking spray. 
  • In a large mixing bowl combine minced garlic, olive oil, parsley, smoked paprika, oregano, salt and pepper. Whisk until well combined. 
  • Add cut veggies and sliced sausage. Toss until well combined. 
  • Spread sausage and vegetables in a single layer onto prepared baking sheet. 
  • Cook for 15 minutes, remove pan from oven and stir veggies and return to oven and cook for 10-15 minutes or until vegetables are tender and sausage is lightly brown.
  • Serve over cauliflower rice (WW/Whole30/Keto/Low Carb) or white/wild/brown rice; for additional points.

 

Makes 6 (1 cup) servings 

my WW Green, Blue, and Purple: 3 SmartPoints per serving 

 

Notes: 

  • Store leftovers in an airtight container for up to 5 days in the refrigerator.
  • To reheat: microwave until warm, about 3-5 minutes or in the oven at 350 degress for 10-15 minutes.
Yield: 6

Easy Sheet Pan Sausage and Veggies

Easy Sheet Pan Sausage and Veggies

This Easy Sheet Pan Sausage and Veggies is simple to make plus it's packed with protein and colorful vegetables! These are extremely versatile and can be customized using your favorite veggies!

Author: thepounddropper.com

Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 10 minutes
Total Time 35 minutes

Ingredients

  • 12 ounces chicken sausage or Hillshire Farm or Jennie-O turkey kielbasa-cut into chunks ( I like to use Trader Joe’ garlic and herb chicken sausage) 
  • 1/2 red bell pepper or 2 mini sweet red pepper, chopped
  • 1/2 yellow bell pepper or 2 mini sweet yellow pepper, chopped 
  • 1/2 yellow orange pepper or 2 mini sweet orange pepper, chopped 
  • 1 small red onion, sliced
  • 2 broccoli crowns, chopped
  • 1/2 tsp minced garlic
  • 1 tsp dried parsley
  • 1 1/2 Tbsp extra virgin olive or avocado oil
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

    1. Preheat oven to 400 degrees. 
    2. Line a large baking sheet with parchment paper or aluminum foil that has been sprayed with non stick cooking spray. 
    3. In a large mixing bowl combine minced garlic, olive oil, parsley, smoked paprika, oregano, salt and pepper. Whisk until well combined. 
    4. Add cut veggies and sliced sausage. Toss until well combined. 
    5. Spread sausage and vegetables in a single layer onto prepared baking sheet. 
    6. Cook for 15 minutes, remove pan from oven and stir veggies and return to oven and cook for 10-15 minutes or until vegetables are tender and sausage is lightly brown. 
    7. Serve over cauliflower rice (WW/Whole30/Keto/Low Carb) or white/wild/brown rice, for additional points.

      Makes 6 (1 cup) servings 


      my WW Green, Blue, and Purple: 3 SmartPoints per serving 

Notes

    • Store leftovers in an airtight container for up to 5 days in the refrigerator.
    • To reheat: microwave until warm, about 3-5 minutes or in the oven at 350 degress for 10-15 minutes.

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 182Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 54mgSodium: 731mgCarbohydrates: 10gNet Carbohydrates: 7gFiber: 3gSugar: 2gProtein: 17g

The SmartPoint values and nutritional information is estimated and figured based off the brand of ingredients listed in the recipe using the WW app. The SmartPoint values may vary depending on the brand of ingredients used. To calculate the Smartpoint value on a recipe you will need to enter the ingredients in the WW app manually by creating a recipe using the recipe builder. The WW app does not recognize the zero point ingredients in recipes and will calculate it based only off the nutritional information; which will not be accurate.

Friday’s Fridge – Everyday Health

Wednesday 8th of April 2020

[…] Sheet Pan Sausage and Veggies […]

Kandy Reynolds

Sunday 5th of April 2020

This recipe is SO delicious!! Will definitely make again.

Codi

Tuesday 31st of March 2020

Hi Linds, I love your recipes and use tons of them. I have not been able to print any of them as of lately and would love to keep using your recipes yet the only way I do this is to print and put in my binder I have full of your recipe to page through when I am ready to prep for grocery shopping. If you could look into the print option I would greatly appreciate it. When I hit the print button it takes me to the top of the page again. Please advise.

Lindsay Kehl

Monday 6th of April 2020

Hi Codi

Thank you so much for reaching out. I am not sure why that would happen. If you try using a different browser that may be the issue. I use Chrome and the print option works well for me.

Give that a try

Thank you!

mary anderson

Tuesday 17th of March 2020

love this recipe i've tried to make this but i doubt i have use different ingredients i'll try this with the same ingredients because i recipe i made previously wasn't that good i hope this one turns out to be perfect :) thanks for sharing

Julie B Wolfe

Saturday 14th of March 2020

Hi Linds! Thank you so much for this amazing website. I joined WW in October and found your site shortly thereafter. I have referred it to so many friends and on the WW Connect community. I love your recipes as everything you make is phenomenal. I hope you know what an inspiration you are. and the food you make is the kind of food I want to eat and love that I still can. Thank you so much!

Lindsay Kehl

Saturday 14th of March 2020

Hi Julie,

Thanks for your comments-I’m so thrilled to hear you’ve been incorporating my recipes into your amazing journey! Thank YOU for the awesome support and sharing the love with other WW members! That means so much and makes me incredibly happy to hear that others are finding success with them!

Have a wonderful day!

Linds

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